Banana Cupcakes with Peanut Butter Frosting

Ingredients

• 1.3 cups flour 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 large banana very ripe peeled
• 8 ounce cream cheese room temperature
• 1 large eggs 
• 1 large egg yolk 
• 1.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.5 cup creamy peanut butter freshly ground (do not use old-fashioned or )
• 0.5 cup cream sour
• 0.8 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• hand mixer
• muffin liners

Directions

1. Position rack in center of ovenand preheat to 350°F. Line 12 standard(1/3-cup) muffin cups with paper liners.
2. Whisk flour, baking powder, baking soda,and salt in medium bowl to blend. Mashbananas with fork in another mediumbowl until smooth.
3. Mix sour cream andvanilla into bananas.
4. Using electric mixer, beat sugar andbutter in large bowl until light and fluffy,about 3 minutes.
5. Add egg and egg yolk andbeat until well blended.
6. Add flour mixturein 3 additions alternately with banana-sourcream mixture in 2 additions, beginningand ending with flour mixture and beatingjust until blended after each addition.Divide batter among prepared muffin cups(generous 1/4 cup for each).
7. Bake cupcakes until tester insertedinto center of each comes out clean, about20 minutes.
8. Transfer cupcakes to rack andlet cool completely.
9. Sift powdered sugar intolarge bowl.
10. Add cream cheese, butter, andpeanut butter. Using electric mixer, beatmixture until smooth.
11. Spread frosting overtop of cupcakes, dividing equally.
12. Sprinklelightly with chopped peanuts, if desired.DO AHEAD: Can be made 1 day ahead. Storeairtight at room temperature.
13. Per serving: 462.1 kcal calories,
14. 7 % calories from fat, 29.1 g fat,
15. 6 g saturated fat,102.6 mg cholesterol,
16. 2 g carbohydrates,
17. 5 g total sugars,
18. 8 g net carbohydrates,
19. Bon Appétit