banana cupcakes stuffed with peanut butter cups
Prep time
Cook time
Total time
Author: Lesleigh
Recipe type: Dessert
Serves: 18 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 3 ripe bananas
- 8 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup Greek yogurt
- ¼ cup shredded coconut
- 18 chocolate peanut butter cups
- 4 tablespoons unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 tablespoon vanilla extract
- 1 1/14 cup powdered sugar
Instructions
- Preheat oven to 350 degrees and line standard muffin tins with liners. Set aside.
- Combine the dry ingredients in a bowl and sift together. Set aside.
- Using a mixer, combine the butter and sugars until fluffy. Add in one egg at a time until mixture is well blended and fluffy. On low, add in the mashed bananas, vanilla extract, and greek yogurt.
- Pour the dry ingredients into the wet ingredient bowl and stir until combines. Gently stir in the shredded coconut.
- Fill each cupcake mold with 2-3 tablespoons of the batter. Then place a chocolate peanut butter cup on top of the batter. These will sink a little bit when baking so make sure they are higher up! Then top the peanut butter cup with 1-2 tablespoons of batter so it is level with the mold.
- Bake for 18 minutes. Remove from oven and let cool completely.
- While the cupcakes are cooling, make the frosting. Using a handheld mixer on medium-high, mix the butter and cream cheese until well combined. Add in the vanilla extract and blend until combined. Then slowly blend in the powdered sugar and mix until it has all been absorbed. Decorate as desired!
- Enjoy! I recommend keeping these in the refrigerator due to the cream cheese frosting.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/08/27/banana-cupcakes-stuffed-with-peanut-butter-cups/