Banana cupcakes with peanut cream

Ingredients

Muffins

200 grams (7 ounces) ripe bananas
240 grams (2 cups) flour
8 grams (1.5 teaspoons) baking powder
pinch of salt
65 grams (1/2 cup) butter
165 grams (3/4 cup) sugar
85 milliliters (1/3 cup) milk
10 grams (2 teaspoons) vegetable oil
1 teaspoon honey

The cream

180 grams (6.5 ounces) cream cheese
90 grams (1/3 cup) peanut butter
60 grams (2 ounces) mascarpone cheese
40 grams (1/3 cup) powdered sugar
90 milliliters (1/3 cup) whipping cream

Equipment

Muffin Tin
For perfectly shaped muffins, be sure to grease it well or use muffin liners.
Pastry Bag
Essential for neatly piping the frosting on top of the muffins. If you don’t have one, a plastic zip-lock bag with a corner cut off works in a pinch!
Mixer
A stand mixer or hand mixer will make whipping the ingredients much quicker and easier.
Sifter
Sifting the dry ingredients ensures a smooth, lump-free batter.

Instructions

Step 1

Mix the cream cheese and peanut butter until combined. Make sure both are at room temperature for easier mixing.

Step 2

Add the rest of the ingredients, and whip until fluffy. Whip on medium speed until you achieve a light and fluffy texture.

Step 3

Transfer the mixture to a pastry bag, and put it in the fridge until use. This helps it firm up so it's easier to pipe.

Step 4

Mash bananas. Ensure there are no large chunks for a smoother batter.

Step 5

Combine the flour, salt, and baking powder. Sift. Sifting helps to aerate the flour and remove any lumps.

Step 6

Whip the soft butter with sugar until increased in volume, then pour in the slightly warm milk.

Step 7

Add the vegetable oil, honey, and mashed bananas, and mix well.

Step 8

Add the dry ingredients in two parts, mixing at a low speed. This prevents overmixing and yields a lighter muffin.

Step 9

Fill the muffin molds to 2/3 full, and bake at 329°F (165°C) for 35-40 minutes.

Step 10

Let the muffins cool a bit, and pipe the cream on top. Make sure the muffins are cool enough or the cream will melt.

Step 11

Serve slightly warm. Enjoy your creation with a cup of tea or coffee!

Servings

Picture this: a cozy brunch setting where everyone is delighted with the sight (and smell!) of freshly baked banana muffins. Serve them slightly warm to highlight their **soft and moist** texture. 😋

For added flair, drizzle a bit of honey or add some chopped nuts or fruits on top of the creamy frosting. 🍯🍓 Try pairing these muffins with a freshly brewed coffee or a cup of fragrant tea for an afternoon treat that's hard to beat. ☕️

Hosting a party? These muffins make for *unforgettable* finger food! Arrange them on a tiered cake stand for a visually appealing dessert table. 🎉

Variations

Want to make this recipe **gluten-free**? No problem! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is gluten-free as well to keep it safe for everyone.

For a **vegan** version, swap out the butter for vegan butter, the milk for a plant-based milk like almond or soy, and use a vegan cream cheese and whipping cream for the frosting. Instead of honey, go for maple syrup or agave nectar. 🥛🌱

Faq

Why aren’t my muffins rising properly?
Ensure your baking powder is fresh, and avoid overmixing the batter.
Can I use a different fruit instead of bananas?
Yes! Apples or pumpkin puree can be wonderful alternatives.
How do I get the perfect frosting consistency?
Make sure your cream cheese and peanut butter are at room temperature before mixing for a smooth, fluffy texture.
Can I make the muffins in advance?
Absolutely. Store them in an airtight container, and frost them just before serving to keep them fresh.
What’s the best way to incorporate the dry ingredients?
Add the dry ingredients in two passes and mix at a low speed to avoid overmixing.
Can I modify the sweetness level?
Feel free to adjust the sugar based on your taste preferences or use a natural sweetener.