Jefferson County Recipe of the Day: Buttermilk Banana Cupcakes

cookbook-761588_1280A flavorful dessert – perfect for a family gathering!

Buttermilk Banana Cupcakes


1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/4 cups mashed ripe bananas (2-3 medium)
1/4 cup buttermilk
2 tsp. vanilla extract
2 cups cake flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 cup chopped lightly salted dry roasted peanuts


2 cups confectioners’ sugar
1 cup creamy peanut butter
1/2 cup butter, softened
2 tsp. vanilla extract
3 to 4 tbsp 2% milk
1 cup chopped lightly salted dry roasted peanuts


~Preheat oven at 350°.

~In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

~Combine the bananas, buttermilk, and vanilla. Combine the flour, baking powder, baking soda, and salt, then gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.

~Fill paper-lined muffin cups two-thirds full. Bake for 18 to 22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

~In a large bowl, beat the confectioners’ sugar, peanut butter, and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Frost cupcakes then sprinkle with peanuts. Store in the refrigerator.

~Makes 1-1/2 dozen cupcakes.

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