Ingredients

The following ingredients have 12 Servings
  • Cupcakes
  • 1 1/3 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter (, softened)
  • 2 Tbsp vegetable oil
  • 1 large egg
  • 1 large egg white
  • 3/4 cup mashed overripe bananas
  • 1/2 cup buttermilk
  • Buttercream Frosting:
  • 1/2 cup unsalted butter (, softened)
  • 1/2 cup SKIPPY® Salted Caramel Creamy Peanut Butter Spread
  • 1/8 tsp fine sea salt ((optional))
  • 2 1/4 cups powdered sugar
  • 2 - 4 Tbsp half and half or milk
  • Caramel sauce for drizzling (, optional)

Instruction

  • For the cupcakes:
  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar, butter and 1 Tbsp of the vegetable oil until pale and fluffy.
  • Mix in remaining 1 Tbsp vegetable oil. Mix in egg then blend in egg white. Stir in mashed bananas.
  • Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the buttermilk and mixing just until combine after each addition.
  • Pour batter into 12-paper lined muffin cups, filling each about 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcakes comes out clean, 20 - 25 minutes.
  • Allow to cool completely then frost with Salted Caramel Peanut Butter Frosting. Store in an airtight container. Drizzle tops with caramel sauce just before serving.
  • For the frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, peanut butter and salt on medium-high speed until pale and fluffy, about 3 minutes, occasionally scraping down sides and bottom of bowl.
  • Blend in powdered sugar and add enough half and half to reach desired consistency, then whip mixture on medium speed until pale and fluffy, about 3 minutes.