Cupcakes = Good
Banana Bread = Comfort ‘healthy’ Dessert
Peanut Butter & Jelly = Childhood Classic
Banana Cupcakes filled with Jelly & topped with Peanut Butter Frosting… oh yeah!
As I was getting ready to make cupcakes for my “kids” & co-workers at Big Boulder last week, I was also watching Food Network and browsing FoodGawker (honestly, in the evening – when does this not happen!?). The Neelys were making Peanut Butter & Jelly Cupcakes and Evil Shenanigans had posted jelly filled banana cupcakes with peanut butter frosting… it was a sign: I had to create these treats as soon as possible!
These cupcakes bring back memories of everything childhood (just don’t make them for most kids now since 1/2 the places you look are now peanut free – grr). Add a bit more jelly if you like (I wanted more) and feel free to make any cupcake to hold this childhood treat (a cinnamon swirled vanilla would probably be awesome).
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup buttermilk (to make buttermilk take your regular milk & add about 1 teaspoon of vinegar or lemon juice)
- 4 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup strawberry jam, or preferred flavor (I got the fancy Smuckers stuff since it was on sale & I had a coupon and I have to say that this is the best I’ve ever tasted, just like homemade – splurge here or wait for sales!)
- 8 tablespoons (1 stick) butter, softened
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1/4 cup milk, plus more if needed
Heat the oven to 350 F and line a 12 cup muffin pan with paper liners.
In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined. In a large bowl combine the flour, cinnamon, baking soda, baking powder, and salt until well mixed. Pour the wet ingredients into the dry and mix until no large lumps of flour remain. [These are a more dense cupcake – so feel free to play with this as needed – but they held up well to the jelly & peanut butter as they currently are!]
Scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely.
Once the cakes are cooled completely take a small paring knife and poke it into the center of the cupcake in a cross pattern about 1 inch deep. Take a pastry bag fitted with a small star tip and fill it with the jam. Press the tip into the cross and pipe in about one tablespoon of jelly. Clean off the tops of the cupcakes before frosting. I don’t really think there was enough jelly when I did this, next time I’ll scoop out a hole to fill with the jelly.
To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency. (I used more than the full 1/4 cup of milk.)
Your thought of the day…. Peter Pan & the Lost Boys had it right when they said “I won’t grow up”. So remember to grow older & more mature, but don’t ever truly grow up (don’t ever lose that inner child!)