I made these yesterday to celebrate our friends’ daughter’s first birthday. Because young children have sensitive digestive systems, I wanted to make a kid-friendly dessert that was tasty and healthy. This recipe has no butter and no refined sugar. I also decided on mini cupcakes that would be easier for small hands to hold.
Peanut butter and banana is a flavor combination that is synonymous with childhood. Admittedly, I was a tad nervous cooking with peanut butter in case there were any allergies, but, luckily, there were none and these cupcakes were a hit with everyone, young and old.
Ingredients: (makes 24 mini cupcakes)
1 cup self rising flour
1 heaping Tablespoon creamy peanut butter
3 Tablespoons maple syrup (or honey)
1 teaspoon vanilla
1/3 cup buttermilk (or milk)
2 bananas, thawed and mashed
For the frosting:
1 block of cream cheese, softened
2 Tablespoons creamy peanut butter
1/3 cup maple syrup (or honey)
sprinkles to decorate
Preheat oven to 350 degrees. In a mixing bowl, combine peanut butter, egg, maple syrup, vanilla, and bananas. Mix until creamy. Then, combine with the flour and buttermilk and mix well.
Pour into well-greased mini muffin tins and bake for 8 to 10 minutes. If using standard sized muffin tins, bake for 10 to 12 minutes.
While the cupcakes bake, prepare the icing. Use a hand mixer to combine the cream cheese, peanut butter, and maple syrup. Be sure the cream cheese is nice and soft before you begin.
While the cupcakes finish baking, chill the icing. Once the cupcakes are cool, pipe the icing onto the muffins using a piping bag or plastic sandwich bag.
Swirl the icing on top in the shape of a rosette, like so.
Like little icing hats.
Now, it’s time for colorful sprinkles!
Lots of sprinkles make cupcakes more fun!
Happy first birthday, Amelia!
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