INGREDIENTS:

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream
• 2-3 ripe bananas, cut into small pieces
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

 FROSTING INGREDIENTS:

• 10 ounces cream cheese (room temp)
• 1 stick unsalted butter (1/2 cup – room temp)
• 5 cups powdered sugar/confectioners sugar
• 2/3 cup creamy peanut butter

DIRECTIONS:

1. Pre-heat your oven to 350 degrees and prepare a muffin tin by lining it with paper liners. With your mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time, and vanilla and mix to combine.
2. Add in sour cream and bananas and mix again, making sure to scrape down the sides of the bowl to ensure everything is getting mixed well.
3. In a large bowl sift together flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet and mix until smooth.
4. Fill each muffin cup about 3/4 of the way full. You should get about 15 cupcakes from one batch.
5. Bake for about 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack to cool completely.
6. While the cupcakes cool, make the frosting. With your mixer, combine cream cheese and butter until light and fluffy. Add in powdered sugar, one cup at a time. When all of the powdered sugar has been added and the frosting is light and fluffy, add in 2/3 cup creamy peanut butter and mix to combine.
7. Pipe frosting onto cooled cupcakes. Store in an air-tight container.