Peanut butter oatmeal banana cupcakes

Do you freeze your bananas when they get ripe? I think I learned this from my mom. Once the bananas get to the point that you don't want to eat them by themselves anymore, wrap them in tin foil, put them in a freezer bag, and stick in the freezer. We eat a lot of bananas, and sometimes, my eyes at the store are bigger than what Scott and I actually eat throughout the week. All you need to do when you're ready to make these cupcakes (or banana bread) is put the bag in the fridge to thaw. Then they're perfectly ripe to mash!

I call these cupcakes, but I feel like they actually have more of a muffin feel to them. Because I put frosting on them, I've determine they're cupcakes. It's a real simple recipe, that Scott, and my coworkers, loved. Because I took them to work, I also got to use my cupcake carrier. Which is one of my favorite things!

I obviously need to work on my frosting skills

Peanut butter oatmeal banana cupcakes-adapted from Tasty Kitchen

Total time: 40 minutes

Makes 12 cupcakes

Muffins

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup quick cooking oats
• 1/2 cup peanut butter
• 1/2 cup salted butter, softened
• 2 large eggs, beaten
• 2 ripe bananas, mashed

Frosting

• 1/4 cup peanut butter
• 1 tablespoon honey
• 2 cups powdered sugar
• 1-3 tablespoons low fat milk

Preheat oven to 350 degrees. In the bowl of your mixer, combine the dry ingredients for the muffins just until combined. Add in all the wet ingredients and mix until combined.

Spoon batter into a muffin tin filled with cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let cupcakes cool completely. Meanwhile, in a small bowl, mix all ingredients for the frosting. Add as much milk as needed for desired consistency of the frosting. Spread onto cooled cupcakes.

Jack Daniel's Cupcakes



So after looking at this picture, I realize I need to learn how to frost cupcakes properly. Or maybe get one of those piping bags (can you say registry item)?

Anyway, although the picture isn't the greatest, these cupcakes were great! They were a moist, vanilla flavored cupcake. The frosting gave a nice spicy taste with the Jack Daniels and just a creamy chocolately flavor. I knew I had to make them as soon as I saw them since this is one of Scott's favorite adult beverages

Jack Daniels Cupcakes-adapted from Hugs & Cookies XOXO
Total Time: 1 hour (with cooling)
Makes 24 cupcakes
Cupcakes

• 1 3/4 cups plus 2 tablespoons flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 3/4 cup whole milk
• 1 1/2 teaspoons vanilla extract

Icing

• 3 sticks butter, softened
• 3 3/4 cup powdered sugar
• 9 tablespoons cocoa powder
• 6 tablespoons milk
• Splash of vanilla
• 6 teaspoons Jack Daniels whiskey

Preheat oven to 350 degrees. In a large bowl, beat butter and sugar until smooth. Beat in eggs one at a time and then add vanilla. Combine other dry ingredients into another bowl, then alternate into butter mixture with milk. Beat until well combined.

Spoon into lined or greased muffin tins and bake in oven 20-25 minutes, or until inserted toothpick comes out clean. Let cool completely

While cooling, beat all ingredients for icing in a small bowl until smooth. Pipe or spread onto cupcakes.

Banana Chocolate Chip Cupcakes

When Scott went out of town the other weekend, I wanted to bake. And bake. And bake. So then I decided to bake. I looked through the recipes I wanted to make and found a few that I didn't have to go to the store for because I was lazy. And this was one of my creations. And it was delicious. I'd give it a 3.5/5. Not the best cupcakes (although I"m really not a cupcake fan), but my coworkers loved them so gotta give it a better than average number! Make these when you get the chance!

Photo Courtesy of Betty Crocker

Banana Chocolate Chip Cupcakes-adapted from Betty Crocker

Total Time: 1 hour 20 minutes

Makes 24 cupcakes

• 1 box yellow cake mix
• 2 medium mashed very ripe bananas
• 1/2 cup water
• 1/4 cup butter or margarine, softened
• 3 eggs
• 3/4 miniature semisweet chocolate chips
• 1 container chocolate frosting

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffins cups.
• In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.