whole wheat banana cupcakes with peanut butter frosting

smearing the frosting on was better than piping it

These are pretty good.

There's a winning endorsement.

I had two bananas sitting on the counter that no one wanted, and I've been mildly enamored with peanut butter lately. So what better reason could there be to make cupcakes?

These are only pretty good because they're kinda oily and the peanut butter frosting did not work out the way I hoped it would. Probably because I wanted these to be at least mildly healthy, so I omited or reduced most of the peanut butter, the milk, the sugar...pretty much everything that makes stuff taste good. If I find a better peanut butter frosting recipe, I'll let you know.

the frosting's pretty junk to look at, too

Banana Cupcakes

adapted from Ming Makes Cupcakes

1 cup mashed bananas (two didn't quite make a cup)

1 tblsp lemon juice

1 1/2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

3 oz butter

1 cup sugar

1 egg

1 tsp vanilla

3/4 cup buttermilk

Mix the bananas and lemon juice together in a small bowl and set aside. Mix the flour, soda, and salt together in a medium bowl. In your stand mixer bowl, cream together the butter and sugar. Add to that the egg and vanilla. Next add flour and buttermilk alternatively as you mix (it's good to end with flour). Mix in bananas and blend well.

Fill 16 muffin cups (make sure not to overfill these. They have a tendency to come up and out) and place in a 275 degree oven. Bake about 40-45 minutes.

Frost with a better peanut butter frosting recipe; or follow Ming Makes Cupcakes' recipe (the one for Cupcake #17) exactly. It probably has more potential than I'm giving it.

This is how best to eat it:

Cupcake sandwich!