Ingredients
1⅓cupsall purpose flour
2tbspcornstarch
½tspbaking soda
¼tspsalt
¾cupgranulated sugar
¼cupunsalted butter,softened
2tbspvegetable oil
1large egg
1large egg white
¾cupbananas,overripe, mashed
½cupbuttermilk
½cupunsalted butter,softened
½cupSKIPPY® Salted Caramel Creamy Peanut Butter Spread
tspfine sea salt,optional
2¼cupspowdered sugar
4tbsphalf and half,or milk
caramel sauce,optional, for drizzling
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar, butter, and 1 tablespoon of vegetable oil until pale and fluffy.
Mix in the remaining 1 tablespoon vegetable oil. Mix in egg, then blend in egg white. Stir in the mashed bananas.
Working in 3 separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with half of the buttermilk and mixing just until combined after each addition.
Pour batter into 12-paper lined muffin cups, filling each about ⅔ full.
Bake in the oven for 20 to 25 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter, peanut butter, and salt on medium-high speed for about 3 minutes until pale and fluffy, occasionally scraping down sides and bottom of the bowl.
Blend in powdered sugar and add enough half and half to reach desired consistency, then whip mixture on medium speed for about 3 minutes until pale and fluffy.
Frost with salted caramel peanut butter frosting, then drizzle tops with caramel sauce.
Serve and enjoy!
