Banana Cupcakes with Peanutbutter Frosting

Can you imagine such a thing. Leave it to me! We whipped these babies up a few nights ago, and enjoyed them with milk.  I will defintally be putting these in my recipe box.

Banana Cupcakes with Peanut Butter Frosting

These can be used with or without frosting.

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Very ripe large bananas, peled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 sugar
1/2 cup unsalted butter (1 stick), room temperature
1 large egg
1 large egg yolk

1 1/2 cups powdered sugar
1    8 oz package cream cheese, room temperature
1/2 cup (1stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

CUPCAKES: Position rack in center of oven. Preheat oven to 350 degrees.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananaas with fork, in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electrick mixer, beat surgar and butter in large bowl until light and fluffy, about 3 minutes.  Add egg and egg yould and beat until well blended. Add flour mixutre in 3 additions alternating it with the sour cream mixture.  Just blend after each addition.  Divide batter among prepared muffin cups (generously 1/4 cup for each).
Bake cupcakes until tester instered into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

FROSTING: Sift powdered sugar into large bowl. Add cream cheese, butter and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.  Sprinkle lightly with chopped peanuts, if desired.

DO AHEAD: these can be made 1 day ahead. Store airtight at room temp.

I hope you enjoy, and I would love to see pics or your opinion on how these turned out...

Needless to say it was a delightful treat.