Recipe by Natalie Perry
"Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!"
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1 2/3 cups
firmly packed light brown sugar
creamy natural peanut butter
unsalted butter, softened
mashed ripe bananas
1 1/2 teaspoons
1 1/2 cups
confectioners' sugar, or as needed
I spread chocolate ganache over the cupcakes before icing...Elvis would have loved them!
Does anyone now if you can make the cupcakes without the veggie shortening
These sound great! I was wondering if these need to be kept in the fridge? Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
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