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
My family LOVES these. I used the cupcake recipe and frosted them with the recipe for Chocolate cheese frosting recipe. OMG!!
cupcakes we're not very good..the icing was great but too soft..never making these again
I spread chocolate ganache over the cupcakes before icing...Elvis would have loved them!
These weren't nearly as awesome as I'd hoped. They tasted more like banana muffins with frosting than cupcakes. The kids at my daughter's birthday party loved them though!
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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