Happy FRIDAYYYY! My friend had a birthday yesterday so I decided to whip up these babies in the kitchen. I found a recipe online from GlutenFree with LB (Check it out here) and worked off of that to create my own! I typically try to stay away from Cane Sugar, but a birthday calls for something you don’t typically have on the regular 😉
Sofia was my little helper- she loves mixing things and taste testing. This Peanut Butter Cream Cheese frosting was seriously out of this world. Hope you guys enjoy the recipe.
What you will need:
For the Cupcake:
- ½ c. organic butter, softened, unsalted
- 1 ½ c. organic granulated sugar
- 2 eggs
- ¼ c. milk
- 1 t. baking soda
- 1 ¼ c. white rice flour – (I used gluten free all purpose flour)
- ¾ c. tapioca starch
- 1 t. xanthan gum (I had no clue what this was, a lot of GF mixes have it in already!)
- (Or 2 c. all purpose flour for the non-GF)
- 3 large ripe bananas, mashed
- 1 t. vanilla
- 1 t. of pink himalayan salt
- 1/2 c of mini chocolate chips
- Cupcake Liners (I found an unbleached, eco friendly brand called “If you care”)
For the icing:
- 4 T. cream cheese, softened, (I used half a block of organic cream cheese)
- 4 T. organic butter, softened
- ¼ c. organic peanut butter (I used a CUP!)
- 6 c. powdered sugar (I used half this amount)
- 2-3 T. milk
- 1 t. vanilla
- Preheat oven to 350 degrees F
- Cream butter and sugar until light and fluffy, about 2-3 minutes (I used my Kitchenaid but a handheld mixer will work, too!)
- Add eggs and bananas. Mix until combined.
- Combine soda, flour, starch and gum in a separate bowl. Alternatively add flour mix and milk to sugar mixture, beginning and ending with flour.
- Add chocolate Chips to mixture and the teaspoon of salt.
- Line cupcake tray with liners and spritz each one with Coconut Oil non-stick spray. Fill liners with batter to ¾ full.
- Bake for 24-28 minutes, or until tops are golden brown.
- While cupcakes are baking, prepare peanut butter frosting, I started with the butter and cream cheese, then added sugar and peanut butter and the rest of the ingredients. Let cupcakes cool completely before frosting– I put the frosting into a ziploc bag and cut off one of the bottom ends to filter the frosting out so it turned out pretty 🙂
Here’s to a healthy and happy you! xo