1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup mashed bananas (about 2 bananas)
1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana
2. Beat the cream cheese and icing sugar in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a banana chip, if desired.
Makes approximately 24 cupcakes
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