Peanut Butter & Banana Cupcakes with Maple Syrup & Ginger Frosting - Recipe

For the cupcakes:
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 cup confectioners/icing sugar
4 tbsp. maple syrup1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana
3 tbsp. chopped candied ginger


2. Beat the cream cheese, icing sugar and maple syrup in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla, chopped ginger and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a sprinkling of additional chopped candied ginger, if desired.

Makes approximately 24 cupcakes