Nutter Butter Banana Cupcakes

• Vegetarian

• Produce

  • 3 Bananas, ripe

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 box Cake mix, yellow
  • 3 cup Powdered sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 3/4 cup Butter
  • 2 tbsp Milk
  • 1/3 cup Nutter butters
  • 1/2 cup Yogurt or sour cream

Found on yourcupofcake.com

Ingredients

• 1 box yellow cake mix
• 3 ripe bananas, smashed
• 1/3 C. oil
• 3 eggs
• 1/2 C. yogurt or sour cream
• 2 tsp. vanilla extract
• 3/4 C. butter, softened
• 1/4 C. peanut butter, creamy
• 2 tsp. vanilla extract
• 2 Tbsp. milk (more if needed)
• 1/3 C. Nutter Butters, finely crushed (about 6 cookies)
• 3-4 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix into a large bowl to remove any lumps.
• 3. Add mashed bananas, oil, eggs, yogurt and vanilla extract and stir well.
• 4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
• 5. Nutter Butter Frosting: Beat butter and peanut butter until smooth. Add vanilla extract, milk, crushed Nutter Butters, and 2 cups powered sugar. Continue to mix and add more powdered sugar to make the frosting thicker or add more milk to make it more thin. Adjust as needed. NOTE: I sifted my crushed Nutter Butters because I wanted to pipe out my frosting and I didnt want to clog the tip.
• 6. Pipe frosting onto cooled cupcakes and top with Nutter Butters and cookie crumbs!