Recipe for Banana Cupcakes with PB & J

Banana Cupcakes with PB & J
Desserts
Contributed by: Annelle Williams
Ingredients: Cupcakes 11â�„2 to 13â�„4 cups mashed, very ripe bananas* 2 large eggs 1â�„4 cup vanilla yogurt 1â�„4 cup creamy peanut butter 2 TBS canola oil 3 TBS melted butter 1â�„2 cup white sugar 1â�„2 cup (packed) dark brown sugar 1 tsp. cinnamon 11â�„2 cup plain flour 1 tsp. salt 11â�„2 tsp. baking soda Filling: 1â�„4 cup creamy peanut butter 1â�„4 cup grape jelly Frosting 4 oz. cream cheese, softened 1 TBS butter, room temperature 1 heaping TBS grape jelly 11â�„2 cup confectionersâ€™ sugar
* Tip: if your bananas arenâ€™t very soft, cut them up and microwave for one minute on high. If you have a muddler, itâ€™s a good tool to use to mash your bananas. Preheat oven to 350 degrees. Mix bananas, eggs, yogurt, peanut butter, canola oil and melted butter until well blended. Add white and brown sugar and mix to thoroughly combine. Stir the flour, baking soda, salt and cinnamon together, and then mix it into banana mixture. Swirl peanut butter and jelly together gently, without thoroughly combining. Put cupcake liners into muffin tins. Fill each liner about two-thirds full. When batter settles into liner, add a heaping teaspoon of the peanut butterâ�„jelly mixture. Then cover with a little more batter, smoothing with the back of a spoon. Bake for 25 minutes. Remove and cool completely before frosting. For frosting cream cheese, butter and jelly. Add confectionersâ€™ sugar a little at a time until all incorporated. Store in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)