A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting). Ingredients cupcakes 1 1/4 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 very ripe large bananas, peeled 1/2 cup sour cream 1 1/2 teaspoons vanilla extract 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 large egg yolk frosting 1 1/2 cups powdered sugar 1 8-ounce package cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground) Chopped lightly salted roasted peanuts (optional) Preparation CUPCAKES Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash banana
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