NUTTER BUTTER Banana Cupcakes

Take a shortcut to homemade banana cupcakes with a cake mix. After you add our delicious peanut butter whipped cream frosting, no one will guess your secret!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings, 1 cupcake each.

Ingredient list

20 NUTTER BUTTER Cookies (peanut shape), divided
3 bananas, divided
1 pkg. (2-layer size) vanilla cake mix
½ cup water
¼ cup oil
3 eggs
1 cup heavy whipping cream
¼ cup powdered sugar
2 Tbsp. creamy peanut butter
½ tsp. vanilla

Directions

Heat oven to 350°F.

Chop 12 cookies. Mash 2 bananas.

Beat cake mix, water, oil, eggs and mashed bananas in large bowl with mixer until blended. Stir in 3/4 of the chopped cookies.

Spoon into 24 paper-lined muffin pan cups; top with remaining chopped cookies.

Bake 18 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.

Beat cream, sugar, peanut butter and vanilla in small bowl with mixer on medium-high speed until mixture thickens and soft peaks form.

Cut each of the remaining cookies crosswise into 3 pieces, then cut remaining banana into 24 slices. Spoon whipped cream mixture into large pastry bag fitted with decorating tip. Use to pipe whipped cream mixture onto tops of cupcakes. Top with banana slices and cookie pieces before serving.