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1
CUPCAKES: Preheat to 350F and line 12 standard muffin cups with paper liners.
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(I always double line them).
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To the first small bowl, add the smashed bananas and mix in the sour cream and vanilla.
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4
In a second medium sized bowl, cream together the butter and the date paste.
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5
Add the maple syrup and beat until combined.
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Then add the egg and egg yolk and beat until well blended.
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In a third small bowl sift together dry ingredients (flour, baking powder, baking soda, xanthan gum, and salt).
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Alternating the banana mixture and the dry ingredients (to where you start and end with the bananas) and add a bit at a time (bananas in three parts and the dry in two parts) to the butter/date mixture until well incorporated.
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Divide batter among prepared muffin cups (generous 1/4 cup for each).
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Bake cupcakes until toothpick comes out clean, about 20-23 minutes.
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11
Transfer cupcakes to rack and cool completely.
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12
FROSTING: In a small bowl add butter, and peanut butter and beat mixture until smooth.
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Add vanilla and mix until combined.
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Slowly add powdered sugar until it becomes the consistancy you want.
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15
If you add too much, just add a tablespoon of 2% milk until it is smooth again.
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16
Spread frosting over top of cupcakes and enjoy!
