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|Gluten dairy free peanut butter cupcake with banana custard stuffing, on a small white plate alongside a cup of coffee and a fork.|
Bananas and peanut butter. There’s something about this combination that conjures up images of childhood. And, let’s face, of adulthood, too! In fact, I love the two so much that I would definitely include them in my “last meal”. It’s no wonder that I was led to create a cupcake that included them, that was both gluten and dairy free.
Is there anyone else out there besides me who would choose this to include in their “last meal”? Not only that, but the there is enough filling for leftover banana custard – never a bad thing!
These cupcakes take some time, but I can assure you (and so can my tasters) that they are well worth it. Rich peanut butter cupcakes, filled with a banana custard and frosted with thick, sweet peanut butter frosting and salted peanuts. Pure yum.
This recipe also features homemade fudgy peanut butter nuggets. Not only are they delicious and super easy to make, you will have leftovers to use in future recipes as well (hello banana custard topped with peanut butter chips, anyone?).
If you’re not gluten free, you can sub regular flour. Regular milk and dairy will also work just fine in place of dairy free options (if you go that route, you can purchase peanut butter chips – the problem for us dairy-free folks is that there are currently no dairy free peanut butter chips out there). These cupcakes would also taste fabulous if you subbed chocolate chips for the peanut butter ones in the frosting. Banana + peanut butter + chocolate = bliss. Mmmm.
But beyond the salty-sweetness, it’s the center – filled with creamy, thick, banana-rich custard – that puts these cupcakes over. the. top.
I may or may not have consumed several of these before the day was out. FYI, they also go great with coffee.
Make these for all your banana and peanut butter lovin’ friends. They – and their bellies – will be very happy you did!
Bon appetit, my friends!
Gluten / Dairy Free Peanut Butter Cupcakes with Banana Custard Stuffing
- 2 bananas small
- 2 TBSP GF flour
- 2 TBSP Cornstarch *
- 10 ounces full-fat canned coconut milk
- 2 eggs
- 6 TBSP brown or regular sugar
- few drops vanilla extract
- 2 tsp vegan butter such as Earth Balance
- 1 ½ cups gluten free all purpose flour blend I used Bob’s Red Mill
- 2 tsp baking powder **
- ½ tsp salt
- 6 TBSP vegan butter like Earth Balance (I find sticks much easier for baking purposes than the tubs)
- ½ cup creamy peanut butter or chunky, which I used and they turned out great
- ½ cup sugar
- ½ cup packed brown sugar
- 2 large eggs, room temp
- 1 TBSP vanilla extract
- ½ cup canned full-fat coconut milk
- 10 ounces of fudgy peanut butter nuggets and FYI these are SO fast and easy to make!
- ⅔ cup coconut cream if you don’t have coconut cream by itself, just put a can of full-fat coconut milk in the fridge overnight. Cream will be on the top, enough for this part of the recipe
- Pinch of salt
- Chopped roasted peanuts for garnish (optional)
Make your fudgy peanut butter nuggets. I used them after about an hour and a half in the freezer and they worked great!
Once your peanut butter chips are in the freezer, make your custard. In medium bowl, mash or puree bananas.
Add ingredients except for butter to bananas in bowl and mix well. Strain the mixture through a sieve into pan. Put sieve aside (this mashed banana will go back into mixture at the end)
Cook on low, whisking the entire time. (This part is important - don't stop whisking until time to remove from heat.) When mixture thickens, sticking to bottom of pan and appearing glossy, remove from heat.
Pour mashed bananas from sieve into pan and combine.
Mix in butter. Pour custard into small bowl and refrigerate until cool.
While custard cools, make your cupcakes. Preheat oven to 350 degrees and line 12 cup muffin tin with liners. In medium bowl, whisk together flour, baking soda and salt
Using a large bowl and a handheld electric mixer, beat butter and peanut butter, sugar and brown sugar until fluffy, about 3 minutes. Beat in eggs, one at a time, followed by the vanilla. Then, at low speed, mix in the following order: ½ flour mixture, all of milk, remaining flour mixture.
Fill muffin cups until almost full and bake for about 20 minutes, or until toothpick inserted in middle comes out clean. Transfer to a wire rack to cool completely.
Take your “chips” out of the freezer, measure out 10 oz and put into a heatproof bowl.
In a small saucepan, bring coconut cream to a simmer, then pour over peanut butter nuggets and let stand 5 minutes. Add pinch of salt and whisk frosting until smooth. Let cool, stirring occasionally.