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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Banana Cupcakes with PB & J
Contributed by: Annelle Williams
  • 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 confectioners’ sugar
* Tip: if your bananas aren’t very soft, cut them up and microwave for one minute on high. If you have a muddler, it’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 butter�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 confectioners’ 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.)

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