Cookie Butter Banana Cupcakes

Method

1. 1

   Cupcakes

2. 2

   Place a rack in middle of oven; preheat to 350°. Line 10 cups of a standard 12-cup muffin pan with paper liners. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a small bowl to combine. Finely mash 1 large banana, peeled, with a potato masher or fork in another small bowl; stir in ½ cup plain whole-milk yogurt (not Greek).

3. 3

   Using an electric mixer on medium-high speed, beat ¾ cup (150 g) sugar and ½ cup (1 stick) unsalted butter, room temperature, in a medium bowl until creamy, about 5 minutes (mixture will be quite sandy at first, then become creamier). Add 1 large egg and 2 tsp. vanilla extract and beat until smooth and fluffy, about 2 minutes.

4. 4

   Reduce mixer speed to low and with motor running, add dry ingredients and banana mixture in 2 batches each, alternating between batches and mixing 30 seconds after each addition before adding the next. Using a rubber spatula, fold batter a few times to ensure all ingredients are incorporated (batter will be thick).

5. 5

   Using a #20 scoop or ¼ cup measuring cup, divide batter among liners in muffin cups. Bake cupcakes until slightly domed, golden, and surface springs back when gently pressed in the center, 18–22 minutes. Let cupcakes cool in pan.

6. 6

   Frosting and assembly

7. 7

   Using an electric mixer on high speed, beat 1 cup cookie butter, ½ cup (1 stick) unsalted butter, room temperature, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla extract in a medium bowl until smooth and creamy, about 3 minutes. If frosting seems very soft, chill up to 30 minutes, then beat again.

8. 8

   Spread about 2 Tbsp. frosting over each cupcake and press a banana slice (10 total) into center of frosting on each cupcake if desired. Do Ahead: Cupcakes can be made 1 day ahead. Store loosely covered at a cool room temperature.

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