Recipe Day! (Banana Cupcakes with a Peanut Butter Filling)

I'd be the first to tell you that I'm not a precise baker. But I love it. I haven't been feeling well for a couple days (migraine) and I needed something to get me out of bed that wasn't too taxing... These cupcakes are very rich and sweet but good nonetheless. Gluten free flour (of course) gives it a funny texture.

Banana Cupcakes
2 eggs
2 1/4 cups of all-purpose flour (I used Red's Mill gluten free flour)
1 1/2 cups of sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe smushed bananas
3/4 cup buttermilk or sour milk (pour 3/4 teaspoon lemon juice into a 3/4 measuring cup, fill with milk
5/8 cup butter (for the math challenged, that's half a cup, plus 1/8 cup)
1 teaspoon maple syrup

Let butter and eggs sit for 30 minutes. Paper your cupcake cups, preferable with really bright, polka dotted wrappers. Preheat to 350 degrees.

In a large mixing bowl, mix flour, sugar, baking powder, baking soda, and salt.
Then, add banana, sour milk, butter, and maple syrup. Beat on low speed until combined.

Add eggs, beat on medium for two minutes.
Scoop into cupcake tin.

Bake for about 23 minutes. The cupcakes should be golden brown on top, some might cave in the middle if there is too much batter in the tin.

Remove from tin, cool on wire rack.

Peanut Butter Filling
Two heaping spoonfuls of smooth peanut butter
1/4 Cup of milk, use as needed.
4 cups powdered sugar

Mix until it's thick and peaks begin to form.

Poke a hole in your cooled cupcakes, fill with frosting from a piping bag/ziplock. Swirl on top for decorative finish!
YUM