Banana Cupcakes with Peanut Butter Swirl and Marshmallow Frosting

1. Preheat oven to 350 F. Add cupcake liners into a standard 12 cup muffin tin.

2. In a large bowl, combine mashed bananas, butter, yogurt, eggs and vanilla extract. Mix together until evenly combined. Add sugars, baking powder and soda. Mix together until evenly combined. Slowly add flours and mix until evenly combined.

3. Spoon batter into muffin liners until each is about 3/4 full. Add about 1/2 teaspoon of peanut butter into the center of each cupcake. Using a sharp knife or skewer, gently swirl peanut butter in. Place in the oven and cook until a toothpick inserted in the center of one comes out clean, about 25 minutes. Remove pan from oven.

4. Let cupcakes cool completely. Preheat broiler, add a small dollop of Marshmallow Fluff onto each cupcake. Place cupcakes on a cookie sheet, and place it on the top rack in the oven, as close to the broiler as possible. Cook until marshmallow top is browned, about 2-3 minutes. Remove pan from oven and take cupcakes off of the cookie sheet to cool. Let them cool and then stick a banana chip vertically in the top of each cupcake.

Banana cupcakes recipe adapted from Martha Stewart’s recipe.