Just last night I made a banana cupcake with a marshmallow filling and a peanut butter/cream cheese frosting. Sort of a banana fluffernutter - huge hit with the co-workers today!
Banana Cupcakes
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very large ripe bananas (I added a little extra)
1/2 cup sour cream
1-1/2 teaspoons vanilla
3/4 cup sugar
1/2 cup unsalted butter, room temp.
1 large egg
1 large egg yolk
Preheat oven to 350. Line 12 standard muffin cups with paper liners. Whisk flour, baking powder, soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions, alternating with banana sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups.
Bake cupcakes until tester comes out clean, about 20 minutes.
Marshmallow filling:
I just mixed a little butter and marshmallow cream with powdered sugar until it was the right taste and consistency. You could also use plain marshmallow cream or any other marshmallow filling recipe.
Peanut Butter Frosting
1-1/2 cups powdered sugar
1 (8 oz.) package cream cheese
1/2 cup unsalted butter, room temp.
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Sift powdered sugar into large bowl. Add cream cheese, butter and peanut butter. Using electric mixer, beat until smooth.
These cupcakes are nice and moist, very rich, and delicious!
I made chocolate cupcakes with a chocolate mousse filling.
A favorite of my family is devils's food filled with peanut butter mousse, frosted with chocolate buttercream....
Here's the peanut butter mousse
1/2 cup reese's peanut butter chips
1 1/4 cups heavy cream-divided
1/2 cup peanut butter
1/4 cup confect. Sugar
Melt pb chips in microwave with 1/4 cup cream, stir till smooth, stir in peanut butter. Cool. Beat remaining cream and sugar until stiff peaks, fold in peanut butter mixture. Use to fill cup cakes
Enjoy!
Nancy 
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