This recipe is from an IC safe cookbook.
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 tsp vanilla extract
1/4 cup kefir, plain yogurt or buttermilk (if can tolerate)
2 ripe bananas, cut into small pieces
1 and 1/2 cup all-purpose flour
1 tsp baking soda
3/4 tsp cinnamon (if can tolerate)
1/4 tsp nutmeg
1/4 tsp salt
10 oz soft cream cheese
1 stick soft unsalted butter
5 cups powdered sugar/confectioners sugar
2/3 cup creamy peanut butter
Preheat your oven to 350 F and prepare a muffin tin by lining it with paper liners. With your mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time, and vanilla and mix to combine. Add in kefir, yogurt or buttermilk and bananas and mix again, making sure to scrape down the sides of the bowl to ensure everything is getting mixed well.
In a large bowl, soft together flour, baking soda, cinnamon, nutmeg and salt. Slowly add the dry ingredients to the wet mix until smooth. Fill each muffin cup about 3/4 of the way full. You should get about 15 cupcakes from one batch. Bake for about 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes cool, make the frosting.
With your mixer, combine cream cheese and butter until light and fluffy. Add in powdered sugar, one cup at a time. When all of the powdered sugar has been added and the frosting is light and fluffy, add in 2/3 cup creamy peanut butter and mix to combine.