Description
Peanut Butter Banana Cupcakes are tender, naturally sweetened with ripe bananas, and topped with a rich, creamy peanut butter frosting. These cupcakes are a nostalgic favorite with a gourmet twist—perfect for lunchbox treats, snack-time indulgence, or peanut butter lovers’ celebrations.
Ingredients
Units
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 ripe bananas, mashed
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- For the peanut butter frosting:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 2 1/2 – 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, cream butter and sugars until light and fluffy.
- Add mashed bananas, eggs, vanilla, and milk. Mix until well combined.
- Gradually add dry ingredients to the wet and stir just until incorporated.
- Divide the batter evenly into cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat butter and peanut butter until smooth and creamy.
- Add vanilla and salt, then slowly mix in powdered sugar and milk until the frosting is light and fluffy.
- Frost the cooled cupcakes and top with banana chips or chopped peanuts if desired.
Notes
- Use overripe bananas for the best flavor and moisture.
- These cupcakes also pair wonderfully with chocolate drizzle or mini chocolate chips.
Nutrition
- Calories: 330
- Sugar: 26g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
