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Banana peanut butter cupcakes on a cooling rack
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Peanut Butter Banana Cupcakes

These peanut butter banana cupcakes start with moist banana cupcakes that have a delicious banana bread flavor and soft cupcake crumb. Then they're topped with peanut butter frosting for the perfect peanut butter banana combo.
Course Dessert
Cuisine American
Keyword Banana Cupcakes with Peanut Butter Frosting, Peanut Butter Banana Cupcakes
Prep Time 45 minutes
Cook Time 16 minutes
Cooling 30 minutes
Total Time 2 hours
Servings 12 cupcakes
Calories 424kcal
Author Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

Banana Cupcakes

  • 1 ½ cups all-purpose flour (187.5 grams)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ⅓ cup oil (80 ml) vegetable or canola
  • ½ cup granulated sugar (100 grams)
  • ¼ cup brown sugar (50 grams)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ⅓ cup buttermilk (80 ml) see recipe notes for substitution
  • ¾ cup mashed bananas (180 ml) about 2-3 very brown bananas

Peanut Butter Frosting

  • ⅔ cup unsalted butter (150 grams) softened
  • ½ cup peanut butter (125 grams) do not use natural or homemade
  • 2-3 cups powdered sugar (220 - 330 grams)
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2-3 tbsp milk or cream (30-45 ml)

Instructions

For the Banana Cupcakes

  • Preheat the oven to 350F (180C or 170C fan forced) degrees and line muffin pan with papers. 
  • In a medium bowl whisk together the flour, baking soda, baking powder, salt and cinnamon. 
  • In a large whisk together the oil, sugars, eggs and vanilla extract until no lumps remain. Then whisk in the milk
  • Whisk the dry ingredients into the wet ingredients until no lumps remain.
  • Fold the mashed bananas into the mixture. Note: there will be lumps in the batter from the bananas.
  • Spoon the mixture into the lined muffin pan - filled each about ⅔ to ¾ full. 
  • Bake for 16-20 minutes or until an inserted toothpick comes out clean. 

For the Peanut Butter Frosting

  • With an electric mixer beat the butter until soft. Then beat in the peanut butter.
  • Add in 1 cup powdered sugar, the salt and vanilla extract. Beat them into the mixture, starting at a low speed.
  • Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of milk/cream until the desired sweetness is reached.
  • Frost the cupcakes with a knife or piping bag and tip (I used a 1M star tip). 

Notes

  1. Bananas: Make sure the bananas are brown and spotty. Measure the bananas after mashing. 
  2. Buttermilk: If you don't have buttermilk, add 1 teaspoon of freshly squeezed lemon juice or white vinegar to a ⅓ cup milk (1% or 2%). Stir and let to stand for 5 minutes before using. 
  3. Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and thawed in the fridge overnight. 
  4. Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming that all frosting is used. 

Nutrition

Calories: 424kcal | Carbohydrates: 51g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 158mg | Potassium: 177mg | Fiber: 1g | Sugar: 36g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg