Banana Cupcakes with Peanut Butter Frosting

by Haley // January 20, 2026

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Banana cupcakes with peanut butter frosting are a match made in dessert heaven! Between the soft, tender crumb and the rich, creamy topping, this classic combo is perfect for using up ripe bananas and satisfying any sweet tooth.

Banana cupcakes topped with peanut butter frosting and a banana slice for garnish.

I love making these banana cupcakes whenever I have a few overripe bananas sitting on the counter. The batter comes together easily, bakes up soft and fluffy, and fills the kitchen with that cozy banana bread aroma that never gets old.

And let’s talk about that peanut butter frosting, because it truly steals the show. It’s rich, creamy, and just sweet enough to perfectly balance the banana flavor underneath. These cupcakes disappear fast in my house, whether I’m making them for family dessert, a get-together, or just because we’re craving something sweet.

Table of Contents

Why You’ll Love This Recipe

Moist, tender cupcakes. The banana keeps the crumb soft and perfectly fluffy every time.
Creamy, dreamy frosting. Rich, creamy, and perfectly balanced with the sweet banana flavor.
Easy and fuss-free. This recipe follows the same simple, foolproof approach as my other cupcake recipes, simple ingredients, straightforward steps, and reliably delicious.
Perfect for using ripe bananas. Turns those overripe bananas into an irresistible treat instead of wasting them. For more ideas, check out all my banana recipes!

Ingredient Notes

Small bowls with butter, flour, powdered sugar, eggs, peanut butter and ripe banana slices.

Cupcakes

All-purpose flour: The base of the cupcakes. Measure carefully, spoon and level or use a scale, to get a perfectly soft, tender texture.
Baking soda & baking powder: Helps the cupcakes rise and stay tender.
Ground cinnamon: Adds warmth and enhances the banana flavor.
Salt: Balances sweetness and boosts flavor.
Unsalted butter: Makes the cupcakes tender and moist.
Sugar: A blend of granulated sugar and light brown sugar sweeten while adding moisture and depth of flavor.
Eggs & vanilla extract: Eggs bind the batter and add richness; vanilla enhances overall flavor.
Mashed ripe bananas: Key for moisture, sweetness, and classic banana flavor.
Buttermilk: Adds tenderness and a slight tang.

Frosting

Creamy no-stir peanut butter: Use a commercial brand peanut butter like Skippy or Jif. Avoid natural, oily, or homemade peanut butters as the consistency will cause this frosting to separate.
Unsalted butter: Helps make the frosting smooth and fluffy.
Powdered sugar: Sweetens and thickens the frosting.
Vanilla extract: Adds depth and enhances the peanut butter flavor.
Milk: Adjust to get the frosting consistency you like.
Optional garnish: Fresh banana slices for immediate serving or dried banana chips if serving later.

Recipe Variations

Chocolate chip banana cupcakes. Fold about 1 cup mini or regular semisweet chocolate chips into the batter for extra sweetness in every bite.

Add nuts. Add around 1/2 to 1 cup chopped walnuts or pecans to the batter for nutty flavor and extra texture.

Cinnamon cream cheese frosting. Not a huge fan of peanut butter? My cinnamon cream cheese frosting would be a delicious option too!

Mini cupcakes. Turn these into bite-sized treats, perfect for parties or lunchboxes. This recipe would make around 32 mini cupcakes. Line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 10–12 minutes or until a toothpick inserted in the center comes out clean.

How to Make Banana Cupcakes

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and creamy, about 2 minutes. Add the eggs and vanilla and mix until combined.
Mix in the mashed bananas (it’s normal if the batter looks slightly curdled).
With the mixer on low, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Scrape down the sides and bottom of the bowl as needed.

Scooping batter into a muffin pan and making frosting.

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake at 350℉ for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the peanut butter and butter until smooth, then mix in the powdered sugar, vanilla, and milk until creamy, adding more milk as needed. Frost the cooled cupcakes and serve, garnishing with banana slices or dried banana chips.

Expert Tips

Measure accurately. For the best texture, weigh ingredients when possible. If using measuring cups, lightly spoon and level the flour to avoid dense cupcakes.

Use room-temperature ingredients. Let the eggs, butter, and buttermilk come to room temperature so everything mixes smoothly.

Use ripe bananas. The riper the bananas, the better. Bananas with lots of brown spots (or mostly brown) add the best sweetness and banana flavor.

Mix gently. Alternate adding the dry ingredients and buttermilk, and mix just until combined, over-mixing can make the cupcakes heavy.

Let cupcakes cool before frosting. Frosting warm cupcakes can cause it to melt. If the frosting is too soft, chill it briefly; if it’s too thick, add a small splash of milk to loosen it up.

Frosted banana cupcakes with a garnish of a fresh banana slice.

Make Ahead and Storage Tips

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. If you’re serving them the same day, they can sit out at room temperature for a few hours.

To freeze, wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. The frosting can be frozen separately if needed. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Make-Ahead the cupcakes and frosting up to 2 days in advance and store separately in the refrigerator. For best results, make the batter fresh, as it doesn’t hold well once mixed.

Recipe FAQ

Can I use frozen bananas?

Yes! Thaw them completely, drain off excess liquid, then mash and use as directed. Frozen bananas work great and are often extra sweet.

Why are my cupcakes dense?

This usually happens from overmixing or adding too much flour. Measure carefully and mix just until combined.

Why did my cupcakes sink in the middle?

This can happen for a few reasons. They may not have baked long enough, the oven temperature could have been too high, causing them to rise too quickly, or the baking soda might be old or expired.