Get the Recipe: Banana Cupcakes with Peanut Butter Frosting
Banana cupcakes with peanut butter frosting are a match made in dessert heaven!
Ingredients
Cupcakes
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (66 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (350 g) mashed over ripe bananas, 3 small bananas
- ½ cup (120 ml) buttermilk, room temperature
Frosting
- 1 cup (225 g) creamy no-stir peanut butter
- ½ cup (113 g) unsalted butter, room temperature
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 Tablespoons milk
- Optional garnish either fresh banana slices or dried banana chips
Instructions
- Preheat oven to 350℉. Line a standard muffin tin with paper liners. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside
- In the bowl of a stand mixer, beat butter, sugar and brown sugar on medium-high speed until light and creamy, about 2 minutes. Add eggs and vanilla, then mix until combined. Mix in the mashed bananas (it’s okay if the batter looks slightly curdled here).
- Alternate adding the flour mixture and buttermilk to the batter. Begin and end with the flour mixture. Use a rubber spatula to scrape down the bottom and sides of the bowl as needed.
- Scoop batter into prepared muffin tin filling each cup about three-quarters full. Bake at 350℉ for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, use an electric mixer to beat peanut butter and butter until smooth. Add confectioners’ sugar and mix until well combined. Add vanilla and 2 Tablespoons milk, then mix until incorporated. For a thinner frosting, add more milk, 1 Tablespoon at a time, until desired consistency is reached.
- Transfer frosting to a piping bag fitted with the desired tip. Frost cooled cupcakes and serve. If the cupcakes are being eaten immediately, garnish with a slice of banana. If they are being eaten within a few hours, garnish with dried banana chips.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container.
Serving: 1cupcake, Calories: 353kcal, Carbohydrates: 43g, Protein: 6g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 46mg, Sodium: 205mg, Potassium: 202mg, Fiber: 2g, Sugar: 29g, Vitamin A: 367IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg