Introduction

These Peanut Butter Banana Cupcakes combine the natural sweetness of ripe bananas with rich, creamy peanut butter frosting for an irresistible treat. Perfect for a cozy afternoon snack or a casual gathering, they’re both moist and full of flavor.

A close-up image of four cupcakes arranged on a silver wire cooling rack over a white cloth, placed on a white marbled textured surface. Each cupcake has two layers: the base is a golden-brown cake in white paper liners with visible crumb texture, and the top is a thick swirl of light brown frosting with a smooth, creamy texture. Each frosting swirl is topped with a single banana chip, which is slightly golden with a crisp texture. The background is blurred with a dark brown color, and there is a glass of milk behind the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (187.5 grams)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup oil (80 ml) (vegetable or canola)
1/2 cup granulated sugar (100 grams)
1/4 cup brown sugar (50 grams)
2 large eggs (room temperature)
1 tsp vanilla extract
1/3 cup buttermilk (80 ml) (see notes for substitution)
3/4 cup mashed bananas (180 ml) (about 2-3 very ripe bananas)
2/3 cup unsalted butter (150 grams) (softened)
1/2 cup peanut butter (125 grams) (do not use natural or homemade)
2-3 cups powdered sugar (220 – 330 grams)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2-3 tbsp milk or cream (30-45 ml)

Instructions

Step 1: Preheat your oven to 350°F (180°C or 170°C fan-forced) and line a muffin pan with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Step 3: In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and lump-free. Then add the buttermilk and whisk again to combine.
Step 4: Gradually add the dry ingredients into the wet ingredients, stirring until just combined with no flour streaks remaining.
Step 5: Gently fold the mashed bananas into the batter; lumps from the bananas are expected.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
Step 7: Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Step 8: To make the peanut butter frosting, beat the softened butter with an electric mixer until smooth and creamy. Add the peanut butter and continue beating until well combined.
Step 9: Add 1 cup powdered sugar, salt, and vanilla extract to the butter mixture, beating on low speed to incorporate.
Step 10: Gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with tablespoons of milk or cream, until the frosting reaches your desired sweetness and consistency.
Step 11: Frost the cooled cupcakes with a knife or use a piping bag fitted with a star tip for a professional look.

Tips & Variations

Substitute buttermilk with regular milk mixed with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes before using.
For extra texture, fold in chopped peanuts or chocolate chips into the batter.
Use creamy peanut butter for a smoother frosting; avoid natural peanut butter as it can affect texture.
Try adding a pinch of nutmeg or allspice for a warmer spice flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving, or warm gently in the microwave for about 10 seconds. The frosting may firm up when chilled, so allow a few minutes to soften after removing from the fridge.

How to Serve

A close-up image of a single cupcake with three layers: the bottom layer is a light golden brown cupcake base with a soft, crumbly texture, partially wrapped in a slightly opened white paper liner; the middle layer is a large swirl of creamy, light tan frosting with a smooth and fluffy texture sitting on top of the cupcake; the top layer is a single dried banana chip placed upright in the frosting. In the blurry background, there is another cupcake with similar frosting and a glass of white milk. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, and make sure your baking powder is gluten-free as well.

Can I freeze the cupcakes?

Absolutely. Freeze unfrosted cupcakes in a sealed container or bag for up to 3 months. Thaw overnight in the fridge before frosting and serving.