Print

Peanut Butter Banana Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

Deliciously moist peanut butter banana cupcakes made with ripe bananas, spiced with cinnamon, and topped with a creamy peanut butter frosting. Perfectly balanced sweet and nutty flavors combined in a soft, fluffy cupcake that’s ideal for any occasion.

Ingredients

Scale

For the Banana Cupcakes

  • 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)
  • 3/4 cup mashed bananas (180 ml) (about 2–3 very ripe bananas)

For the Peanut Butter Frosting

  • 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

  1. Preheat the oven: Preheat your oven to 350°F (180°C or 170°C fan forced) and prepare a muffin pan by lining it with cupcake papers. This helps the cupcakes bake evenly and releases easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spice.
  3. Combine wet ingredients: In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together until smooth and no lumps remain. Then whisk in the buttermilk to add moisture and tang.
  4. Incorporate dry into wet: Gradually whisk the dry ingredient mixture into the wet mixture until the batter is smooth and without lumps.
  5. Add mashed bananas: Gently fold the mashed bananas into the batter using a spatula. Expect some lumps due to the bananas, which are perfect for texture and flavor.
  6. Fill cupcake liners: Spoon the batter into the prepared muffin tin liners, filling each about two-thirds to three-quarters full for optimal rise without overflowing.
  7. Bake the cupcakes: Bake in the preheated oven for 16 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when they are ready.
  8. Prepare the peanut butter frosting: Using an electric mixer, beat the softened butter until smooth and creamy. Add the peanut butter and continue beating to combine thoroughly.
  9. Add powdered sugar and flavorings: Add 1 cup of powdered sugar along with salt and vanilla extract. Beat on low speed to combine.
  10. Adjust sweetness and texture: Gradually add the remaining powdered sugar in half-cup increments, alternating with tablespoons of milk or cream until the frosting reaches your desired sweetness and spreadable consistency.
  11. Decorate the cupcakes: Spread or pipe the peanut butter frosting onto cooled cupcakes using a knife or a piping bag fitted with a star tip for a decorative finish.

Notes

  • You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes.
  • Use very ripe bananas for best flavor and sweetness.
  • Do not use natural or homemade peanut butter for frosting as it may be too oily.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: banana cupcakes, peanut butter frosting, homemade cupcakes, easy dessert, banana recipe

Find it online: https://nataliereeve.com/peanut-butter-banana-cupcakes-recipe/