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Peanut Butter Banana Cupcakes

Moist and Fluffy Peanut Butter Banana Cupcakes You'll Love

Delightful Peanut Butter Banana Cupcakes that combine moist banana cake with creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free variant.
  • 1 teaspoon Baking Soda Always check expiration date for effectiveness.
  • 1 teaspoon Baking Powder Always check expiration date for effectiveness.
  • 1 pinch Salt A small amount enhances sweetness; omit if needed for a low-sodium diet.
  • 1/2 cup Butter (softened) Use unsalted butter for better control over salt content.
  • 1/2 cup Light Brown Sugar Can substitute with coconut sugar for a healthier option.
  • 1/2 cup Granulated Sugar Substitute with a sugar alternative if necessary.
  • 2 pieces Ripe Bananas (mashed) Overripe bananas are ideal for best flavor.
  • 2 large Eggs No direct substitutes, but flaxseed can work for an egg-free option.
  • 1 teaspoon Vanilla Extract Leave out if not available but recommended for best taste.
  • 1/2 cup Buttermilk Can substitute with milk and a splash of vinegar or yogurt.
For the Frosting
  • 1/2 cup Peanut Butter (creamy) Use full-fat versions for consistency.
  • 4 oz Cream Cheese Low-fat alternatives can affect texture.
  • 2 cups Confectioners Sugar Can be replaced with powdered sugar alternatives for a lower-sugar option.
  • 1 splash Milk Use any type of milk or non-dairy alternatives.
For the Toppings
  • Chopped Peanuts Can substitute with walnuts or chocolate chips for variety.
  • Banana Chips Can substitute with walnuts or chocolate chips for variety.

Equipment

  • Oven
  • cupcake pan
  • mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients including flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Mix in the mashed bananas, followed by the eggs and vanilla extract until well combined.
  5. Gradually add the dry ingredients alternately with buttermilk, mixing until just combined.
  6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  7. Bake the cupcakes for 22-24 minutes, checking for doneness with a toothpick.
  8. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack.
  9. For the frosting, combine softened butter, peanut butter, and cream cheese, then mix in confectioners' sugar and milk.
  10. Frost the cooled cupcakes generously with the peanut butter frosting and optionally sprinkle with toppings.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These cupcakes can be customized with various toppings to suit your taste preferences.

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