Banana Cupcakes W Peanut Butter Frosting
Indulge in the irresistible combination of sweet bananas and creamy peanut butter with these Banana Cupcakes with Peanut Butter Frosting! Perfectly moist and bursting with ripe banana flavor, these homemade cupcakes are elevated by a luscious, velvety peanut butter frosting that's both rich and delightfully smooth. The batter comes together effortlessly with pantry staples like buttermilk, vanilla extract, and two types of sugar for added depth, while a hint of salted peanuts on top provides the perfect crunchy garnish. Ideal for any occasion, this recipe is quick and easy, with just 20 minutes of prep time and a total yield of 12 cupcakes. Whether you're hosting a party or looking for a sweet afternoon treat, these banana cupcakes are a must-try dessert that will leave everyone craving more!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 150 grams granulated sugar
- 50 grams light brown sugar
- 115 grams unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters buttermilk
- 180 grams creamy peanut butter
- 240 grams powdered sugar
- 60 milliliters heavy cream
- 50 grams salted peanuts (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, mash the ripe bananas until smooth. Set aside.
In another large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Slowly mix in the mashed bananas until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Divide the batter evenly among the lined cupcake tins, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the creamy peanut butter and powdered sugar together in a large bowl until smooth.
Add the heavy cream, one tablespoon at a time, and beat until the frosting reaches your desired consistency.
Once the cupcakes are completely cool, pipe or spread the peanut butter frosting onto the cupcakes.
Garnish the cupcakes with salted peanuts, if desired.
Serve and enjoy your Banana Cupcakes with Peanut Butter Frosting!
Nutrition Facts
Calories |
5384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 738.6 g | 269% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 509.7 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 451 mg | 35% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3544 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
