Peanut Butter Banana Cupcakes
Indulge in the ultimate flavor combination with these irresistible Peanut Butter Banana Cupcakes! Perfectly moist and naturally sweetened with overripe bananas, the cupcakes are elevated by a creamy peanut butter frosting that’s rich, velvety, and utterly satisfying. This easy-to-follow recipe combines pantry staples like all-purpose flour and baking soda with the nostalgic pairing of bananas and peanut butter for a treat that’s both comforting and sophisticated. Ready in just 40 minutes, these cupcakes are the ideal dessert for birthdays, potlucks, or anytime you’re craving a sweet twist on classic flavors. Finish them off with optional banana slices or a drizzle of melted chocolate for a decorative touch that’s sure to impress! Perfect for peanut butter lovers, these handheld delights are a must-try for any dessert enthusiast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 medium Overripe bananas (mashed)
- 0.5 cups Creamy peanut butter
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups Milk
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Creamy peanut butter (for frosting)
- 1.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.125 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix together the mashed bananas, peanut butter (0.5 cups), vegetable oil, vanilla extract, and eggs until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter and peanut butter (0.75 cups) in a large bowl until creamy and smooth.
Gradually add the powdered sugar, 0.5 cups at a time, beating well after each addition.
Add the heavy cream and a pinch of salt, then beat until the frosting reaches your desired consistency.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Optional: Garnish with banana slices or a drizzle of melted chocolate for a decorative touch.
Serve and enjoy your delicious Peanut Butter Banana Cupcakes!
Nutrition Facts
Calories |
5536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.2 g | 413% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 602.4 g | 219% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 390.2 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 459 mg | 35% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3271 mg | 70% | |
*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.
