Peanut Butter Banana Cupcakes
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Peanut butter frosting. Banana cupcakes. Easy to make and super moist. It’s like banana bread but better!
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I’m sure when you buy a bunch of bananas and they start to get super ripe, your brain goes to banana bread. And hey, there’s nothing wrong with that. I love banana bread. Like Flour Bakery’s Famous Banana Bread.
But then there are some bananas that get reserved for something better. Banana cupcakes. Wait, banana cupcakes with peanut butter frosting. Because bananas are just better with peanut butter don’t you agree? I think so too.
Ingredients needed
Dry Ingredients: You are going to simply whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt.
Wet Ingredients: In a second mixing bowl whisk together melted butter, sugar, eggs, vanilla, sour cream, and mashed ripe bananas
Frosting: This peanut butter frosting comes together quickly in your stand mixer and combines softened butter, powdered sugar, heavy cream, peanut butter, and vanilla.
Use Ripe Bananas!
The key to making these banana cupcakes delicious and full of banana flavor is to make sure your bananas are very ripe. They should be very dark – black in color and speckled.
The darker the bananas have gotten the more flavor they will have. I like to freeze my bananas when they get to this point if I haven’t had time to bake with them quite yet. Then I let them thaw and use them in this recipe!
How To Make These Banana Cupcakes- Step By Step
Step 1: Line your cupcake pan with cupcake liners. I love these greaseproof liners!
Step 2: Whisk your dry ingredients together and set aside.
Step 3 and 4: In a second mixing bowl, whisk together the sugar and melted butter.
Step 5: Whisk in your eggs, one at a time.
Step 6: Add your vanilla extract.
Step 7 and 8: Mash the bananas and add to the wet ingredients.
Step 9-11: Alternate the flour mixture and sour cream, starting and ending with the flour mixture. Be sure to mix just until the flour is incorporated.
Step 12: Using an ice-cream scoop, fill the cupcake liners about 3/4 full and bake!
Tips For Making These Banana Cupcakes:
- Use ripe bananas. All those black specks means a ripe banana and that’s the type of banana you want to use! These have more flavor and will make a moist cupcakes.
- Measure your flour properly. Read this post on how to measure your flour. Too much flour = a dense cupcake. So measure correctly and end up with a light, fluffy cupcake!
- Room temperature eggs. Make sure your eggs are room temperature before you begin. To bring them to room temperature quickly, place the eggs in a bowl with warm water for 10 minutes.
- Don’t overfill your cupcakes! Fill the cupcakes 2/3 to 3/4 full. Overfilled cupcakes can result in your cupcakes sinking in the middle.
How To Make The Peanut Butter Frosting:
This frosting starts with the best buttercream icing you will ever find. Seriously, hands down. For a step by step tutorial on how to make this buttercream, read this Ultimate Guide To Making The Best Buttercream Icing.
To frost these banana cupcakes, I liked to use a large closed star tip
. If you want to learn more on piping cupcakes, then be sure to read this buttercream piping 101 post..
And of course I topped these with a banana chip and salted crushed peanuts!
Banana Cupcake FAQ’s
You absolutely can. I would recommend using full-fat plain greek yogurt.
If they are unfrosted, I would store them covered overnight and then frost the next day. If frosted, I would store covered, in the fridge for up to 4 days.
You can freeze these cupcakes for up to 3 months, frosted or unfrosted. You can read more here about my How To Store And Freeze Cupcakes.
More Recipes To Try
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Banana cupcakes with peanut butter frosting
Ingredients
For the banana cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp. salt
- 1 Tbs cinnamon
- 1 cup sugar
- 8 tablespoons 4 ounces unsalted butter melted and slightly cooled
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup sourcream
- 2-3 ripe medium bananas mashed about 1 cup
For the peanut butter frosting
- 1 1/4 cups unsalted butter, softened (2 1/2 sticks, 20 Tbs.)
- 2 1/2 cups powdered sugar sifted
- 2 Tbs. heavy cream
- 2 tsp. vanilla extract
- 1 cup peanut butter
Instructions
For the cupcakes
- Preheat an oven to 350°F. Line two standard 12-cup muffin pan with paper liners.
- In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl with a whisk together the melted butter and sugar.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and bananas.
- Add the flour mixture in 3 additions, alternating with the sourcream in 2 additions, mixing until just combined; scrape down the sides of the bowl as needed. Whisk until no traces of flour remain, about 30 seconds; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. 18-20 minutes until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
For the buttercream
- Combine the butter and confectioners sugar in the bowl of your stand mixer. Mix on low speed at first, then increase the speed until combined. Add in your heavy cream and vanilla extract, and mix on medium to high speed until incorporated. Add in the peanut butter then mix for 8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Notes
- Use ripe bananas. All those black specks means a ripe banana and that’s the type of banana you want to use! These have more flavor and will make a moist cupcakes.
- Measure your flour properly. Read this post on how to measure your flour. Too much flour = a dense cupcake. So measure correctly and end up with a light, fluffy cupcake!
- Make sure your eggs are room temperature before you begin. To bring them to room temperature quickly, place the eggs in a bowl with warm water for 10 minutes.
- Don’t overfill your cupcakes! Fill the cupcakes 2/3 to 3/4 full. Overfilled cupcakes can result in your cupcakes sinking in the middle.
Hi, what plug in do you use for the recipe card?
It looks great!…and the cupcakes too 😁
http://www.citruslove.com
Hi Christiane! Thank you for the compliment on the cupcakes 🙂 And I use WP Recipe maker (the pro version). It definitely is a great plugin – highly recommend!