Banana cupcakes with peanut butter frosting
These banana cupcakes are super moist and easy to make! If you love banana bread you are going to love these. Top them off with a creamy peanut butter frosting
Servings: 12 cupcakes
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
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.
- 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.
Serving: 12cupcakes | Calories: 642kcal | Carbohydrates: 63g | Protein: 8g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 106mg | Sodium: 208mg | Potassium: 318mg | Fiber: 2g | Sugar: 46g | Vitamin A: 975IU | Vitamin C: 1.8mg | Calcium: 70mg | Iron: 1.4mg