Peanut Butter Banana Cupcakes Recipe
User Reviews
5.0
81 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
58 mins
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Servings
18 cupcakes
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Calories
374 kcal
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Course
Dessert
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Cuisine
North American
Peanut Butter Banana Cupcakes Recipe
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These peanut butter banana cupcakes are studded with crunchy peanuts and topped with a rich buttercream frosting. They're simple to make, perfect for peanut butter lovers, and they're ready in just under an hour!
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Ingredients
Banana Cupcakes
- 2 2 large eggs separated
- 2 2 medium ripe bananas mashed
- ½ ½ cup melted butter cooled to room temperature
- ½ ½ cup granulated sugar
- ½ ½ cup smooth peanut butter
- ½ ½ cup whole milk
- 3 3 tablespoons sour cream
- 2 2 teaspoons vanilla
- 2 2 cups all-purpose flour
- 2 2 teaspoons baking powder
- 1 1 teaspoon baking soda
- ¼ ¼ teaspoon salt
- ⅓ ⅓ cup chopped peanuts
Frosting and Decorating
- 1 1 cup salted butter at room temperature
- 4 4 cups powdered sugar
- 1 ½ 1 ½ teaspoons vanilla
- 1-2 1-2 tablespoons whole milk or cream
- Banana chips, chopped peanuts, and peanut butter to decorate
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Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 cupcake pans with 18 cupcake liners. Add the egg whites to a medium-sized mixing bowl and whisk using electric beaters until soft peaks form.
- Use a fork to mash the bananas in a large mixing bowl. Then, add the egg yolks, melted butter, sugar, peanut butter, milk, sour cream, and vanilla and use electric beaters to cream everything together.
- Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and beat on medium until the batter starts to come together. Fold in the egg whites until just combined -don’t over-mix the batter. Lightly fold in the peanuts using a spatula.
- Spoon the batter into the cupcake liners, filling ⅔ full. Bake for about 11 - 13 minutes, or until a toothpick inserted into the center comes out clean. Don’t over-bake these as they will firm up as they cool. Let them cool completely on a wire rack before frosting.
Frosting and decorating
- Cream the butter on medium speed using electric beaters until light and fluffy. Add the powdered sugar and vanilla and beat until it comes together. Add the milk, a little at a time, until you reach the consistency that you like.
- Once the cupcakes are completely cool, spread or pipe the frosting on top. (See notes.) Decorate the tops of the cupcakes with some crushed peanuts, a banana chip, and a little drizzled peanut butter.
Notes
- The frosting can be made ahead of time and stored in the fridge, covered, for a week or freezer for 2 months. After refrigerating or freezing, allow to come to room temp and add a little more milk as needed to soften.
Nutrition Information
Show Details
Serving
1 cupcake
Calories
374kcal
(19%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
273mg
(11%)
Potassium
222mg
(6%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
267IU
(5%)
Vitamin C
2mg
(2%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1 cupcake | |
| Calories | 374kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 273mg | 11% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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