Peanut Butter Banana Cupcakes Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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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
Description
This recipe starts by beating egg whites to soft peaks and mixing mashed bananas, egg yolks, melted butter, sugar, peanut butter, milk, sour cream, and vanilla for a rich base. Dry ingredients like flour, baking powder, baking soda, and salt are whisked and folded in, then combined carefully with the whipped egg whites and peanuts to maintain a light, airy batter. Baking at 350°F for 11-13 minutes yields moist cupcakes with a tender crumb.
The frosting uses salted butter, powdered sugar, vanilla, and milk to achieve a creamy spreadable consistency. Decorating with additional crushed peanuts, banana chips, and dollops of peanut butter introduces crunchy and sweet notes contrasting with the soft cupcake. The cupcakes can be served as a snack or dessert, pairing banana and peanut flavors harmoniously.
Frosting can be prepared ahead and stored refrigerated or frozen; it should be brought to room temperature and thinned with milk before spreading. Careful mixing and baking times preserve moisture without overbaking. These cupcakes provide a flavor blend of fruit and nut that suits varied occasions.
Ingredients
Banana Cupcakes
- 2 large egg separated
- 2 medium banana mashed, ripe
- ½ cup butter cooled to room temperature, melted
- ½ cup granulated sugar
- ½ cup peanut butter smooth
- ½ cup milk whole
- 3 tablespoons sour cream
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup peanut chopped
Frosting and Decorating
- 1 cup butter at room temperature, salted
- 4 cups powdered sugar
- 1 ½ teaspoons vanilla
- 1-2 tablespoons milk or cream, whole
- banana chip to decorate, chopped peanuts
- peanut
- peanut butter
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 in advance and kept refrigerated for up to a week or frozen for two months.
- Before using refrigerated or frozen frosting, bring it to room temperature and add a little milk to soften as needed for spreading.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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