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Peanut Butter Banana Cupcakes Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
58 mins
Servings: 18 cupcakes
Calories: 374 kcal
Course: Dessert
Cuisine: North American

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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine.
  4. 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.
  5. 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
    Cup of Yum
  1. 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.
  2. 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. 
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Nutrition Information

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

% 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.