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Moist Peanut Butter Banana Cupcakes with Creamy Peanut Butter Frosting

A close-up of one perfectly frosted peanut butter banana cupcake with two others blurred in the background.
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Bake these moist peanut butter banana cupcakes for a simple, delicious treat. This recipe delivers fluffy texture and rich flavor, topped with a simple, creamy peanut butter frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup buttermilk
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup creamy peanut butter (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and 1/2 cup peanut butter until light and fluffy. This step is key for moist peanut butter banana cupcakes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix only until the batter is just combined.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the 1/4 cup softened butter and 1/2 cup peanut butter together until smooth. Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Once the cupcakes are completely cool, pipe or spread the creamy peanut butter frosting onto each cupcake.

Notes

  • Use very ripe bananas for the best flavor and moisture in your banana peanut butter cake.
  • For a gluten free peanut butter banana cupcakes version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • If you want a peanut butter swirl effect, reserve 2 tablespoons of the batter and swirl in 1 tablespoon of melted peanut butter before baking.

Nutrition

Find it online: https://blissbatter.com/peanut-butter-banana-cupcakes/