How To Make Banana Cupcake with Peanut Butter Frosting
Indulge yourself with a treat or two of this loaded banana cupcake, topped with a decadent white chocolate and peanut butter frosting!
Preheat the oven to 350 degrees F. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed for about 2 to 3 minutes until creamed.
With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating at low speed for about 1 minute.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.
Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
Spoon the batter evenly into 18 cupcake liners. Fill the unused cups ⅓ full with water to prevent warping.
Bake each batch for 17 to 19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
Once all added, beat on high speed for at least 2 minutes until creamy and combined. Add a pinch of salt if the frosting is too sweet.
Peanut Butter Frosting:
With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed for about 3 minutes until creamy and completely smooth.
Add the confectioners’ sugar and vanilla. Mix on medium until combined.
Add the cream and mix on high for at least 2 minutes until creamy. Add a pinch of salt if the frosting is too sweet.
Frost the cooled cupcakes with a knife or with a piping bag/tip. Decorate with banana slices and/or more chocolate chips if desired.
Serve and enjoy!
Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.
- Calories: 443.90kcal
- Fat: 23.95g
- Saturated Fat: 12.31g
- Trans Fat: 0.53g
- Monounsaturated Fat: 7.90g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 55.31g
- Fiber: 2.45g
- Sugar: 39.48g
- Protein: 6.16g
- Cholesterol: 70.88mg
- Sodium: 281.58mg
- Calcium: 33.19mg
- Potassium: 226.28mg
- Iron: 1.53mg
- Vitamin A: 139.83µg
- Vitamin C: 1.73mg
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