Banana Cupcake with Peanut Butter Frosting Recipe

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Glenda Published: February 28, 2021 Modified: June 1, 2021

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!

Preparation: 30 minutes
Cooking: 18 minutes
Refrigerate Time: 3 hours
Total: 3 hours 48 minutes

Serves:

Ingredients

For Cupcakes:

  • ½cupunsalted butter,softened to room temperature
  • ½cuplight sugar,or dark brown, packed
  • ¾cupgranulated sugar
  • 3large eggs,room temperature
  • cupsbanana,(about 3 large very ripe bananas), mashed
  • 2tsppure vanilla extract
  • 2cupsall purpose flour,spooned and leveled
  • 1tspbaking soda
  • ½tspground cinnamon
  • 1tspsalt
  • ½cupbuttermilk
  • 1cupsemi sweet chocolate chips,mini or regular

For Milk Chocolate Frosting:

  • cupsconfectioner’s sugar
  • ¼cupunsweetened cocoa powder
  • ½cupunsalted butter,softened to room temperature
  • 2tbspheavy cream,or half and half
  • 1tsppure vanilla extract
  • salt,to taste

For Peanut Butter Frosting:

  • ¾cupcreamy peanut butter
  • 4tbspunsalted butter,softened to room temperature
  • ¾cupconfectioner’s sugar
  • 1tsppure vanilla extract
  • 3tbspheavy cream,or half and half

Instructions

  1. Preheat the oven to 350 degrees F. Line two 12-count muffin pans with 18 cupcake liners. Set aside.

Cupcakes:

  1. 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.

  2. 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.

  3. 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.

  4. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.

Chocolate Frosting:

  1. Spoon the batter evenly into 18 cupcake liners. Fill the unused cups ⅓ full with water to prevent warping.

  2. 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.

  3. Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.

  4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.

  5. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.

  6. 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:

  1. 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.

  2. Add the confectioners’ sugar and vanilla. Mix on medium until combined.

  3. 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.

  4. Frost the cooled cupcakes with a knife or with a piping bag/tip. Decorate with banana slices and/or more chocolate chips if desired.

  5. Serve and enjoy!

Recipe Notes

Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.

Nutrition

  • 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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