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!
Serves:
Ingredients
For Cupcakes:
- ½cupunsalted butter,softened to room temperature
- ½cuplight sugar,or dark brown, packed
- ¾cupgranulated sugar
- 3large eggs,room temperature
- 1½cupsbanana,(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:
- 1¾cupsconfectioner’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
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Preheat the oven to 350 degrees F. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
Cupcakes:
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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.
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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.
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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.
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Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
Chocolate Frosting:
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Spoon the batter evenly into 18 cupcake liners. Fill the unused cups ⅓ full with water to prevent warping.
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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.
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Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
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With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
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Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
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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:
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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.
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Add the confectioners’ sugar and vanilla. Mix on medium until combined.
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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.
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Frost the cooled cupcakes with a knife or with a piping bag/tip. Decorate with banana slices and/or more chocolate chips if desired.
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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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