Peanut Butter Banana Cupcakes

These Peanut Butter Banana Cupcakes are a match made in heaven! I don’t know about you, but banana and peanut butter is one of all-time my favourite combos. So of course, I had to make it into a cupcake! These cupcakes are super moist and full of flavour thanks to extra sweet, ripe bananas. The peanut butter buttercream is so light and fluffy you’ll want to eat it with a spoon. 

What you will need to make Banana Peanut Butter Cupcakes 

Ripe Bananas – The riper your bananas the better, as they get sweeter and softer which is perfect for these cupcakes! I like to store really ripe bananas in the freezer so whenever a banana bread or cupcake craving hits, they are ready to go. You will need about 3-4 bananas for this recipe.

Buttermilk – Buttermilk adds moisture and makes these cupcakes super light and fluffy. If you don’t have any on hand, you can make your own. Measure one cup of milk and remove one tablespoon. Add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes. It will thicken a bit, don’t worry if it looks curdled. 

Peanut Butter – Creamy peanut butter is best! I would not recommend using natural peanut butter as the oil will make your buttercream…well, oily!

How to make Peanut Butter Banana Cupcakes 

Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy.

Next, add the eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.

In a medium bowl, whisk together the flour, baking soda and salt. 

Add the dry ingredients to the wet, alternating with the buttermilk.

Lastly, add in the mashed bananas and mix until everything is combined. 

Scoop batter into cupcake tins filling about 2/3 of the way full. I like using a cookie scoop like this. 

Bake at 350 degrees F for about 18-20 minutes. Cupcakes are done when the tops spring back when lightly touched or a toothpick comes out clean. 

Let cupcakes cool on a wire rack.

How to make Peanut Butter Buttercream

Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and peanut butter together until fluffy. About 3 minutes. 

With the mixer on low, slowly add the powdered sugar one cup at a time. Then, add in the heavy whipping cream and vanilla extract. 

Whip on high speed for 3-5 minutes until light and fluffy. 

Assembly

Once your cupcakes are fully cooled, frost them however you choose! I used an Ateco 849 piping tip for these and topped them with sprinkles and banana chips.

Can these be made gluten-free?

Yes, to make these cupcakes gluten-free, just replace the all-purpose flour with a 1 to 1 gluten-free baking flour that has xanthan gum. I like using Bob’s Red Mill. I found that the gluten-free version of these cupcakes took a little longer to bake – about 22 minutes. Just keep an eye on them!

Other Banana recipes to try:

Super Moist Chocolate Chip Banana Bread

Salted Caramel Banana Toffee Cake

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Peanut Butter Banana Cupcakes. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Peanut Butter Banana Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Bake time

20

minutes

Super moist banana cupcakes topped with a light and fluffy peanut butter buttercream!

Ingredients

• Banana Cupcakes

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 eggs, room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup mashed banana

• 1/2 cup buttermilk, room temperature

• Peanut Butter Buttercream

• 3/4 cup unsalted butter, room temperature

• 1/4 cup creamy peanut butter

• 3 cups powdered sugar

• 2 tablespoons heavy whipping cream

• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees F. Prepare cupcake tins with cupcake liners.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy.
• Next, add the eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
• In a medium bowl, whisk together the flour, baking soda and salt.
• Add the dry ingredients to the wet, alternating with the buttermilk.
• Lastly, add in the mashed bananas and mix until everything is combined.
• Scoop batter into cupcake tins filling about 2/3 of the way full. I like using a cookie scoop like this.
• Bake for about 18-20 minutes. Cupcakes are done when the tops spring back when lightly touched or a toothpick comes out clean.
• Let cupcakes cool on a wire rack.
• For the Buttercream
• Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and peanut butter together until fluffy. About 3 minutes.
• With the mixer on low, slowly add the powdered sugar one cup at a time. Then add in the heavy whipping cream and vanilla extract.
• Whip on high speed for 3-5 minutes until light and fluffy.
• Once your cupcakes are fully cooled, frost and decorate them however you choose!

Recipe Video

Notes

• These cupcakes can be made gluten-free. See the full details in the post above.

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