Peanut Butter Banana Cupcakes So Easy

Oh, you guys. I’m so incredibly excited to share this recipe with you today. It’s one of those recipes that feels like a warm hug on a chilly day, or a burst of sunshine on a gloomy afternoon. We’re talking about Peanut Butter Banana Cupcakes, and let me tell you, they are an absolute game-changer. I remember the first time I perfected this recipe – it was for a friend’s birthday, and I was a little nervous because I wanted them to be just *perfect*. They were! And they disappeared faster than you can say “more, please!” It’s funny, because sometimes I’ll find myself craving something sweet late at night, and instead of reaching for a whole cake, I’ll whip up a batch of these. They’re just the right size, packed with incredible flavor, and honestly, they’re a lifesaver on busy weekends when you want something special without all the fuss. They really are my go-to, and I have a feeling they’ll become yours too!

What is peanut butter banana cupcake?

So, what exactly are these magical little treats? Think of them as the perfect marriage between two of the most comforting flavors out there: creamy peanut butter and sweet, ripe bananas. It’s essentially a moist, tender cupcake base infused with the deliciousness of both these stars, all topped off with a dreamy peanut butter frosting. It’s not overly sweet, but it’s definitely decadent. The bananas lend an incredible moisture and natural sweetness to the cake itself, while the peanut butter brings that signature nutty, slightly salty depth that just makes everything sing. It’s the kind of dessert that feels both familiar and a little bit special, like a favorite childhood memory baked into a perfect bite. It’s a simple concept, really, but the combination is just pure bliss.

Why you

There are so many reasons why I keep coming back to this Peanut Butter Banana Cupcakes recipe, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. The subtle sweetness of the banana pairs so beautifully with the rich, savory notes of the peanut butter. It’s a flavor combination that’s both classic and exciting, and it never gets old. What I love most about this recipe, though, is how surprisingly simple it is. Even if you’re not a seasoned baker, you can whip these up with confidence. Most of the ingredients are probably already in your pantry or fridge! Plus, they’re incredibly cost-effective. Bananas are usually super affordable, and peanut butter is a pantry staple for so many of us. This recipe is perfect when you’re craving something that feels like a real treat but you don’t want to break the bank. And oh, the versatility! You can easily adapt these for different occasions, and I’ll get into that more later. Honestly, they’re just an all-around winner for flavor, ease, and pure baking joy.

How to Make Peanut Butter Banana Cupcakes

Quick Overview

Making these Peanut Butter Banana Cupcakes is a breeze, I promise! You’ll basically mash your ripe bananas, whisk together your dry ingredients, cream your butter and sugar, add the wet ingredients (including that banana magic!), and then gently fold in your flour. The filling is super simple to whip up while the cupcakes bake, and then it’s just a matter of cooling and frosting. It’s a straightforward process that yields incredibly rewarding results. Seriously, the smell that fills your kitchen as these bake is just divine!

Ingredients

For the
You’ll need about 3 ripe bananas, mashed really well – the riper, the better for sweetness and moisture! I always look for bananas with plenty of brown spots. You’ll also need 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. For the wet ingredients, grab 1/2 cup (1 stick) of unsalted butter, softened to room temperature (this is key for creaming!), 1 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 cup of buttermilk. If you don’t have buttermilk, just add 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk and let it sit for 5 minutes – it works like a charm!

For the Filling:
This is where that extra peanut butter goodness comes in! You’ll need 1/2 cup of creamy peanut butter (I prefer natural, but any kind works!), 1/4 cup of packed light brown sugar, and 1/4 cup of your mashed bananas. That’s it! So simple, right? Just mix these together until they’re well combined. This filling is what makes the center of the cupcake extra special.

For the Glaze:
For the irresistible frosting, you’ll need 1 cup (2 sticks) of unsalted butter, softened. Then, 3 cups of powdered sugar, sifted to avoid lumps. Next, 1/2 cup of creamy peanut butter, 1/4 cup of milk (you can use regular or almond milk for a slightly different creaminess), and 1 teaspoon of vanilla extract. If you like a thinner glaze, just add a tiny bit more milk, a teaspoon at a time. For a thicker one, add a bit more powdered sugar.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners. If you don’t have liners, just grease and flour each cup really well. I always give the tins a little extra spray or butter just to be safe. This step is crucial for preventing sticking, and nobody wants a cupcake stuck to the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Give it a good whisk until everything is evenly distributed. This ensures that your leavening agents are spread out, which will help your cupcakes rise evenly and beautifully. Don’t skip this step – it really makes a difference!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract. The mixture might look a little curdled at this point because of the banana, and that’s totally fine! Just keep going.

Step 4: Combine

Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to tough cupcakes. A few streaks of flour are okay; you can gently fold them in with a spatula.

Step 5: Prepare Filling

While the oven is heating, or while the batter is resting briefly, mix together the 1/2 cup peanut butter, brown sugar, and the 1/4 cup mashed banana for the filling. Stir until it’s well combined and has a thick, paste-like consistency. This filling is going to be our surprise inside!

Step 6: Layer & Swirl

This is the fun part! Spoon about two tablespoons of batter into each prepared muffin cup. Then, add about a teaspoon of the peanut butter banana filling into the center of each. Top with another tablespoon or so of batter, making sure to cover the filling. You can gently swirl the filling into the batter with a toothpick or skewer for a marbled effect, but it’s not strictly necessary. Just getting that dollop of filling in there is the main goal!

Step 7: Bake

Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Ovens can be a bit quirky, so start checking around the 18-minute mark. You don’t want to overbake these, or they’ll lose that wonderful moistness from the banana!

Step 8: Cool & Glaze

Once baked, let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Trying to frost warm cupcakes is a recipe for disaster – the frosting will just melt right off! While they’re cooling, whip up your glaze. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk, until smooth. Beat in the peanut butter and vanilla extract until light and fluffy. Once the cupcakes are totally cool, pipe or spread the frosting on top. I love using a piping bag with a star tip for that classic bakery look!

Step 9: Slice & Serve

And there you have it! Your beautiful, delicious Peanut Butter Banana Cupcakes are ready to be devoured. They’re best served at room temperature. You can slice them in half to admire that lovely peanut butter banana filling, or just dive right in with a fork or your hands. They look gorgeous on a platter, or even just stacked on a plate. Enjoy!

What to Serve It With

These Peanut Butter Banana Cupcakes are pretty much a stand-alone star, but they can also be elevated with the right pairings. For a truly delightful breakfast or a mid-morning pick-me-up, I love serving them with a strong cup of coffee or a glass of cold milk. The coffee’s bitterness cuts through the sweetness perfectly, and milk just brings out that comforting, nostalgic vibe. For a lovely brunch spread, I’ll arrange them on a tiered stand alongside some fresh fruit salad and maybe some yogurt parfaits. They add a touch of indulgence without being too heavy. As a dessert, they’re fantastic on their own, but you could also serve them with a small scoop of vanilla or chocolate ice cream for an extra special treat. And for those cozy snack moments, when you just need a little something sweet and satisfying, they are perfect with a warm mug of tea or even a glass of sparkling cider. My kids, of course, just love them as is, usually after school with a big glass of chocolate milk – that’s a tradition in our house!

Top Tips for Perfecting Your Peanut Butter Banana Cupcakes

I’ve made these Peanut Butter Banana Cupcakes more times than I can count, and over the years, I’ve picked up a few tricks that I think really help elevate them. First, about the bananas: make sure they are *really* ripe. I’m talking brown spots all over! This gives you the best flavor and moisture. When you mash them, get them as smooth as possible; nobody likes a banana chunk in their cupcake! For mixing, remember my golden rule: don’t overmix. Seriously, it’s the most common mistake people make with cupcakes. Mix the wet and dry ingredients until *just* combined. A few little lumps in the batter are okay. For the filling, I sometimes like to add a tiny pinch of cinnamon to the peanut butter mixture – it adds a subtle warmth that’s lovely. If you’re feeling adventurous with the swirl, use a toothpick and make a figure-eight motion through the batter and filling. It creates a pretty marbled effect. When it comes to baking, trust your oven but also trust your senses. If your cupcakes look golden brown and a toothpick comes out clean, they’re done. Don’t be afraid to experiment with your glaze consistency. If you want it thinner for drizzling, add a splash more milk. If you prefer it thicker for piping, add a bit more powdered sugar. I once tried using almond butter instead of peanut butter, and while it was good, it was definitely a different flavor profile, so stick with peanut butter for that classic taste! And lastly, I’ve learned that letting the cupcakes cool *completely* before frosting is non-negotiable. Patience is a virtue, especially in baking!

Storing and Reheating Tips

Storing these delicious Peanut Butter Banana Cupcakes is pretty straightforward, and they’ll stay lovely for a few days if you keep them properly. At room temperature, they’ll be good for about 2-3 days, especially if they aren’t frosted with a buttercream that has a lot of dairy in it. Keep them in an airtight container to prevent them from drying out. If you’ve frosted them with a more traditional buttercream, or if you live in a warm climate, it’s best to store them in the refrigerator. They’ll last about 4-5 days in the fridge, but make sure to bring them back to room temperature before serving for the best texture and flavor. If you want to keep them for longer, freezing is an option! You can freeze unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. For frosted cupcakes, freeze them uncovered for about an hour until the frosting is firm, then wrap them tightly in plastic wrap and place them in a freezer bag. To thaw, let them sit at room temperature for a few hours. The glaze is best applied just before serving, especially if you’re refrigerating or freezing them, as moisture can sometimes affect the frosting’s texture over time.

Frequently Asked Questions

Final Thoughts

I truly hope you give these Peanut Butter Banana Cupcakes a try. They’re more than just a dessert; they’re a little bit of comfort, a little bit of joy, and a whole lot of deliciousness all rolled into one. They’re perfect for those moments when you want to treat yourself or someone special without a lot of fuss. The combination of peanut butter and banana is just so classic and satisfying, and the texture of these cupcakes is wonderfully tender and moist. If you love this recipe, you might also enjoy my famous peanut butter cookies or my moist banana bread muffins. They all have that cozy, homemade goodness that I adore. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking, everyone!

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Peanut Butter Banana Cupcakes

These Peanut Butter Banana Cupcakes are made with a moist banana cupcake base and topped with a creamy cream cheese peanut butter frosting. A perfect combination of flavors for any dessert lover!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 10 tbsp unsalted butter, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 1 large egg white
• 1 large egg
• 1.67 cups all purpose flour
• 1.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup mashed bananas the riper, the better
• 0.5 cup milk
• 2 tbsp water

Frosting Ingredients

• 8 ounces cream cheese, room temperature
• 0.25 cup salted butter, room temperature
• 0.5 cup creamy peanut butter
• 4.5 cups powdered sugar adjust as needed for consistency
• 1 small banana chip for garnish per cupcake

Instructions

 

Preparation Steps

• Preheat oven to 350°F and prepare a cupcake pan with cupcake liners.
• Beat butter and sugar in a bowl until light and fluffy, about 2-3 minutes.
• Add vanilla extract and mix until combined.
• Add egg white and egg one at a time, mixing well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt.
• In another bowl, combine mashed bananas, milk, and water.
• Add half of the dry ingredients to the butter mixture and mix until just combined.
• Add the banana-milk mixture and mix until well incorporated.
• Add remaining dry ingredients and mix until smooth.
• Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
• Cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.

Frosting Steps

• Beat cream cheese and butter together until smooth and creamy.
• Add peanut butter and mix until fully incorporated and smooth.
• Gradually add half of the powdered sugar and beat on low until mixed, then high for 1 minute.
• Add the rest of the powdered sugar and beat on high for another minute until fluffy.
• Transfer frosting to a piping bag fitted with a large round tip (e.g., Ateco 808), then frost cooled cupcakes.
• Top each cupcake with a banana chip and sprinkle crushed banana chips for garnish if desired.
• Store in an airtight container in the refrigerator. Best consumed within 2-3 days.

Notes

For a richer flavor, use very ripe bananas and high-quality creamy peanut butter. You can also use a peanut butter drizzle for extra flair.