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Peanut Butter Banana Cupcakes

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
  

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.