Peanut Butter Banana Cupcakes
These Peanut Butter Banana Cupcakes have a moist, fluffy banana cupcake on bottom and a lovely cream cheese peanut butter frosting on top! Such a perfect flavor combo!
Well, I hope you had a lovely Halloween! Ours was pretty low key. We went trick-or-treating with some friends and their kids. They were Fred and Wilma Flintstone, which at the age of 2 1/2 was adorbs.
After the candy gathering, we went back to the house to hand out candy. It’s always my goal to get rid of it all and I never succeed. I’m basically begging kids to take handfuls of candy by the later part of the night. If they don’t take it, I eat it. In fact, I was eating it while handing it out.
Of course Jessie was sitting at my feet and dying for a bite of candy. Naturally I couldn’t give her any since she can’t have chocolate, which totally works in my favor. I’m pretty sure she just thought I was greedy though. Then she got confused when kids came to the door and I handed them the bowl full of candy to take from. I’m pretty sure that every time I closed the door after handing out candy, she stood on the other side looking at me like I’d just betrayed her by giving candy to people I don’t even know and not even being willing to give her one candy bar. Poor thing. 😉
Of course her attitude was similar when I was making these cupcakes. Peanut butter is basically her favorite food group and any time I take it out of the pantry, she comes running. She was lucky enough to get to lick the bottom of the peanut butter jar clean this time though. 🙂
These cupcakes are so nice and easy to make. They start by creaming the butter and sugar – the most important of the steps. This adds air to the batter, so be sure you fully cream the butter and sugar. You’ll actually notice the color and texture of the butter change and become thick, light and full.
Next are the eggs and the final steps are to alternate adding the dry ingredients with the wet ingredients, which includes the mashed banana. Riper bananas are going to give a stronger banana flavor, but I’ve used less ripe bananas before and they are still delicious!
The peanut butter frosting on top has a cream cheese base and is my favorite way to make a peanut butter frosting. It pairs perfecting with the banana cupcake, since I always love a cream cheese frosting with a banana cake. The final cupcake is pure heaven for any peanut butter and banana fan!
Peanut Butter Banana Cupcakes
Yield: 12-14 cupcakes
Moist, fluffy banana cupcakes topped with a cream cheese peanut butter frosting!
10 tbsp (140g) unsalted butter, room temperature
1 cup sugar (207g)
1 tsp vanilla extract
1 large egg white
1 large egg
1 2/3 cups (217g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) mashed bananas (the riper, the better)
1/2 cup (120ml) milk
2 tbsp (30ml) water
PEANUT BUTTER CREAM CHEESE FROSTING
8 ounces (226g) cream cheese, room temperature
1/4 cup (56g) salted butter, room temperature
1/2 cup (140g) creamy peanut butter
4-5 cups (460g-575g) powdered sugar
TO MAKE THE CUPCAKES:
1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and mix until combined.
4. Add egg white and egg in two batches, mixing until combined after each.
5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk and banana mixture and mix until well combined.
8. Add remaining dry ingredients and mix until well combined.
9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
TO MAKE THE FROSTING:
1. Beat the cream cheese and butter together until smooth.
2. Add the peanut butter and mix until smooth.
3. Add half of the powdered sugar and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
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