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Banana Cupcakes with Peanut Butter Frosting

Banana bread cupcakes

Banana Cupcakes with Peanut Butter Cream Cheese Frosting, made from scratch! An easy recipe that’s simple and scrumptious!

There are few things I love more than a simple delicious cupcake, made from scratch! Even better is one that reminds me of my childhood days snacking on bananas slathered with peanut butter! The Banana Cupcake with Peanut Butter Cream Cheese Frosting is the latest cupcake concoction to come out of my kitchen. After one bite, you’ll quickly learn that it might be difficult to keep your cupcake consumption in check. These Banana Bread Cupcakes are awesome!

Banana bread cupcakes 5

As I was pondering the thought of a banana cupcake, I debated long and hard about the frosting choice. Options that came to mind consisted of things like – plain cream cheese frosting, maple cinnamon frosting, or peanut butter frosting. Eventually I decided a peanut butter cream cheese frosting, the one I use on my chocolate peanut butter cupcakes, would suit these banana cupcakes perfectly! While it is made from scratch, it comes together quick. All you need is a mixer!

Banana bread cupcakes 4

These cute little cupcakes remind me of banana bread, which I adore! I’m a sucker for all things banana bread whether it be muffins, bread, or cupcakes! The only possible way I could see changing up this recipe in the future might be to add chocolate chips since I am in serious l-o-v-e with this chocolate chip banana bread.

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I was able to get about 15 cupcakes from one batch. When you have a situation where you don’t fill a whole muffin tin, it’s best to put a bit of water in each empty muffin cup to ensure even baking. Be sure to let the cupcakes cool completely before frosting them, otherwise the frosting will start to melt on the cupcake.

If you’ve never decorated a cupcake before, I’d recommend starting with this simple 12 piece cupcake Decorating Set from Wilton. I bought this kit at Target years ago, and it’s all I use these days. It’s got everything you’d need to take your cupcakes up a notch. 

A match made in heaven, these Banana Bread Cupcakes paired with Peanut Butter Cream Cheese Frosting are sure to be a new favorite in your house. Enjoy!

Banana Cupcakes with Peanut Butter Frosting

Banana bread cupcakes 2

Prep Time: 10mn
Cook Time: 18mn
Total Time: 38mn

BANANA BREAD CUPCAKE INGREDIENTS

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 ripe bananas, cut into small pieces
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

PEANUT BUTTER CREAM CHEESE FROSTING INGREDIENTS

  • 10 ounces cream cheese (room temp)
  • 1 stick unsalted butter (1/2 cup – room temp)
  • 5 cups powdered sugar/confectioners sugar
  • 2/3 cup creamy peanut butter

DIRECTIONS

  1. Pre-heat your oven to 350 degrees and prepare a muffin tin by lining it with paper liners. With your mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time, and vanilla and mix to combine. 
  2. Add in sour cream and bananas and mix again, making sure to scrape down the sides of the bowl to ensure everything is getting mixed well.
  3. In a large bowl sift together flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet and mix until smooth.
  4. Fill each muffin cup about 3/4 of the way full. You should get about 15 cupcakes from one batch. 
  5. Bake for about 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack to cool completely.
  6. While the cupcakes cool, make the frosting. With your mixer, combine cream cheese and butter until light and fluffy. Add in powdered sugar, one cup at a time. When all of the powdered sugar has been added and the frosting is light and fluffy, add in 2/3 cup creamy peanut butter and mix to combine.
  7. Pipe frosting onto cooled cupcakes. Store in an air-tight container.

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Comments (45)

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  1. Peanut butter taste with the taste of banana!!!! Oh boy!!!!!! Can’t wait to try these.

  2. Laura Frantz DiMinno

    I’m allergic to peanuts, I think I would frost these with a 7 minute marshmallow frosting instead

  3. Wow these look so good and peanut butter and bananas what a combination thank you so much great idea

  4. I am confused, why does it say cinnamon twice on the ingredient list?

  5. These look so good!

  6. Love the PB and Banana combo! Yum! Maybe I’d throw some chocolate chips in there too.

  7. Sue Grunenwald Pentz

    I am getting ready to make these now!

  8. Going to to this weekendthede and take them to a Halloween party I am invited

  9. These are soooooooooooooooooooo gooooooooooooooooood

  10. Are these mini-cupcakes or regular sized?

  11. I absolutely adore all things banana! And a banana cupcake topped with peanut butter…I am in heaven!!! Pinned and being shared on my FB page later today :-)

  12. Two of my fave things: banana bread/cupcakes and PB (buttercream!!) <— I'll take that, with a big spoon, please :) Pinned

  13. Can this be made in a 9×13 pan instead of cup cakes? If so, how long for baking? Thanks.

  14. I will leave nod out for Santa! Bet he will like this more than a little bitty cookie! Plus a good tie snack during the holiday season.

  15. What a great combo, i have 2 make 1 with peanutbutter & 1 with out my 2 boy’s are allergic to nut’s / peanutbutter it suck’s

  16. What?! Why have I never thought to top banana bread with a peanut butter frosting? This sounds perfect!

  17. Donna Marchese Elick

    This looks amazing. We love bananas and peanut butter what a fab idea!

  18. After trying at least 10 of your recipes and LOVED every single one of them I need to come on here and give you some credit! I usually never take the time to write reviews but seriously these are some of the best things that I have cooked/baked in a while. I made these cupcakes for a just because occassion and man were the delish! Everyone has given it 10/10 ratings in the family! Thank you so much for your creative and scrumptious dishes that spice up my kitchen! Looking very much forward to trying out more stuff you post! :)

    • Richelle – thank you so much for taking the time to come and let me know what you thought about this recipe! This is one of our favorite cupcake recipes, so I am so happy your family enjoyed them just as much as we do! Thanks so much for being a fan and trying the recipes I share. :)

  19. Would I need to substitute anything if I don’t add nutmeg? I don’t care for that flavor.

  20. Oddly when I click the link it takes me to double chocolate brownie cake.

  21. So sorry guys – I fixed the link!

  22. Susan Harris-Hewitt

    I cannot click onto any of your links to get the recipes. I click and nothing happens.

  23. cupcakes are very good but icing is too thick too sweet and not much peanut butter taste. Regular peanut butter frosting made with a cup of peanut butter, tsp vanilla, 3/4c butter, 3-3 1/2 c powdered sugar and 4-5 tbsp milk is much better flavor very fluffy and not as sweet

    • I also made this as 6 cupcakes and an 8×8 cake and it turned out great. The cake had to bake about 10-12 minutes longer.

  24. Cindy West- Miller

    Mmmmmm
    Are you offering to make these for your awesome MoM ❤ Denise Miller-Leon ?

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