Name: Banana Cupcake with Peanut Butter Frosting Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 3 h 48 min
Yield: 18
Cuisine: American
Ingredients: For Cupcakes:; ½ cup unsalted butter; ½ cup light sugar; ¾ cup granulated sugar; 3 large eggs; 1½ cups banana; 2 tsp pure vanilla extract; 2 cups all purpose flour; 1 tsp Baking Soda; ½ tsp ground cinnamon; 1 tsp salt; ½ cup buttermilk; 1 cup semi sweet chocolate chips; For Milk Chocolate Frosting:; 1¾ cups confectioner's sugar; ¼ cup unsweetened cocoa powder; ½ cup unsalted butter; 2 tbsp heavy cream; 1 tsp pure vanilla extract; salt; For Peanut Butter Frosting:; ¾ cup creamy peanut butter; 4 tbsp unsalted butter; ¾ cup confectioner's sugar; 1 tsp pure vanilla extract; 3 tbsp heavy cream

Photos of Banana Cupcake with Peanut Butter Frosting Recipe

How To Make Banana Cupcake with Peanut Butter Frosting

Indulge yourself with a treat or two of this loaded banana cupcake, topped with a decadent white chocolate and peanut butter frosting!

Preparation: 30 minutes

Cooking: 18 minutes

Refrigerate Time: 3 hours

Total: 3 hours 48 minutes

Serves:

Ingredients

For Cupcakes:

½cupunsalted butter,softened to room temperature
½cuplight sugar,or dark brown, packed
¾cupgranulated sugar
3large eggs,room temperature
1½cupsbanana,(about 3 large very ripe bananas), mashed
2tsppure vanilla extract
2cupsall purpose flour,spooned and leveled
1tspbaking soda
½tspground cinnamon
1tspsalt
½cupbuttermilk
1cupsemi sweet chocolate chips,mini or regular

For Milk Chocolate Frosting:

1¾cupsconfectioner’s sugar
¼cupunsweetened cocoa powder
½cupunsalted butter,softened to room temperature
2tbspheavy cream,or half and half
1tsppure vanilla extract
salt,to taste

For Peanut Butter Frosting:

¾cupcreamy peanut butter
4tbspunsalted butter,softened to room temperature
¾cupconfectioner’s sugar
1tsppure vanilla extract
3tbspheavy cream,or half and half

Instructions

Preheat the oven to 350 degrees F. Line two 12-count muffin pans with 18 cupcake liners. Set aside.

Cupcakes:

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed for about 2 to 3 minutes until creamed.
With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating at low speed for about 1 minute.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.
Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.

Chocolate Frosting:

Spoon the batter evenly into 18 cupcake liners. Fill the unused cups ⅓ full with water to prevent warping.
Bake each batch for 17 to 19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
Once all added, beat on high speed for at least 2 minutes until creamy and combined. Add a pinch of salt if the frosting is too sweet.

Peanut Butter Frosting:

With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed for about 3 minutes until creamy and completely smooth.
Add the confectioners’ sugar and vanilla. Mix on medium until combined.
Add the cream and mix on high for at least 2 minutes until creamy. Add a pinch of salt if the frosting is too sweet.
Frost the cooled cupcakes with a knife or with a piping bag/tip. Decorate with banana slices and/or more chocolate chips if desired.
Serve and enjoy!

Recipe Notes

Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.

Nutrition

Calories: 443.90kcal
Fat: 23.95g
Saturated Fat: 12.31g
Trans Fat: 0.53g
Monounsaturated Fat: 7.90g
Polyunsaturated Fat: 2.22g
Carbohydrates: 55.31g
Fiber: 2.45g
Sugar: 39.48g
Protein: 6.16g
Cholesterol: 70.88mg
Sodium: 281.58mg
Calcium: 33.19mg
Potassium: 226.28mg
Iron: 1.53mg
Vitamin A: 139.83µg
Vitamin C: 1.73mg

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