Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting

Moist banana chocolate chip cupcakes topped with a creamy and absolutely delicious peanut butter frosting.

Meeth Nihan


  2. ½ cup unsalted butter , softened to room temperature
  3. ½ cup brown sugar
  4. ¾ cup sugar granulated
  5. 3 eggs large , room temperature
  6. 1 ½ cups banana mashed (3 large ripe s)
  7. 2 teaspoons vanilla extract
  8. 2 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. ½ teaspoon cinnamon ground
  11. 1 teaspoon salt
  12. ½ cup buttermilk
  13. 1 cup chocolate semi-sweet chips
  15. 3/4 cup peanut butter creamy
  16. 4 Tablespoons unsalted butter , softened to room temperature
  17. 3/4 cup icing sugar confectioners '/
  18. 1 teaspoon vanilla extract
  19. 3 Tablespoons heavy cream


60 mins
  1. Add Photo

    Preheat oven to 350F degrees. Line 2 Muffin Trays (standard 12 cupcakes) with Cupcake liners.

  2. Add Photo

    In your stand mixer fitted with a paddle attachment (or using hand held mixer), beat the butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until creamed.

  3. Add Photo

    Now set the mixer to low speed and add one egg at a time, beating well between additions.

  4. Add Photo

    Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

  5. Add Photo

    In a separate medium bowl, Whisk the flour, baking soda, cinnamon, and salt together.

  6. Add Photo

    Now slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.

  7. Add Photo

    Add the buttermilk and stir gently until combined. Fold in the chocolate chips.

  8. Add Photo

    Scoop the batter evenly into the cupcake liners. Bake each batch for 15-17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

  9. Add Photo

    Allow to cool completely before frosting.

  10. Add Photo

    [b]Peanut butter frosting[/b]: In your stand mixer fitted with a paddle attachment (or using hand held mixer), beat the peanut butter and butter on medium speed until creamy and completely smooth for about 3 minutes. Do not rush any of these steps.

  11. Add Photo

    Now add the confectioners' sugar and vanilla. Mix on medium speed until combined.

  12. Add Photo

    Add the cream and mix on high for at least 2 minutes until creamy. Add a pinch of salt if frosting is too sweet.

  13. Add Photo

    The frosting will turn lighter in colour if combined properly. They turn from a brown peanut buttery colour to a pale whitish coloured frosting.

  14. Add Photo

    Frost the cooled cupcakes in any way you desire. I used the Wilton 1M tip to create pretty “rose” like frosting on the cupcake. To get this particular look you need to start piping from the center of the cupcake and move out. Follow the gif for a better idea.

  15. Add Photo

    You can top it with a slice of fresh banana or a chunk of Cadbury flake as I have or some chocolate sprinkles if you'd like and then you can go ahead and enjoy the yumminess.

  16. Add Photo

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

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap