These Peanut Butter Banana Cupcakes have moist and soft banana cake at the bottom and beautiful cream cheese that is frozen with peanut butter. Perfect taste combo!

This cupcake is very nice and easy to make. They start by making butter and sugar - the most important step. This adds air to the mixture, so make sure you apply butter and sugar completely. You will really notice the color and texture of the butter turn thick, light and full.

Next is the egg and the final step is to add dry ingredients with wet ingredients, which include mashed bananas. Riper bananas will give you a stronger banana flavor, but I have used bananas that are undercooked before and they are still delicious!

Peanut butter frosting on top has a cream cheese base and is my favorite way to make peanut butter frosting. It's the perfect pair with a banana cupcake because I always like cream cheese frosting with banana cake. The last cupcake is pure heaven for every fan of peanut butter and bananas!


  • 10 tablespoons (140g) unsalted butter, room temperature
  • 1 cup of sugar (207g)
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • 1 2/3 cup s (217g) white flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) mashed banana (riper, the better)
  • 1/2 cup (120 ml) of milk
  • 2 tbsp (30ml) of water


  • 8-ounce cream cheese (226g), room temperature
  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (140g) creamy peanut butter
  • 4 - 5 cups (460g-575g) sugar powder
  • Banana crackers


  • 1. Preheat the oven to 350 degrees and prepare a cupcake pan with a cupcake liner.
  • 2. Beat the butter and sugar until they are light and fluffy, about 2-3 minutes.
  • 3. Add vanilla extract and stir until mixed.
  • 4. Add egg whites and eggs in two groups, mix until mixed after each.
  • 5. Mix dry ingredients in another bowl, then mix mashed bananas, milk, and water in another bowl.
  • 6. Add half of the dry ingredients to the mixture and stir until evenly mixed.
  • 7. Add milk and banana mixture and stir until evenly mixed.
  • 8. Add the remaining dry ingredients and stir until evenly mixed.
  • 9. Fill the cupcake liner in half. Bake for 17-19 minutes, or until a toothpick is put out with a few crumbs.
  • 10. Remove the cupcake from the oven and let it cool for 2-3 minutes, then release it to the cooling rack to finish cooling.


  • 1. Next, beat the cream cheese and butter until smooth.
  • 2. Add peanut butter and stir until smooth.
  • 3. Add half the powdered sugar and stir until smooth.
  • 4. Add the remaining powdered sugar and stir until smooth.
  • 5. Insert the frosting into the cupcake. I use a large rounded Ateco 808 tip.
  • 6. Top cupcakes with banana chips and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcake is the best for 2-3 days.

This recipe is inspired by lifeloveandsugar

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