Banana Peanut Butter Cupcakes
I think these Banana Peanut Butter Cupcakes are a great way weekend baking project. Whether you’re looking for something special to make for someone. Or you’re just wanting/craving a sweet treat. Maybe you happen to have some banana lying around that need baking. This is the recipe to pull out when you want something deliciously sweet.
Sometimes peanut butter chips are a little hard to find in grocery stores so if you can’t get a hold of them, you can omit them from the recipe or you can also just use chocolate chips because peanut butter and banana and chocolate are ingredients made in heaven.
Banana Peanut Butter Cupcakes
These Banana Peanut Butter Cupcakes are made up of homemade banana cake topped with fluffy peanut butter frosting, banana chips and chopped salted peanuts!
Servings: 30
Equipment
- Mixer
- Cupcake pan
- Piping bag and tip
Ingredients
- Cake:
- 1 1/2 cups mashed ripe bananas about 3 large
- 1 tablespoon fresh lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups peanut butter chips
- Frosting:
- 10 tablespoons unsalted butter softened
- 2 cups creamy peanut butter
- 2 cups powdered sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup heavy cream
- 1 cup banana chips for topping
- 1/4 cup roasted salted peanuts chopped for topping
Instructions
- Preheat oven to 350°F. Line two 12-cavity cupcake tins with paper liners, and set aside.
- In a medium bowl, mash together the bananas and lemon juice until as smooth as possible. Set aside.In a separate large bowl, whisk or sift together the flour, baking soda and salt. Set aside as well.
- In the bowl of a stand mixer, cream together the butter, and sugar until light and fluffy, about 5 minutes on high. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana mixture. Add the dry ingredients, alternating with the buttermilk, making sure to start and end with the dry ingredients, mixing just until incorporated after each addition. Fold in the peanut butter chips. Using a large ice cream scoop, portion out the batter into the prepared cupcake pans. Bake until puffed up, golden brown, and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Remove from the oven and let cool completely on a wire rack.
- To make the frosting, cream the butter and peanut butter until light and fluffy, using the whisk attachment. Stir in the powdered sugar, salt and vanilla and mix until combined. Add in the heavy cream and whisk on high until light and fluffy, about 3 minutes. Do not over beat the or the cream will turn to butter.
- Transfer the frosting to a piping bag and frost the cooled cupcakes or use a knife or offset spatula. Garnish each cupcake with banana chips and chopped peanuts. Leftover cupcakes can be stored in the fridge for up to 3 days. Enjoy!
