Best 6 Peanut Banana Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary adventure with our tantalizing peanut banana cupcakes, a harmonious blend of sweet and nutty flavors that will tantalize your taste buds. These delectable treats are not only a feast for the senses but also remarkably easy to prepare, requiring just a few simple steps and readily available ingredients. Embark on a scrumptious journey as we unveil the secrets behind these irresistible cupcakes, unveiling two enticing variations that cater to diverse preferences. The classic peanut butter and banana combination takes center stage in one recipe, while the other introduces a unique twist with the addition of chocolate chips, creating a symphony of flavors that will leave you craving more. Get ready to embark on a baking extravaganza that promises to elevate your taste buds to new heights!

Here are our top 6 tried and tested recipes!

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Banana Cupcakes with Peanut Butter Frosting image

If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.

Provided by Mia

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 very ripe bananas
½ cup sour cream
1 ½ teaspoons vanilla extract
¾ cup white sugar
½ cup unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 ½ cups powdered sugar
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup smooth peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  • Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES



Chocolate, Peanut Butter and Banana Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

Steps:

  • Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
  • Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
  • To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
  • Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
  • Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
  • While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES



Banana, Chocolate, Peanut Butter Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 24 cupcakes

Number Of Ingredients 23

1 1/2 cups mashed ripe bananas
1 teaspoon lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) butter, at room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
10 ounces bittersweet chocolate chips or chunks
1 cup heavy cream
3 cups whole milk
1/2 cup sugar
Pinch salt
1/4 teaspoon vanilla extract
1/4 cup cornstarch
1 tablespoon all-purpose flour
4 large egg yolks
3/4 cup peanut butter
2 tablespoons butter
1 cup heavy cream, whipped to soft peaks

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
  • In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
  • For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
  • For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
  • Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
  • To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

PEANUT & BANANA CUPCAKES



Peanut & Banana Cupcakes image

If you want a cupcake that'll wow a crowd, look no further. These are great for dessert or as a snack, and have a nice sweet, salty balance. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/4 cups mashed ripe bananas (2-3 medium)
1/4 cup buttermilk
2 teaspoons vanilla extract
2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped lightly salted dry roasted peanuts
FROSTING:
2 cups confectioners' sugar
1 cup creamy peanut butter
1/2 cup butter, softened
2 teaspoons vanilla extract
3 to 4 tablespoons 2% milk
1 cup chopped lightly salted dry roasted peanuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

Nutrition Facts : Calories 439 calories, Fat 26g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 271mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER CARAMEL BUTTERCREAM



CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER CARAMEL BUTTERCREAM image

Categories     Dessert

Number Of Ingredients 18

Cupcakes:
1/2 cup heavy cream (recipe states coconut milk but this is what I had on hand)
1/2 cup ripe banana, mashed (about 1 banana, although I used 2 bananas)
1/3 cup vegetable oil (recipe states canola oil, again use what you have)
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup Dutch-process cocoa powder (I subbed black cocoa for 2 TBSP of the regular cocoa)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Buttercream:
8 tablespoons unsalted butter, at room temperature
1/2 cup smooth peanut butter (not natural)
3/4 cup confectioners' sugar
pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon caramel sauce

Steps:

  • Cupcakes: To make the cupcakes: Preheat oven to 350 F. Line a muffin tin with paper liners. In a medium bowl, whisk the mashed banana, heavy cream, sugar, oil and vanilla until well combined. The mixture won't be completely smooth, but mix vigorously to get out as many of the large lumps as possible. In a second medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt together. (Sift your cocoa into this mixture if it appears clumpy). Add the dry ingredients to the bowl with the wet ingredients and gently whisk (or fold with a rubber spatula) until flour just disappears. Distribute the batter evenly among the liners, filling each about 1/2 - 2/3 full (an ice cream scoop works great for this). Bake for 18-20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack. Let the cupcakes cool in the pan for 5 minutes then transfer them to the wire rack to cool completely. Buttercream: In a stand mixer fitted with the whisk attachment (I used the paddle because I'm a rebel. Or I don't read the recipe well enough), beat butter and peanut butter at medium-high speed until smooth, about a minute. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened, about 30 seconds. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. You'll notice it taking on a lighter color and a more uniform texture, this is perfect. Finally, mix in the vanilla and caramel sauce and beat on med-high to incorporate. Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy. Pipe the frosting onto the cooled cupcakes and garnish with caramel drizzle, melted chocolate or anything your heart desires.

BANANA CUPCAKES W/ PEANUT BUTTER FROSTING



Banana Cupcakes W/ Peanut Butter Frosting image

Looking for something to do with those overripe bananas besides the plain old banana bread? This recipe is for you!

Provided by LibraChick93093

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1 large egg
1 large egg yolk
1 1/2 cups powdered sugar
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
chopped lightly dry roasted salted peanut (optional)

Steps:

  • Position rack in center of oven and preheat to 350°F Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
  • Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  • Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
  • Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.

Tips:

  • To ensure even baking, ensure all ingredients are at room temperature before starting.
  • Use ripe bananas for a sweeter, more intense banana flavor in the cupcakes.
  • Do not overmix the batter. Overmixing can lead to dense, dry cupcakes.
  • For a fun presentation, top the cupcakes with a peanut butter frosting or a simple glaze.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These peanut banana cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fluffy texture, sweet banana flavor, and rich peanut butter frosting, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give these peanut banana cupcakes a try – you won't be disappointed!

Related Topics