Banana Cupcakes with Peanut Butter Frosting
Delicious, easy banana cupcakes with a simple peanut butter frosting, rolled in crushed peanuts. A great comfort food, perfect for potlucks!
Servings: 12
Calories: 543kcal
Ingredients
- 8 tablespoons unsalted butter (113 grams; softened)
- 1 ¼ cup sugar (250 grams)
- 2 eggs (100 grams)
- 2 bananas (medium bananas, 280 grams, peeled; frozen and thawed are fine)
- ¼ cup honey (85 grams)
- ¼ cup yogurt or buttermilk (60 grams; I often use 1 teaspoon vinegar and ¼ cup milk to make sour milk for this)
- 1 teaspoon vanilla (5 grams)
- 2 ⅓ cup flour (275 grams)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
Peanut Butter Frosting
- 2 cups powdered sugar (227 grams)
- ¾ cup peanut butter (198 grams)
- 1 teaspoon vanilla (5 grams)
- ⅓-1/2 cup milk (80-120 grams; start with ⅓ cup, then add more if necessary)
- 1 ⅓ cup peanuts (crushed, for garnish; 170 grams)
Instructions
- With a hand or stand mixer, cream together the softened butter and the sugar. Scrape down the bowl, then add the remaining wet ingredients (through vanilla). Mix until combined.
- Add half the flour and all the cinnamon and leavenings. Stir briefly (on low) to combine; you don't want to send flour flying everywhere! Add the remaining flour. Once it's mixed in, scrape the bottom of the bowl again, and then mix at medium speed for 30 seconds.
- Scoop batter into paper-lined or well-greased muffin cups, filling each one at least ¾-7/8 full. You may have a little batter leftover; grease another muffin cup or mini Bundt pan and bake it in that.
- Bake at 350F for 24-27, until a toothpick inserted into the middle of the cupcake comes out clean. This may take a little longer if your bananas are larger than medium. Remove cupcakes from the tin to a cooling rack, or tip each cupcake on its side in the muffin cup to allow steam to vent from the bottom.
Peanut Butter Frosting
- In a large bowl, use a hand or stand mixer to beat together the powdered sugar, peanut butter, and vanilla until crumbly. Add ⅓ cup of milk. Beat until creamy, light, and fluffy, adding a little extra milk as necessary until you get the texture you want.
- Scoop frosting onto the cupcakes and use a knife to frost them, bringing the frosting to the edge of the cake. This doesn't need to be perfect, since you're garnishing them with peanuts.
- Place the crushed peanuts in a small bowl. Roll the top of each frosted cupcake in the peanuts to coat.
- Store in an airtight container at room temperature. Cupcakes will stay moist and delicious for at least 4 days.
Notes
I freeze overripe bananas to use in recipes like this. Thaw completely before using in the cake.
You can substitute maple syrup for the honey.
Only use creamy peanut butter. You would likely need extra chunky peanut butter to get the frosting to the right consistency.
Try rolling the frosted cupcakes in mini chocolate chips for a fun twist!
Make it vegan! Substitute oil for the butter, and non-dairy milk with a teaspoon of vinegar for the yogurt. To replace the eggs, mix together 2 tablespoons of ground flaxseed with 6 tablespoons of water; let rest 5 minutes before using. In the frosting, replace the milk with your favorite non-dairy milk (I recommend soy).
Recipe adapted from King Arthur Baking
Nutritional information is an estimate only.
Nutrition
Calories: 543kcal
