Peanut Butter Banana Cupcakes Recipe
You are going to love these Peanut Butter Banana Cupcakes. Not only because of the flavorful, dense-but-soft peanut butter banana cake. But because of how well the cake pairs with my chocolate peanut butter frosting and the Reese’s Cup surprise on the bottom!
This recipe for Peanut Butter Banana Cupcakes is a collision of my Reese’s Cup Banana Bread with this Chocolate Glazed Banana Cake with this completely indulgent Chocolate Peanut Butter Frosting piled high on top.
Let’s Talk About These Peanut Butter Banana Cupcakes
✓ Texture: My goal was to make sure these cupcakes didn’t turn out dense like muffins or banana bread, which can be difficult when you’re using bananas in a baked recipe– but it can be done! You’ll get soft, cake-like banana cupcakes every time by doing these things: A) bringing your cold ingredients to room temperature before mixing, B) using real buttermilk (not a homemade substitute), and C) using oil instead of butter.
✓ Flavor: It was also really important to me that both the peanut butter flavor and the banana flavor each held their own in these cupcakes. They are both bold and dominant flavors, but they harmonize perfectly in this recipe and pair well with the chocolate frosting on top.
✓ Skill Level: I rarely post a recipe that isn’t achievable for even the most novice home chef, and these peanut butter banana cupcakes are no exception. Use ripe bananas, bring your cold ingredients to room temperature, follow the step-by-step directions in this post, and you’ll get soft and fluffy cupcakes with a delicious, fork-tender crumb.
1-2-3 Recipe Tips for Success
➊ Mashing the Bananas. I make a lot of banana treats, including: my mom’s famous chocolate chip banana bread, Banana Biscoff Donuts, and banana pancakes with peanut butter syrup. Here’s my #1 tip: use a whisk or a your mixer to mash the bananas! It makes the process a no brainer, and then you can just add your other ingredients straight into the same bowl without dirtying a separate dish. A sturdy fork works well for mashing too as long as your bananas are very ripe.
➋ Use Overripe Bananas. The perfect bananas for baking are a little soft with lots and lots of brown spots. This means the banana is sweet and will mash well (without a lot of lumps).
➌ Bring Cold Ingredients to Room Temperature. If you want soft and fluffy cupcakes, this step is a must. If you forget to set ingredients out on the counter ahead of time, there are still ways of bringing their temperature down. Place eggs in a bowl of warm water to quickly bring them to room temperature. For ingredients like sour cream and Greek yogurt, I will sometimes place them in a ziplock bag and weigh them down in a bowl of warm water. Once the temperature is right, I just snip a corner of the bag and squeeze the contents into the mixing bowl.
Here is a list of the main ingredients you’ll need for this recipe. You probably have most of them already on hand!
- all-purpose flour
- baking soda and baking powder
- peanut butter
- vegetable oil
- both brown sugar and granulated sugar
- buttermilk (not a substitute)
- Greek yogurt or sour cream
- Reese’s Peanut Butter Cups
- Chocolate Peanut Butter frosting
KitchenAid Glass Mixer Bowl 5-quart
Grease Proof Muffin Liners
Wilton Perfect Results Muffin Pan
1/4 Cup Easy Release Scoop
Ateco Decorating Piping Bags
KitchenAid Stand Mixer – 5 Quart
Chocolate Peanut Butter Frosting
This Chocolate Peanut Butter Frosting is rich and indulgent, but it’s also light and creamy at the same time. It pipes and spreads like a dream, and it tastes ridiculously good. I used this Ateco Open Star Tip for these cupcakes.
It’s chocolate and peanut butter, but not in an in-your-face kind of way. The peanut butter isn’t subtle, per se. But you won’t be dying for a glass of milk after one taste if you know what I mean. It’s so light and fluffy that the peanut butter chocolate combo doesn’t overwhelm your tastebuds.
More Recipes Like This One
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3 overripe bananas
- 1/4 cup creamy peanut butter
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
- 2 eggs, room temperature
- 1/4 cup sour cream or Greek yogurt, room temperature
- 24 Reese’s Peanut Butter Cups, unwrapped
- 1 recipe Chocolate Peanut Butter Frosting (linked below)
- In a small bowl mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl (like a stand mixer bowl), mash the bananas. Add the peanut butter, oil, brown sugar, granulated sugar, vanilla, and mix well.
- Add the buttermilk, eggs, and Greek yogurt. Mix well.
- Add the flour mixture to the bowl and mix just until batter forms, scraping down the side of the bowl as needed.
- Line a muffin tin with paper liners, and place a Reese’s Cup in the bottom of each one.
- Scoop 1/4 cup of batter on top of the peanut butter cup for each cupcake.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let cool completely before adding the Chocolate Peanut Butter Frosting.