This fun recipe for banana cupcakes with peanut butter frosting takes two favorite flavors and puts them together in one delicious dessert! Oh, and it’s a great way to use up leftover bananas.
I do love baking with bananas, and sometimes despite knowing that there is a cornucopia of banana-baking possibilities out there I sometimes find myself dealing with aged bananas by making banana bread on repeat. But the world is full of banana options, and one of my favorites is combining two of my very favorite flavors: banana (obviously) and peanut butter. Imagine if you will a cupcake of tender banana wonderfulness, topped with a creamy, dreamy, peanut butter frosting. Two great tastes that taste great together – let’s make them!
The cupcakes are like a light, airy banana bread, and the frosting….just think whipped peanut butter heaven. So get yourself a couple of bananas…
These three are not ripe enough, but since they are more handsome than the Extremely Ripe version you need, I figured you could use your imagination. You are going to smoosh them up into a lovely light dough and bake them up in a muffin tin. Cool them off completely and then whip up the easy peanut buttery frosting.
The frosting job that I did on the cupcakes involved a pastry bag and some decorating tips that the Southern husband got me for Christmas, which all sounds very fancy and complicated, but it’s as easy as easy can be.
But feel free to slather that frosting on there however you want. It’s going to taste AWESOME no matter what it looks like. If you want to go the full peanut route, you can also sprinkle some chopped peanuts on top for extra pizzazz. One way or the other, here’s to over-ripe bananas!
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe large bananas, peeled
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1/2 cup butter, room temperature
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups confectioner’s sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/2 cup smooth peanut butter
- Chopped peanuts for garnish (optional)
- Preheat to 350° and line a 12 cup muffin tin with paper liners.
- Put flour, baking powder, baking soda, and salt in a mixing bowl and stir with a whisk to mix it all up thoroughly.
- Get out the frustrations of the day by mashing the bananas with fork or a potato masher in a separate bowl. Stir sour cream and vanilla into bananas.
- Beat the sugar and butter until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture alternately with banana-sour cream mixture, beginning and ending with flour mixture. Divide batter among muffin cups.
- Bake cupcakes until toothpick inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- Now for the frosting! Sift the confectioners sugar into a large bowl. Add cream cheese, butter, and peanut butter and beat everything together until it is nice and smooth. You can either spread the frosting over the top of the cupcakes with a knife, or have fun with your favorite frosting/piping bag. Sprinkle some chopped peanuts on top if you like, and stand back and watch those cupcakes go!
Updated from a previous Framed Cooks post and adapted just a smidge from Bon Appetit
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!