Soft, banana cupcakes topped with a creamy peanut butter frosting.
The great flavors of a PB & Banana sandwich baked up in one amazing cupcake!
It’s official. Summer is over for us. My husband has gone back to work and we are back to our school routine here. What a great summer. Weather wise, it could of been a little less humid for me, personally. But, everything else? It was fun and relaxing. Busy, but, not stressful. Kinda awesome.
How about you guys? Still celebrating summer or is back to your fall schedule?
For today though, we also have cupcakes. I looovvee these. Oh, who am I kidding? I love most cupcakes. But, these, are top of my list.
They have a great banana flavor and are topped with darn delicious peanut butter frosting. Topping them with a few crushed peanuts is an option too, but, not required. So good with them or without.
If want to add a bit more..add a small dollop of your favorite jelly on top before baking to get the whole PB & J with Banana experience!
Banana Cupcakes with Peanut Butter Frosting
Notes:
-If you are using natural peanut butter for the frosting, you may need to increase the powdered sugar by approx 1/4 cup.
-If you don’t have any buttermilk on hand..add 1/4 tsp of vinegar to 1/4 cup milk and let it sit for 5 minutes before using.
-If you are using natural peanut butter for the frosting, you may need to increase the powdered sugar by approx 1/4 cup.
-If you don’t have any buttermilk on hand..add 1/4 tsp of vinegar to 1/4 cup milk and let it sit for 5 minutes before using.
Ingredients
- FOR CUPCAKES:
- 1 1/4 cup white flour
- 1 cup wheat flour
- 1 cup sugar
- 1/2 cup ( 1 stick ) butter, softened
- 1/4 cup honey
- 1/4 buttermilk
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2-3 ripe bananas, mashed
- 1 tsp vanilla
- 2 eggs
- 1 tsp baking powder
- FOR FROSTING:
- 2 cups powdered sugar
- 3/4 cup peanut butter
- 1 tsp vanilla
- 1/3-1/2 cup milk
- crushed peanuts, for topping, optional
Instructions
- FOR CUPCAKES:
- Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake papers.
- In a bowl, whisk together flours, baking soda, baking powder, cinnamon and nutmeg Set aside.
- Beat sugar and butter until well combined. Add eggs. Combine well.
- Then, add in bananas, buttermilk, vanilla and honey and continue mixing well.
- Gradually, add in flour mixture until completely mixed.
- Scoop batter into prepared pan. Bake 20-25 minutes or knife inserted comes out clean.
- FOR FROSTING:
- Mix all ingredients well. Start with 1/3 cup of milk and gradually add in any (up to about 1/2 cup) until desired consistency is reached.
Frost on cooled cupcakes. If desired, top with crushed peanuts.
Yield: 12-15
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 20 mins.
Total time: 40 mins.
{linking up & Weekend Potluck}
What a great blend of flavors! PB and banana are a classic combo. I love the addition of the nuts on top-it adds a little salty crunch to that fluffy cake. Saving this recipe!
Thanks Tina! Hope you enjoy them 🙂