
Banana Cupcakes with Peanut Butter Glaze- -Soft, banana cupcakes topped with a creamy peanut butter glaze. The great flavors of a PB & Banana sandwich baked up in one amazing cupcake!
Ingredients Needed:
- Flour + Baking soda + Nutmeg + Ground cinnamon + Baking powder
- Sugar
- Butter
- Honey
- Buttermilk
- Eggs
- Vanilla
- Bananas
- Powdered sugar
- Peanut butter
- Milk
Pin it for Later:
No Buttermilk in your Fridge? Whisk 1 teaspoon of vinegar or lemon juice into 1/4 cup of milk. Let it sit for 5 minutes, than, proceed as noted in recipe.
Peanut Butter: I recommend using a regular peanut butter instead of the natural variety. The natural variety is delicious, but, has a higher oil content. This could affect the consistency of your glaze.
Want Extra Crunch? Top your cupcakes with crushed peanuts before the glaze sets.

Love Banana? Try the Too:
- Banana Bread
- Whole Wheat Banana Pancakes
- Banana Caramel Pie
- Banana Snack Cake with Banana Cream Cheese Frosting
Banana Cupcakes with Peanut Butter Glaze

Ingredients
FOR CUPCAKES:
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1 cup sugar
- 1/2 cup ( 1 stick ) butter, softened
- 1/4 cup honey
- 1/4 buttermilk
- 2-3 ripe bananas, mashed
- 1 tsp vanilla
- 2 eggs
FOR GLAZE:
- 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 flour, 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 and mix until just combined. Don't over mix your batter.
- Scoop batter evenly into prepared pan. Bake 20-25 minutes or toothpick inserted comes out clean.
- Cool cupcakes completely before adding glaze.
FOR GLAZE:
- 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.
- Top on cooled cupcakes. If desired, top with crushed peanuts.
Notes
- Adapted from King Arthur Flour
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 202mgCarbohydrates: 71gFiber: 2gSugar: 45gProtein: 8g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
erin
Monday 14th of May 2012
Thanks Tina! Hope you enjoy them :)
Tina Bk
Monday 14th of May 2012
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!