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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!

Banana Cupcakes with Peanut Butter Frosting #banana #cupcakes #peanutbutter #frosting #tableforsevenblog @tableforseven #dessert #recipe

Ingredients Needed:

  • Flour + Baking soda + Nutmeg + Ground cinnamon + Baking powder
  • Sugar
  • Butter
  • Honey
  • Buttermilk
  • Eggs
  • Vanilla
  • Bananas
  • Powdered sugar
  • Peanut butter
  • Milk

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.

Banana Cupcakes with Peanut Butter Frosting

Love Banana? Try the Too:

Yield: 12-15 cupcakes

Banana Cupcakes with Peanut Butter Glaze

Banana Cupcakes with Peanut Butter Frosting #banana #cupcakes #peanutbutter #frosting #tableforsevenblog @tableforseven #dessert #recipe
Soft, banana cupcakes topped with a creamy peanut butter frosting.
Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

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:

  1. Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake papers.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon and nutmeg Set aside.
  3. Beat sugar and butter until well combined. Add eggs. Combine well.
  4. Then, add in bananas, buttermilk, vanilla and honey and continue mixing well.
  5. Gradually, add in flour mixture and mix until just combined. Don't over mix your batter.
  6. Scoop batter evenly into prepared pan. Bake 20-25 minutes or toothpick inserted comes out clean.
  7. Cool cupcakes completely before adding glaze.

FOR GLAZE:

  1. 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.
  2. Top on cooled cupcakes. If desired, top with crushed peanuts.

Notes

  • Adapted from King Arthur Flour

Nutrition Information:

Yield:

12

Serving Size:

1

Amount 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

Did you make this recipe?

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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!

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