Soft banana cupcakes made with REAL bananas, topped with creamy and sweet peanut butter frosting. Peanut butter lovers: this is YOUR recipe. As a bonus, there are no eggs in this recipe.
It’s time for cupcakes again! Peanut butter banana cupcakes. Honestly, I should call these peanut butter cupcakes with a hint of banana, because these cupcakes are seriously peanut butter overload! If you’re a peanut butter lover, these cupcakes will be right up your alley. My boyfriend went crazy crazy crazy over these. Mind you, he’s a peanut butter addict (maybe not as addicted as my sister is though). Needless to say, if you don’t like peanuts/peanut butter you should definitely skip these, because there’s no way around the peanut butter flavor. Or you could make the banana cupcakes and make some other frosting (chocolate?) or just go for whipped cream. By the way, did I mention the cupcakes are egg-free?
To make the cupcakes, I used two medium sized overripe bananas. Overripe bananas are perfect for baking. The bananas I used were pretty much black on the outside. Those are the sweetest and best for baking. And because in baking you can substitute eggs with bananas, I decided to leave out the eggs in this recipe. Accidental bonus! Love it when that happens. Now, the banana flavor isn’t too strong on these so if you want a very strong banana flavor you’ll have to add banana flavoring. I like to use natural ingredients for my cupcakes so I didn’t use any flavoring. To be honest, they taste pretty good as is.
As for the frosting, you’ll need to throw everything in a bowl and mix it up. That’s it. This peanut butter frosting is very strong in peanut butter flavor and isn’t too sweet. I felt like peanut butter doesn’t match with overly sweet so I kept the sugar on the lower side. However, if you like a sweeter frosting, just add more confetioner’s sugar. Keep tasting while adding and stop once you like the flavor. It’s not rocket science. Top your cupcakes with a nice swirl of this frosting and add some chopped peanuts and dried bananas for the looks (if you want to of course). Serve these cupcakes at room temperature.
- 120 mL (skim) milk
- 5 mL white vinegar
- 190 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 90 g unsalted butter, softened
- 150 g caster sugar
- 2 medium overripe bananas, mashed
- 225 g regular peanut butter
- 150 g cream cheese, softened
- 100 g unsalted butter, softened
- 75 g confectioner's sugar
- chopped peanuts for decorating (optional)
- dried banana pieces for decorating (optional)
- Preheat the oven to 180C and line a 12-cupcake tray with cupcake liners. Set aside.
- In a cup, mix the milk and vinegar. Set aside. (It will look curdled after a while.)
- In a bowl, quickly mix the flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, beat the butter and sugar until light and fluffy.
- Mix in the mashed bananas (batter may look curdled, that's okay).
- Add half of the flour mixture and half of the milk mixture and mix until just combined.
- Add the remaining flour and milk mixture and mix until just combined.
- Divide the batter over the cupcake liners and bake the cupcakes 15-18 minutes at 180C or until a cake tester comes out clean.
- Let the cupcakes cool completely before frosting.
- While baking the cupcakes, prepare the frosting: Mix the peanut butter, cream cheese and butter until combined. Gradually add in the confectioner's sugar while mixing. Beat until you have a light frosting.
- Once the cupcakes have completely cooled, add a nice swirl of peanut butter frosting and top with some additional peanuts and/or dried banana.