These peanut butter banana cupcakes are studded with crunchy peanuts and topped with a rich buttercream frosting. They’re simple to make, perfect for peanut butter lovers, and they’re ready in just under an hour!
There are moments when only a cupcake will do, and these peanut butter banana cupcakes are the ones I reach for. Ripe bananas bring natural sweetness and moisture, while smooth peanut butter adds that unmistakable nutty richness that pairs so perfectly with banana. The flavor is nostalgic and cozy, but the end result feels indulgent and special.
These aren’t muffin-like or dense in the slightest—they’re light, fluffy, and unmistakably cake-y. Separating and whipping the egg whites gives the cupcakes extra lift, while sour cream, whole milk, and salted butter keep the crumb tender and soft. Each bite is balanced and rich without feeling heavy, making them incredibly easy to eat.
The buttercream frosting is where things really shine. It’s creamy and smooth with vanilla and butter at the forefront, then finished however I’m feeling—usually with banana chips, chopped peanuts, and a drizzle of peanut butter. They don’t need a birthday excuse; these cupcakes are sweet, comforting, and exactly the kind of treat that turns any day into a good one.
Top tips for moist cupcakes
Here are our top tips for making moist and fluffy cupcakes every time:
- Make sure your bananas are ripe – when baking with bananas, you want them to be ripe. The more brown spots they have, the sweeter and moister they are.
- Don’t over-mix the batter – the more you beat the batter, the more gluten develops, which can result in rubbery cupcakes.
- Check to make sure they’re done – while the cupcakes are still in the oven, insert a skewer into the center. If the skewer comes out clean, they’re ready. Make sure not to overcook them as they will firm up when cooled.
- Allow them to cool completely – remove the cupcakes from the pan shortly after they come out of the oven. Sitting too long in the pan will result in a soggy bottom. Allow the cupcakes to cool completely on a cooling rack before icing.
Storing and freezing instructions
How long do these cupcakes keep at room temperature? You can store your cupcakes in a covered container at room temperature for up to 3 days.
Can I make the frosting ahead of time? Definitely! The frosting can be made ahead of time and stored in the fridge, covered, for a week. You can also store it in the freezer for up to 2 months. When you’re ready to use it, let it come to room temperature, then add a splash of milk to soften it.
Can I freeze them? Yes, you can freeze unfrosted cupcakes. Store them in a sealed container in your freezer for up to 2 months.
Peanut Butter Banana Cupcakes Recipe
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Ingredients
Banana Cupcakes
- ▢ 2 large eggs (separated)
- ▢ 2 medium ripe bananas (mashed)
- ▢ ½ cup melted butter (cooled to room temperature)
- ▢ ½ cup granulated sugar
- ▢ ½ cup smooth peanut butter
- ▢ ½ cup whole milk
- ▢ 3 tablespoons sour cream
- ▢ 2 teaspoons vanilla
- ▢ 2 cups all-purpose flour
- ▢ 2 teaspoons baking powder
- ▢ 1 teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ ⅓ cup chopped peanuts
Frosting and Decorating
- ▢ 1 cup salted butter (at room temperature)
- ▢ 4 cups powdered sugar
- ▢ 1 ½ teaspoons vanilla
- ▢ 1-2 tablespoons whole milk (or cream)
- ▢ Banana chips, chopped peanuts, and peanut butter (to decorate)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 cupcake pans with 18 cupcake liners. Add the egg whites to a medium-sized mixing bowl and whisk using electric beaters until soft peaks form. 2 large eggs
- Use a fork to mash the bananas in a large mixing bowl. Then, add the egg yolks, melted butter, sugar, peanut butter, milk, sour cream, and vanilla and use electric beaters to cream everything together. 2 medium ripe bananas, ½ cup melted butter, ½ cup granulated sugar, ½ cup smooth peanut butter, 3 tablespoons sour cream, ½ cup whole milk, 2 teaspoons vanilla
- Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and beat on medium until the batter starts to come together. Fold in the egg whites until just combined -don’t over-mix the batter. Lightly fold in the peanuts using a spatula. ⅓ cup chopped peanuts
- Spoon the batter into the cupcake liners, filling ⅔ full. Bake for about 11 – 13 minutes, or until a toothpick inserted into the center comes out clean. Don’t over-bake these as they will firm up as they cool. Let them cool completely on a wire rack before frosting.
Frosting and decorating
- Cream the butter on medium speed using electric beaters until light and fluffy. Add the powdered sugar and vanilla and beat until it comes together. Add the milk, a little at a time, until you reach the consistency that you like. 1 cup salted butter, 4 cups powdered sugar, 1 ½ teaspoons vanilla, 1-2 tablespoons whole milk
- Once the cupcakes are completely cool, spread or pipe the frosting on top. (See notes.) Decorate the tops of the cupcakes with some crushed peanuts, a banana chip, and a little drizzled peanut butter. Banana chips, chopped peanuts, and peanut butter
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Peanut Butter Banana Cupcakes Recipe
Ingredients
Banana Cupcakes
- 2 large eggs , separated
- 2 medium ripe bananas , mashed
- ½ cup melted butter , cooled to room temperature
- ½ cup granulated sugar
- ½ cup smooth peanut butter
- ½ cup whole milk
- 3 tablespoons sour cream
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chopped peanuts
Frosting and Decorating
- 1 cup salted butter , at room temperature
- 4 cups powdered sugar
- 1 ½ teaspoons vanilla
- 1-2 tablespoons whole milk , or cream
- Banana chips, chopped peanuts, and peanut butter , to decorate
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 cupcake pans with 18 cupcake liners. Add the egg whites to a medium-sized mixing bowl and whisk using electric beaters until soft peaks form. 2 large eggs
- Use a fork to mash the bananas in a large mixing bowl. Then, add the egg yolks, melted butter, sugar, peanut butter, milk, sour cream, and vanilla and use electric beaters to cream everything together. 2 medium ripe bananas, ½ cup melted butter, ½ cup granulated sugar, ½ cup smooth peanut butter, 3 tablespoons sour cream, ½ cup whole milk, 2 teaspoons vanilla
- Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and beat on medium until the batter starts to come together. Fold in the egg whites until just combined -don’t over-mix the batter. Lightly fold in the peanuts using a spatula. ⅓ cup chopped peanuts
- Spoon the batter into the cupcake liners, filling ⅔ full. Bake for about 11 - 13 minutes, or until a toothpick inserted into the center comes out clean. Don’t over-bake these as they will firm up as they cool. Let them cool completely on a wire rack before frosting.
Frosting and decorating
- Cream the butter on medium speed using electric beaters until light and fluffy. Add the powdered sugar and vanilla and beat until it comes together. Add the milk, a little at a time, until you reach the consistency that you like. 1 cup salted butter, 4 cups powdered sugar, 1 ½ teaspoons vanilla, 1-2 tablespoons whole milk
- Once the cupcakes are completely cool, spread or pipe the frosting on top. (See notes.) Decorate the tops of the cupcakes with some crushed peanuts, a banana chip, and a little drizzled peanut butter. Banana chips, chopped peanuts, and peanut butter
Notes
https://www.theendlessmeal.com/peanut-butter-banana-cupcakes/
