Recipes Desserts Fruit Desserts Banana Dessert Recipes Banana Cupcakes with Peanut Butter Frosting 5.0 (3) 3 Reviews 2 Photos If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled. Submitted by Mia Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 20 mins Additional Time: 25 mins Total Time: 1 hr 5 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cupcakes: 1 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 very ripe bananas ½ cup sour cream 1 ½ teaspoons vanilla extract ¾ cup white sugar ½ cup unsalted butter, at room temperature 1 large egg 1 large egg yolk Frosting: 1 ½ cups powdered sugar 1 (8 ounce) package cream cheese, at room temperature ½ cup unsalted butter, at room temperature ½ cup smooth peanut butter Directions Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas. Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes. Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes. Cook's Notes: After I piped the frosting on, I sprinkled cinnamon-sugar and crushed walnuts on top. You can also make a ganache to pour over the cupcakes. Start off with 8 ounces semisweet chocolate and 8 ounces heavy cream. Break up the chocolate into a bowl. Heat the cream in a small saucepan until simmering. Pour over chocolate and let sit a minute to let the chocolate melt. Whisk gently until chocolate and cream have incorporated. Let cool slightly and pour over cupcakes. I Made It Print Nutrition Facts (per serving) 470 Calories 30g Fat 46g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 470 % Daily Value * Total Fat 30g 38% Saturated Fat 18g 88% Cholesterol 98mg 33% Sodium 279mg 12% Total Carbohydrate 46g 17% Dietary Fiber 2g 5% Total Sugars 31g Protein 7g 13% Vitamin C 2mg 2% Calcium 72mg 6% Iron 1mg 7% Potassium 199mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.