Banana Cupcakes with Chocolate Peanut Butter Frosting

These super moist and fluffy banana cupcakes with chocolate peanut butter frosting piped high on top are about to be your new favorite cupcake flavor!

The perfect cupcake doesn’t exis….

Except actually it does and it’s called banana cupcakes, meets peanut butter chocolate frosting and wow, do they ever get along swimmingly.

So well in fact you may not need any other cupcake recipe in your life.

There’s nothing fancy about these cupcakes, guys! It’s a simple banana cake base (kind of similar to the texture of banana bread and it’s bomb) paired with a simple chocolate buttercream spruced up with creamy peanut butter.

You could make these cupcakes in your sleep, they’re that easy.

These Cupcakes feature…

• A soft and moist banana cupcake base
• A sweet and creamy peanut butter chocolate frosting
• Ready in minutes and easy to make ahead of time

Making the Cupcakes

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking powder
• Ground cinnamon
• Kosher salt
• Buttermilk
• Banana
• Peanut butter
• Powdered sugar
• Unsweetened cocoa powder
• Heavy whipping cream

Tips for Perfect Cupcakes

1. Bring butter, eggs, and buttermilk to room temperature – room temperature will help all these ingredients mix cohesively.
2. Use ripe banana – choose bananas that have lots of brown spots for sweet banana flavor throughout the cupcakes.
3. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
4. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
5. Allow cupcakes to cool before frosting – the frosting will melt off if you try to frost them while the cupcakes are still warm.

Recipe Variations

Try these ideas for a different twist on these cupcakes.

• Add chocolate or coconut – fold 1/2 cup mini chocolate chips or 1/2 cup flaked sweetened coconut into batter.
• Add nuts – fold 1/2 cup toasted chopped pecans or walnuts into batter.
• Use a different frosting – try a vanilla buttercream, regular chocolate frosting, regular peanut butter frosting, or cream cheese frosting.

Storing Instructions

Once frosted, these cupcakes store well in refrigerator for up to 4 days. For best results, I recommend storing them in an airtight container so they don’t dry out and make sure you bring them to room temperature for serving.

You can also store the cupcakes and frosting separately by storing unfrosted cupcakes in an airtight container at room temperature up to 4 days and the frosting in refrigerator up to 6 days. Allow the frosting to come to room temperature before frosting cupcakes.

These cupcakes are the best of ALL worlds. I swear, there’s just something about chocolate, peanut butter, and banana together that makes a mind-blowing dessert every time.

Don’t expect these little gems to last very long is all I’m gonna say!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other cupcake recipes next!

• Chocolate Cupcakes
• Carrot Cake Cupcakes
• Coconut Cupcakes

This post was updated with new recipe adjustments on 5/21/25.