Banana Cupcakes With Chocolate Peanut Butter Frosting

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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!

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Calories 406kcal

Ingredients

Banana Cupcakes

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup buttermilk
2 medium ripe bananas, mashed (about 3/4 cup)

Chocolate Peanut Butter Frosting

1/2 cup unsalted butter, softened
1/4 cup creamy peanut butter
2-1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1-1/2 teaspoons vanilla extract
4-6 tablespoons heavy cream, room temperature
Sliced bananas for garnish

Instructions

Banana Cupcakes

Preheat oven to 350F. Line a 12-cup muffin tin with wrappers and set aside.
Place butter and sugar in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until smooth and creamy. Add egg and vanilla to butter mixture and mix well until smooth.
In a medium bowl, combine flour, cornstarch, baking powder, cinnamon, and salt. Working in increments, fold 1/3 flour mixture and 1/3 of buttermilk into butter-sugar mixture until smooth and repeat 2 more times until all the flour and buttermilk has been added and batter is smooth. Fold in mashed banana.
Fill muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes completely on a wire cooling rack.

Chocolate Peanut Butter Frosting

Place butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until creamy.
Add peanut butter, powdered sugar and cocoa to butter mixture and beat an additional 2-3 minutes until frosting is smooth. With mixer running, add vanilla and just enough heavy cream until frosting is spreadable and creamy. Refrigerate frosting until ready to frost cupcakes.
Allow frosting to soften to room temperature if you refrigerated it before frosting cupcakes. Frost cupcakes, garnish with sliced bananas, and store in refrigerator until ready to serve. Enjoy!

Notes

Storing Instructions

Store cupcakes in refrigerator up to 4 days.

Nutrition