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+ servings

Banana Cupcakes With Peanut-Chocolate Buttercream

Super-moist and fluffy banana cupcakes with an addicting-ly decadent PB chocolate buttercream.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 1 dozen cupcakes


  • 1 large ripe banana mashed
  • 1/2 cup butter melted
  • 1/2 cup honey
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1-3/4 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup chocolate peanut butter
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup powdered xylitol
  • 3-4 tablespoons heavy cream
  • Sliced bananas for garnish optional


  • Preheat oven to 350F. Line a 12-cup muffin tin with muffin wrappers. Set aside.
  • Prepare the cupcakes: In a large bowl whisk mashed banana, melted butter, honey, eggs, vanilla, and buttermilk until smooth. In another large bowl, whisk flour, baking powder, and salt until combined. Add dry ingredients to liquid and gently stir until just combined.
  • Fill prepared muffin tin cups 3/4 full of batter. Bake cupcakes at 350F 20 minutes or until a toothpick inserted in middle comes out with a few crumbs sticking to it. Cool cupcakes completely on a wire cooling rack.
  • While cupcakes cool, prepare the buttercream: Place butter and chocolate peanut butter in a medium bowl. With a hand-held electric mixer, beat on medium-high speed until smooth and creamy, about 1-2 minutes. Add cocoa powder, vanilla, and xylitol, beating until combined. Add cream a tablespoon at a time until a smooth and creamy consistency is reached. Refrigerate frosting until ready to use.
  • Once cupcakes are cooled, frost cupcakes with buttercream. Garnish with sliced banana if desired.


Store cupcakes in refrigerator up to 3 days.