Deliciously Moist Banana Cupcakes with Creamy Peanut Butter Frosting
Transform your overripe bananas into a delightful dessert that’s sure to impress! These banana cupcakes are light, fluffy, and bursting with fruity flavor, making them the perfect sweet treat. Topped with a rich and creamy peanut butter frosting, they create a divine flavor combination that will satisfy your cravings for something sweet and indulgent. Ideal for parties, potlucks, or just a delicious family dessert, these cupcakes are sure to be a hit with everyone. You won’t want to miss out on this delicious alternative to banana bread!
12
Servings
N/A
Calories
16
Ingredients
Ingredients
All-purpose flour
1 1/4 cups (measured)
Baking powder
1 1/2 teaspoons (measured)
Baking soda
1/2 teaspoon (measured)
Salt
1/4 teaspoon (measured)
Very ripe large bananas
2 (peeled and mashed)
Sour cream
1/2 cup (measured)
Vanilla extract
1 1/2 teaspoons (measured)
Sugar
3/4 cup (measured)
Unsalted butter
1/2 cup (softened at room temperature)
Large egg
1 (beaten)
Large egg yolk
1 (beaten)
Powdered sugar
1 1/2 cups (sifted)
Cream cheese
8 ounces (softened at room temperature)
Unsalted butter (for frosting)
1/2 cup (softened at room temperature)
Smooth peanut butter
1/2 cup (measured)
Chopped lightly dry roasted salted peanuts
to taste (for garnish (optional))
Instructions
1
Preheat your oven to 350°F (175°C) and position the rack in the center. Line 12 standard muffin cups with paper liners to prevent sticking.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
3
In a separate bowl, mash the two peeled ripe bananas with a fork until smooth. Stir in the sour cream and vanilla extract until fully combined.
4
In a large mixing bowl, use an electric mixer to beat the sugar and softened unsalted butter together for about 3 minutes, or until the mixture is light and fluffy. Add the beaten large egg and egg yolk, mixing until well blended.
5
Gradually add the flour mixture in three parts, alternating with the banana-sour cream mixture in two parts. Start and end with the flour mixture, mixing just until combined each time; be careful not to overmix.
6
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
7
Bake in the preheated oven for around 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8
While the cupcakes are cooling, make the frosting. In a large bowl, sift the powdered sugar. Add the softened cream cheese, unsalted butter, and peanut butter. Using the electric mixer, beat until the mixture is completely smooth and creamy.
9
Once the cupcakes are cooled, use a spatula to spread the peanut butter frosting generously over the top of each cupcake. Optionally, sprinkle chopped dry roasted salted peanuts on top as a delightful garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cupcakes?
These cupcakes feature a light and fluffy banana base paired with a rich and creamy peanut butter frosting.
How many cupcakes does this recipe yield?
This recipe is designed to make 12 standard-sized cupcakes.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
What is the recommended ripeness for the bananas?
You should use very ripe large bananas for the best flavor and moisture.
How many bananas are needed for this recipe?
You will need two very ripe large bananas.
What is the purpose of sour cream in this recipe?
Sour cream helps ensure the cupcakes are moist and adds a slight tang that complements the banana flavor.
Should I use salted or unsalted butter?
The recipe calls for unsalted butter, softened at room temperature, for both the cupcakes and the frosting.
How long should I bake the cupcakes?
The cupcakes should bake for approximately 20 minutes.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center of a cupcake comes out clean.
Can I substitute the all-purpose flour?
The recipe specifically calls for 1 1/4 cups of all-purpose flour for the best texture.
Why does the recipe use an extra egg yolk?
Adding one large egg and one additional egg yolk helps create a richer and more tender crumb.
How should the dry and wet ingredients be combined?
Gradually add the flour mixture in three parts, alternating with the banana-sour cream mixture in two parts, starting and ending with flour.
Is it important not to overmix the batter?
Yes, mixing just until combined prevents the cupcakes from becoming tough.
How full should I fill the muffin liners?
Each muffin cup should be filled about 3/4 full.
What kind of peanut butter is best for the frosting?
Smooth peanut butter is recommended for a creamy frosting consistency.
How much cream cheese is required for the frosting?
The frosting requires 8 ounces of softened cream cheese.
Should the powdered sugar be sifted?
Yes, sifting the 1 1/2 cups of powdered sugar ensures the frosting is completely smooth.
Can I add a topping or garnish to these cupcakes?
Yes, you can sprinkle chopped lightly dry roasted salted peanuts on top as an optional garnish.
Where should the oven rack be positioned?
The oven rack should be positioned in the center of the oven.
How long should I beat the butter and sugar for the batter?
Beat them together for about 3 minutes or until the mixture is light and fluffy.
When should I frost the cupcakes?
Ensure the cupcakes are completely cooled on a wire rack before applying the peanut butter frosting.
What leavening agents are used in this recipe?
The recipe uses both 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How much vanilla extract is needed?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
What should I use to mash the bananas?
A simple fork can be used to mash the bananas until smooth.
Can I make these for a potluck?
Yes, these cupcakes are ideal for parties, potlucks, or family desserts.
Is there salt in the cupcake batter?
Yes, 1/4 teaspoon of salt is included to balance the sweetness.
What equipment is needed for the frosting?
An electric mixer is recommended to beat the ingredients until smooth and creamy.
How much sugar is in the cupcake batter?
The batter contains 3/4 cup of granulated sugar.
What is the total amount of butter used for the entire recipe?
The recipe uses 1 cup of butter in total: 1/2 cup for the cupcakes and 1/2 cup for the frosting.
Are these cupcakes a good alternative to banana bread?
Yes, they provide a lighter, sweeter, and more indulgent alternative to traditional banana bread.