Banana Cupcakes with Peanut Butter Frosting

Sticky, moist banana cupcakes. A simple cupcake but one in which you savor each and every bite! A great bake when you have leftover over ripe bananas sat in your fruit bowl.

Ultra ripe bananas are key to the cupcake’s flavor. I know most people would throw away Brown, heavily spotted bananas, but they make the very best banana cupcakes.

The cupcakes are some of the moistest cupcakes I have ever made. They’re soft, light and have that perfect flavor that reminds you of banana bread, but they still have the texture of a cupcake. Even without the frosting, these cupcakes are full of flavor.  Sweet banana with a hint of cinnamon, yum!

Even a few days after baking these banana cupcakes are still incredibly moist and soft and YES I used this as an excuse to eat them unfrosted for breakfast.

Now lets talk frosting. Banana and peanut butter are a classic combo, but to take it one step further have used Reese’s Chocolate peanut butter in this recipe. Lick the spoon clean- Delightful! Regular smooth peanut butter works really well too.

Banana Cupcakes with Peanut Butter Frosting
Serves 12
Easy to make, delightful banana cake that will have you going back for more.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
For the Cupcakes
  1. 185g Plain Flour
  2. 1tsp Bicarbonate of soda
  3. 1 tsp Ground Cinnamon
  4. 200g Caster Sugar
  5. 2 Eggs
  6. 100ml vegetable oil
  7. 1 tsp vanilla extract
  8. 2 Large ripe bananas mashed
For the Frosting
  1. 200g Butter
  2. 400g Icing Sugar
  3. 115g Reese's Chocolate Peanut Butter ( or regular smooth)
  4. 3 tablespoons Milk
  1. Preheat the over to 180 degrees and line a muffin tin with paper cases of your choice.
  2. Add the eggs and sugar to a mixing bowl and beat with an electric mixer until the mix becomes thick and pale. (This will take around 5 minutes)
  3. Next add the oil and vanilla and beat until combined and smooth.
  4. Add the flour, bicarbonate of soda and cinnamon. Mix on a low speed until combine.
  5. Now add the mashed banana and mix well.
  6. Divide the mix between muffin cases and bake for 20-25 mins. They should be a rich golden brown and when a skewer is inserted it should come out clean.
  7. Allow to cool completely before frosting.
For the Frosting
  1. Put the butter and half the icing sugar in a bowl and beat with mixer until soft and combined.
  2. Add the remaining icing sugar and milk and beat for 3-5 mins until combined.
  3. Finally fold in the peanut butter.
  1. Enjoy 🙂


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