Banana Cupcakes With Peanut Butter Buttercream

Name: Banana Cupcakes With Peanut Butter Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BANANA CREAM FILLING; 1 1/4 cups mashed ripe banana (about 2 small); 1 teaspoon fresh lemon juice; 1/4 cup powdered sugar; 3 ounces cream cheese, softened; 2 tablespoons heavy cream; CUPCAKES; 1 1/2 cups (about 6 3/8 oz.) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon table salt; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1/2 cup (4 oz.) salted butter, softened; 1/4 cup whole milk; 2 large eggs; 1/2 teaspoon vanilla extract; PEANUT BUTTER BUTTERCREAM; 6 tablespoons creamy peanut butter; 1/4 cup salted butter, softened; 3 tablespoons cream cheese, softened; 1/4 teaspoon vanilla extract; 1/8 teaspoon table salt; 3 cups (about 12 oz.) powdered sugar; 3 to 4 Tbsp. heavy cream; 2 ounces bittersweet chocolate, melted

Servings: persons

BANANA CREAM FILLING
1 1/4 cups mashed ripe banana (about 2 small)
1 teaspoon fresh lemon juice
1/4 cup powdered sugar
3 ounces cream cheese, softened
2 tablespoons heavy cream
CUPCAKES
1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon table salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup (4 oz.) salted butter, softened
1/4 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
PEANUT BUTTER BUTTERCREAM
6 tablespoons creamy peanut butter
1/4 cup salted butter, softened
3 tablespoons cream cheese, softened
1/4 teaspoon vanilla extract
1/8 teaspoon table salt
3 cups (about 12 oz.) powdered sugar
3 to 4 Tbsp. heavy cream
2 ounces bittersweet chocolate, melted

1
Prepare the Banana Cream Filling: Stir together banana and lemon juice in a small bowl. Beat 1/4 cup powdered sugar, 3 ounces cream cheese, and 2 tablespoons heavy cream in a medium bowl with an electric mixer at low speed until smooth. Stir in 1/2 cup of the banana-lemon mixture, reserving the remaining 3/4 cup banana-lemon mixture for the batter.
2
Prepare the Cupcakes: Preheat oven to 350u00b0F. Place baking cup liners in a 12-cup muffin pan; lightly coat liners with cooking spray. Whisk together flour, baking powder, baking soda, nutmeg, and 1/4 teaspoon salt in a bowl. Beat granulated sugar, brown sugar, and 1/2 cup butter at medium speed in a large bowl until well combined, about 3 minutes. Add milk, eggs, and 1/2 teaspoon vanilla; beat at low speed until combined, about 2 minutes. (Mixture may look curdled.) Gradually add flour mixture, beating at medium-low speed until smooth, about 3 minutes. Stir reserved 3/4 cup banana-lemon mixture into batter.
3
Spoon about 1 tablespoon cupcake batter into each muffin cup; top evenly with Banana Cream Filling. Top evenly with remaining cupcake batter, and bake in preheated oven until tops are golden brown and cupcakes spring back when lightly touched, 18 to 20 minutes. Cool in pan 5 minutes. Remove cupcakes to a wire rack, and cool completely, about 30 minutes.
4
Prepare the Peanut Butter Buttercream: Beat peanut butter, 1/4 cup butter, 3 tablespoons cream cheese, 1/4 teaspoon vanilla, and 1/8 teaspoon salt in a medium bowl at medium-low speed until smooth, about 2 minutes. Add 3 cups powdered sugar alternately with 3 tablespoons of the cream, beating at low speed until smooth after each addition. Add the remaining 1 tablespoon of the cream, 1 teaspoon at a time, if needed, to reach desired consistency. Spoon frosting into a ziplock plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 3 tablespoons buttercream onto each cupcake. Drizzle melted chocolate evenly over buttercream.

1753

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: BANANA CREAM FILLING, 1 1/4 cups mashed ripe banana (about 2 small), 1 teaspoon fresh lemon juice, 1/4 cup powdered sugar, and more.

Yes, Banana Cupcakes With Peanut Butter Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!