Peanut Butter and Banana Cupcakes Recipe

Name: Peanut Butter and Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup crunchy peanut butter; 2 tablespoons vegetable oil; ¾ cup sugar substitute; 1 teaspoon vanilla; 2 eggs, lightly beaten; 1 large banana, mashed; 1 cup self-rising flour; ¼ cup low-fat buttermilk; 4 ounces fat free cream cheese; 3 tablespoons sugar substitute, extra; 2 teaspoons grated lemon rind

Servings: persons

1
Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
2
Gradually add eggs, beating well with each addition.
3
Beat in banana.
4
Lightly fold half the flour through the peanut mixture.
5
Stir in the buttermilk, followed by the remaining flour.
6
Spoon into 12 cupcake cases and bake at 350F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
7
Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
8
Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
9
Cut a small circle from the top of the cakes and cut these circles in half.
10
Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top.
11
Sprinkle with icing sugar if desired.
12
Variations: Can replace sugar for sugar substitute (allow for extra calories).

837

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ½ cup crunchy peanut butter, 2 tablespoons vegetable oil, ¾ cup sugar substitute, 1 teaspoon vanilla, and more.

Yes, Peanut Butter and Banana Cupcakes 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!

Peanut Butter and Banana Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions