Peanut Butter Banana Cupcakes Recipes

PEANUT BUTTER BANANA CUPCAKES

Steps:

• TO MAKE THE CUPCAKES:
• Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
• 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
• 3. Add vanilla extract and mix until combined.
• 4. Add egg white and egg in two batches, mixing until combined after each.
• 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
• 6. Add half of the dry ingredients to the batter and mix until well combined.
• 7. Add the milk and banana mixture and mix until well combined.
• 8. Add remaining dry ingredients and mix until well combined.
• 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
• 10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. TO MAKE THE FROSTING:
• Beat the cream cheese and butter together until smooth.
• 2. Add the peanut butter and mix until smooth.
• 3. Add half of the powdered sugar and mix until smooth.
• 4. Add remaining powdered sugar and mix until smooth.
• 5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
• 6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

PEANUT & BANANA CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes:
• Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
• Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
• Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
• For frosting:
• Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

BANANA CUPCAKES WITH PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• Separate eggs and place yolks in a small bowl and whites in the bottom of a stand mixer fitted with the whisk attachment.
• Turn mixer on to MED speed and whip egg whites until white and stiff peaks form. Scoop out, place in a bowl and set aside.
• Fit mixer with the paddle attachment and cream together butter and sugars until butter becomes lighter in color.
• Add in egg yolks, vanilla, and mashed bananas and mix to combine.
• Mix in flour mixture until just combined.
• Slowly mix in one third of the whipped egg whites.
• By hand, gently and carefully fold in the remaining whipped egg whites.
• If using chocolate chips, stir them in.
• Scoop batter into prepared muffin liners, filling each cup about two thirds of the way.
• Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
• Cool in pan for 3 minutes, then remove to a wire rack to cool completely.
• MAKE THE FROSTING:
• In the bowl of a stand mixer, add the butter and beat until light in color.
• Add in softened cream cheese and beat until combined.
• Add in peanut butter and beat until combined.
• Add in honey, cinnamon, vanilla, and heavy cream, beat until combined.
• Add half of the powdered sugar and beat until combined.
• Repeat with remaining powdered sugar.
• If necessary, add additional heavy cream until desired frosting consistency.
• Turn mixer to MED speed and beat until light and fluffy, about 2-3 minutes.
• Scoop frosting into piping bag fitted with a decorating tip and frost as desired.

BANANA CUPCAKES WITH CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
• Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
• Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
• Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
• With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
• Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

BANANA CUPCAKES W/ PEANUT BUTTER FROSTING

Steps:

• Position rack in center of oven and preheat to 350°F Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
• Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
• Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
• Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
• For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
• For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
• Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
• To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
• Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
• To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
• Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
• Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
• While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.