Banana Cupcakes | Cookies & Cups

I can’t recover from the flavour in these comfortable and fluffy banana cupcakes! They’re made with freshly mashed bananas and a touch of tangy buttermilk, topped with swirls of creamy peanut butter frosting and chocolate. 

When you love the flavour mixture in these banana cupcakes with peanut butter frosting, strive my peanut butter banana bread, too! And for one more straightforward cupcake recipe, strive these strawberry cupcakes.

A frosted banana cupcake drizzled with chocolate, with more cupcakes in the background and peanut butter cups scattered in the foreground.A frosted banana cupcake drizzled with chocolate, with more cupcakes in the background and peanut butter cups scattered in the foreground.

Why I Love This Banana Cupcakes Recipe

I’ve by no means met a cupcake that I didn’t like, however I’m undecided I’ve met a cupcake I LOVE greater than these ridiculously scrumptious banana cupcakes! I taste these buttery banana cupcakes with recent ripe bananas and a splash of buttermilk, and so they style similar to my favourite selfmade buttermilk banana bread. The feel is far softer, nevertheless, like banana cake, topped with huge swirls of peanut butter frosting. Right here’s why I like them:

  • Huge banana taste. Actual bananas fill these cupcakes with sweetness, whereas buttermilk provides a bit of tang. The elements are easy however there’s loads of taste to go round.
  • One of the best texture. These banana cupcakes are tremendous moist and so scrumptious! Fluffy, and tender… they’re not possible to withstand. I sneak one (or two) even earlier than I add the frosting!
  • Fast to make. When I’ve restricted time for baking, there’s no simpler cupcake recipe. The batter is prepared in minutes and the cupcakes bake simply as shortly.
  • Deliciously embellished. I couldn’t resist frosting my banana cupcakes with peanut butter frosting and ending them off with Reese’s peanut butter cups and chocolate. The mix is NEXT LEVEL. Beautify them any method you want for birthdays, events, or simply as a result of.
The ingredients for banana cupcakes with text labels overlaying each ingredient.The ingredients for banana cupcakes with text labels overlaying each ingredient.

Cupcake Elements

I’ve included just a few ingredient notes for these banana cupcakes right here. You’ll discover a printable recipe card under the submit with a full record and recipe particulars.

  • Shortening – Shortening is my secret to a flaky and tender crumb in these banana cupcakes. It makes the feel lighter and cake-like, and fewer like a muffin or banana bread.
  • Sugar – I exploit granulated sugar however mild brown sugar additionally works.
  • Eggs and Vanilla – Let the eggs come to room temperature and you’ll want to use actual vanilla extract.
  • Bananas – You’ll wish to use recent, ripe bananas. As with most baking recipes, it’s greatest if the bananas are a bit overripe, as they’ll have extra taste. These cupcakes are my excuse to make use of up any brown, spotty bananas in the home!
  • Buttermilk – Buttermilk is one other essential ingredient that makes these banana cupcakes additional moist and tender, with loads of taste. I like to recommend bringing the buttermilk to room temperature. When you don’t have any available, you can also make a homemade buttermilk substitute with complete milk and vinegar (or lemon juice). 
  • Flour – All-purpose is your best option for these cupcakes.
  • Baking Powder, Baking Soda, and Salt – Verify the dates in your leavening elements to verify they’re as recent as doable. In case your baking soda and baking powder are expired, the cupcakes received’t rise.

For the Frosting

  • Butter – Dropped at room temperature.
  • Creamy Peanut Butter – Make sure that it’s the shelf-stable variety. Pure peanut butter (the sort you’ll have to stir) accommodates an excessive amount of oil and tends to separate.
  • Powdered Sugar – Sifted to interrupt up any lumps.
  • Milk – This may be complete milk, 2% milk, or any milk you will have within the fridge. For an excellent creamier frosting, use heavy cream or half-and-half.

The way to Make Banana Cupcakes

These banana cupcakes are very fast and easy to make. It’s a 3-step course of! Observe alongside under and scroll to the recipe card for printable directions.

  • Combine the cupcake batter. Begin by creaming the sugar and shortening collectively, then beat within the eggs, vanilla, buttermilk, and bananas. Lastly, slowly combine within the flour, leavening, and salt.
  • Fill the pan. Scoop the batter out into lined muffin pans. I normally fill every liner about ⅔ of the best way full, so the cupcakes have room to rise with out overflowing.
  • Bake. Bake these banana cupcakes at 350ºF for 15-20 minutes till they’re set. Afterward, let the cupcakes cool fully earlier than frosting.
Unfrosted banana cupcakes on a wire rack.Unfrosted banana cupcakes on a wire rack.

Simple Peanut Butter Frosting

This could be the best frosting to ever grace my kitchen. It’s a variation of classic vanilla buttercream flavored with creamy peanut butter. Once I say it melts in your mouth, I’m not kidding! It’s tremendous creamy, fluffy, and pipable. Right here’s methods to make it:

  • Cream butter and peanut butter collectively. Add the butter and peanut butter to a bowl and provides {that a} good whip on medium velocity till it’s good and clean.
  • Add powdered sugar and milk. Subsequent, regularly beat within the powdered sugar, then the milk, till you attain a pipeable consistency. You might want so as to add a bit of extra of 1 or the opposite to skinny out or thicken the frosting as wanted.
  • Whip. Beat the peanut butter frosting totally till it’s mild and fluffy. Afterward, fill a piping bag. I exploit an open-star piping tip to create the buttercream swirls you see within the images.
  • Pipe a frosting swirl. Beginning within the middle of the cupcake, pipe the frosting after which slowly transfer the piping tip outward and upward to create a swirl (see images). Repeat with the remainder of the cupcakes. 

These cupcakes would even be scrumptious frosted with Swiss meringue frosting, selfmade cream cheese frosting, or heritage frosting should you really feel like altering it up.

Overhead view of assorted banana cupcakes topped with frosting and a drizzle of chocolate on a parchment-lined wooden board.Overhead view of assorted banana cupcakes topped with frosting and a drizzle of chocolate on a parchment-lined wooden board.

Suggestions for Success

  • Ripen bananas shortly. When you solely have underripe bananas available however have a hankering for banana cupcakes (comprehensible), a simple approach to ripen them shortly is to put the bananas on a baking sheet and bake them at 300ºF for about 20 minutes, till the peels are blackened. Let the bananas cool off absolutely earlier than you peel and mash them.
  • Use room temperature elements. Any fridge-cold elements like eggs and buttermilk ought to be taken out half-hour or so forward of time in order that they’ll come to room temperature. This manner, they’ll combine extra simply into the batter.
  • Don’t overmeasure. Overmeasuring elements like flour will result in dense, dry cupcakes. When you don’t have a kitchen scale to precisely measure, use the spoon and sweep methodology: spoon the flour from the bag into the measuring cup and sweep the surplus away to stage it off. By no means scoop instantly from the bag!
  • Keep away from overmixing the batter. Overmixing is the main reason for dense, powerful banana cupcakes. Solely combine the flour into the batter till it’s simply mixed.
  • Bake in batches. Relying on what number of muffin pans you will have, and the scale of your oven, it’s higher to bake in batches than danger overcrowding. When you solely have one pan, simply cool the baked cupcakes for a couple of minutes earlier than shifting them to a wire rack, and reusing the pan for the subsequent batch.
Close up of banana cupcakes topped with frosting and a drizzle of chocolate on a parchment-lined wooden board.Close up of banana cupcakes topped with frosting and a drizzle of chocolate on a parchment-lined wooden board.

The way to Beautify These Banana Cupcakes

There’s no flawed approach to embellish a cupcake! I garnish my frosted banana cupcakes with chopped Reese’s cups and a drizzle of Hershey’s Chocolate Syrup. These are another concepts:

  • Sprinkles. When you’re making these as birthday cupcakes, they want sprinkles! Use rainbow sprinkles, jimmies, nonpareils, or colourful sanding sugar so as to add a bit of brightness and additional sparkle.
  • Chocolate chips. High these cupcakes with semi-sweet, darkish, or white chocolate chips. You may as well use peanut butter chips or butterscotch morsels. For an additional straightforward variation, combine mini chocolate chips proper into the cupcake batter to make chocolate chip banana cupcakes.
  • Caramel sauce. Drizzle over selfmade caramel sauce as a substitute of chocolate syrup.
  • Coconut. For a tropical twist, frost these banana cupcakes with vanilla buttercream or cream cheese frosting and dirt the tops with toasted shredded coconut.
  • Fruit. High every cupcake with a recent banana slice earlier than serving (like my bananas foster cupcakes), or add a maraschino cherry.
  • Halloween. Give your banana cupcakes the spooky therapy and switch them into skeleton cupcakes or cauldron cupcakes for Halloween.
Overhead view of two halves of a frosted banana cupcake next to chopped peanut butter cups on a brown stoneware plate.Overhead view of two halves of a frosted banana cupcake next to chopped peanut butter cups on a brown stoneware plate.

Make-Forward

These cupcakes are nice to bake forward of time, and you’ll cowl and refrigerate them till the next day while you’re able to frost them. 

I additionally prefer to make the peanut butter frosting a day forward because it shops effectively within the fridge. I’ll preserve it refrigerated hermetic and produce it again to room temperature earlier than I exploit it. I like to recommend giving the frosting a fast whip, too, earlier than you fill your piping bag.

Assorted frosted banana cupcakes drizzled with chocolate, with a banana and peanut butter cups in the foreground.Assorted frosted banana cupcakes drizzled with chocolate, with a banana and peanut butter cups in the foreground.

The way to Retailer

  • Refrigerate. The frosted cupcakes are positive to remain at room temperature for just a few hours, however after that, I like to recommend holding them within the fridge. Retailer them in an hermetic container, like a cake service or comparable, in order that they don’t get squished. They’ll final for 2-3 days within the fridge.
  • Freeze. The unfrosted cupcakes freeze nice! Let the cupcakes cool fully, after which retailer them in a freezer-safe bag or container. Freeze for as much as 2 months and thaw the cupcakes within the fridge earlier than frosting.

Extra Banana Recipes

Print

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Description

These comfortable and fluffy banana cupcakes are made with recent bananas and a splash of tangy buttermilk, topped with swirls of peanut butter frosting and chocolate.


Cupcakes:

  • 1/2 cup vegetable shortening
  • 1 1/4 cups granulated sugar
  • 2 giant eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas
  • 1/4 cup buttermilk
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour

Frosting:

  • 1/2 cup butter, room temp (1 stick)
  • 1 cup creamy peanut butter
  • 3 cups sifted powdered sugar
  • 1/4 cup milk (you may add extra should you choose a creamier frosting)

Garnish *elective

  • Chocolate syrup for drizzle (I used Hershey’s)
  • Reese’s Peanut Butter cups, chopped


Cupcakes:

  1. Preheat oven to 350°F.
  2. Combine collectively the shortening and sugar in a mixing bowl fitted along with your paddle attachment.
  3. Add within the eggs, vanilla, buttermilk and bananas, baking powder, baking soda, and salt.. Combine till mixed totally, scraping the edges of the bowl as needed.
  4. Flip the mixer velocity to low and add within the flour, mixing till simply mixed.
  5. Line two muffin pans and fill every liner 2/3 full with batter.
  6. Bake for 15-20 minutes till the cupcakes are set and a toothpick comes out clear.
  7. Take away the cupcakes to a wire rack and allow them to cool fully earlier than frosting.

Frosting:

  1. Within the clear bowl of your stand mixer fitted with the paddle attachment combine the butter and peanut butter and on medium velocity till mixed.
  2. Slowly add the powdered sugar mixing till integrated.
  3. Add milk slowly till the specified consistency is reached.
  4. Pipe the frosting onto the cooled cupcakes. Garnish with chocolate syrup and chopped-up Reese’s Cups (if desired).


Notes

Retailer hermetic at room temperature for as much as 3 days. Or retailer hermetic within the fridge for as much as 5 days. 

Vitamin

  • Serving Dimension: 1 cupcake
  • Energy: 416
  • Sugar: 63.7 g
  • Sodium: 136.7 mg
  • Fats: 12.6 g
  • Carbohydrates: 74.4 g
  • Protein: 4.6 g
  • Ldl cholesterol: 16.2 mg

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