Peanut Butter Banana Cupcakes Recipe

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It’s no secret that I love peanut butter and banana together. In fact, I have a whole Pinterest board dedicated to the two flavors! So when I was thinking of recipes for my blog, I knew that I had to include a peanut butter banana cupcake. This recipe is so easy to make and it tastes amazing.

The dense-but-soft peanut butter banana cake pairs perfectly with my chocolate peanut butter frosting, and the Reese’s Cup surprise on the bottom makes them even better! If you are looking for a delicious and easy cupcake recipe, then you need to try these Peanut Butter Banana Cupcakes.

You are going to love these Peanut Butter Banana Cupcakes. Not only because of the flavorful, dense-but-soft peanut butter banana cake. But because of how well the cake pairs with my chocolate peanut butter frosting and the Reese’s Cup surprise on the bottom!

Peanut Butter Cup Banana Cupcakes Recipe

This recipe for Peanut Butter Banana Cupcakes is a collision of my Reese’s Cup Banana Bread with this Chocolate Glazed Banana Cake with this completely indulgent Chocolate Peanut Butter Frosting piled high on top.

Let’s Talk About These Peanut Butter Banana Cupcakes

✓ Texture: My goal was to make sure these cupcakes didn’t turn out dense like muffins or banana bread, which can be difficult when you’re using bananas in a baked recipe– but it can be done! You’ll get soft, cake-like banana cupcakes every time by doing these things: A) bringing your cold ingredients to room temperature before mixing, B) using real buttermilk (not a homemade substitute), and C) using oil instead of butter.

✓ Flavor: It was also really important to me that both the peanut butter flavor and the banana flavor each held their own in these cupcakes. They are both bold and dominant flavors, but they harmonize perfectly in this recipe and pair well with the chocolate frosting on top.

✓ Skill Level: I rarely post a recipe that isn’t achievable for even the most novice home chef, and these peanut butter banana cupcakes are no exception. Use ripe bananas, bring your cold ingredients to room temperature, follow the step-by-step directions in this post, and you’ll get soft and fluffy cupcakes with a delicious, fork-tender crumb.

🍌🍌🍌 CELEBRATE BANANAS with us: our favorite Banana Bread Recipes 🍌🍌🍌

1-2-3 Recipe Tips for Success

➊ Mashing the Bananas. I make a lot of banana treats, including: my mom’s famous chocolate chip banana bread, Banana Biscoff Donuts, and banana pancakes with peanut butter syrup. Here’s my #1 tip: use a whisk or a your mixer to mash the bananas! It makes the process a no brainer, and then you can just add your other ingredients straight into the same bowl without dirtying a separate dish. A sturdy fork works well for mashing too as long as your bananas are very ripe.

➋ Use Overripe Bananas. The perfect bananas for baking are a little soft with lots and lots of brown spots. This means the banana is sweet and will mash well (without a lot of lumps).

➌ Bring Cold Ingredients to Room Temperature. If you want soft and fluffy cupcakes, this step is a must. If you forget to set ingredients out on the counter ahead of time, there are still ways of bringing their temperature down. Place eggs in a bowl of warm water to quickly bring them to room temperature. For ingredients like sour cream and Greek yogurt, I will sometimes place them in a ziplock bag and weigh them down in a bowl of warm water. Once the temperature is right, I just snip a corner of the bag and squeeze the contents into the mixing bowl.

Ingredients Overview

Here is a list of the main ingredients you’ll need for this recipe. You probably have most of them already on hand!

all-purpose flour
baking soda and baking powder
bananas
peanut butter
vegetable oil
both brown sugar and granulated sugar
buttermilk (not a substitute)
eggs
Greek yogurt or sour cream
Reese’s Peanut Butter Cups
Chocolate Peanut Butter frosting

Chocolate Peanut Butter Frosting

This Chocolate Peanut Butter Frosting is rich and indulgent, but it’s also light and creamy at the same time. It pipes and spreads like a dream, and it tastes ridiculously good. I used this Ateco Open Star Tip for these cupcakes.

It’s chocolate and peanut butter, but not in an in-your-face kind of way. The peanut butter isn’t subtle, per se. But you won’t be dying for a glass of milk after one taste if you know what I mean. It’s so light and fluffy that the peanut butter chocolate combo doesn’t overwhelm your tastebuds.

I think you are going to love these cupcakes! And if banana isn’t your thing, you could try this same concept using my chocolate cupcake or vanilla cupcake recipes instead!

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Peanut Butter Banana Cupcake FAQ

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes up to two days in advance. Just keep them stored covered at room temperature. The frosting can also be made a day in advance and stored covered in the fridge. When ready to serve, bring to room temperature and then frost the cupcakes.

Can I use a different kind of peanut butter in this recipe?

Yes, you can use any type of peanut butter that you prefer. If it is a natural or unsalted variety, you may want to adjust the salt amount in the frosting accordingly.

What if I do not have Reese’s Cups? Can I use something else?

Yes, you can omit the Reese’s Cup if desired. You could also add any other candy bar in its place, although it may change the flavor of the cupcake slightly.

What if my batter is too thick or runny? How can I fix it?

If your batter is too thick, you can add a little more milk until it reaches the desired consistency. If the batter is too thin, you can add more flour one tablespoon at a time until it thickens up. Be sure to mix well after each addition.