Peanut Butter Banana Cupcake Mashup

Name: Peanut Butter Banana Cupcake Mashup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 cup mashed ripe bananas (about 2 large); 1/2 cup peanut butter; 1/3 cup granulated sugar; 1/3 cup brown sugar, packed; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup peanut butter; 2 cups powdered sugar; 1-2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Recipes

I absolutely love baking, and this Peanut Butter Banana Cupcake Mashup has become one of my go-to recipes for a deliciously indulgent treat. The rich flavors of peanut butter and ripe bananas blend so beautifully together, creating a cupcake that's incredibly moist and satisfying. It's a simple recipe that brings joy to my kitchen every time. Whether I'm making them for a gathering or just a cozy night in, these cupcakes never fail to impress and disappear fast. Trust me, you’ll want to make them again and again!

Created by

Emily

Last updated on 2026-02-07T17:50:28.180Z

When I first combined peanut butter and bananas in a cupcake, I didn’t expect the flavors to mesh so perfectly. The trick is to use overripe bananas for that natural sweetness and moisture. I prefer to mash them well so they blend seamlessly into the batter. The result is a cupcake that’s soft and fluffy, not to mention packed with flavor!

One of my favorite parts about these cupcakes is the creamy peanut butter frosting that I whip up on top. It's a luxurious finish that's simple to make and complements the banana base beautifully. Just remember to let the cupcakes cool completely before frosting; it'll save you from a melty mess!

Why You'll Love This Recipe
Rich banana flavor balanced with creamy peanut butter
Moist and fluffy texture that delights every bite
Easy to make, perfect for beginner bakers

The Role of Ingredients

Each ingredient in this Peanut Butter Banana Cupcake Mashup plays a crucial role in achieving the perfect texture and flavor. Bananas not only provide natural sweetness but also keep the cupcakes incredibly moist. The combination of both granulated and brown sugar enhances the depth of flavor with caramel notes, while the peanut butter adds richness and a creamy mouthfeel that pairs beautifully with the bananas.

Vegetable oil is key in this recipe for moisture; it contributes to a soft and fluffy cupcake base without being heavy. If you prefer a healthier option, you could substitute it with unsweetened applesauce or melted coconut oil. Just keep in mind that the texture may vary slightly, but the flavor will still be delightful!

Tips for Perfect Cupcakes

Baking these cupcakes requires careful attention to mixing times. Over-mixing can lead to dense and tough cupcakes, so mix until you see just a few streaks of flour remaining. It's also essential to check your cupcakes for doneness by inserting a toothpick into the center; if it comes out with a few moist crumbs, they’re perfectly baked. Aim for a golden color on the top and slightly domed shape.

Letting the cupcakes cool completely before frosting is crucial to prevent the frosting from melting. I usually wait about 20 minutes on a wire rack. If you're short on time, you can pop them into the fridge for a few minutes to cool rapidly—and this also helps the frosting hold its shape better when applied.

Ingredients

Cupcake Base

1 cup mashed ripe bananas (about 2 large)
1/2 cup peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Peanut Butter Frosting

1/2 cup unsalted butter, softened
1 cup peanut butter
2 cups powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Steps

Prepare Cupcake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine mashed bananas, peanut butter, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Bake the Cupcakes

Line a cupcake tray with liners and fill each with the batter, about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Make the Frosting

While the cupcakes cool, prepare the frosting. In a medium bowl, beat softened butter and peanut butter until creamy. Gradually add powdered sugar and mix well. Add milk to reach desired consistency and stir in vanilla extract.

Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each cupcake with the peanut butter frosting. Enjoy!

Feel free to decorate with banana slices or a sprinkle of chopped peanuts!

Pro Tips

For an extra flavor twist, consider adding chocolate chips to the batter or topping the cupcakes with crushed peanuts for some crunch.

Storage and Make-Ahead Tips

These peanut butter banana cupcakes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to two days. For longer storage, consider freezing them—either frost before freezing for a ready-to-eat treat, or freeze the cupcakes un-frosted. They can last in the freezer for up to three months; just thaw them in the fridge overnight before serving.

If you want to make these cupcakes ahead of time for a special occasion, you can prepare the batter a day in advance. Keep it covered in the refrigerator, but ensure you bring it back to room temperature before baking for even rise and texture consistency.

Serving Suggestions and Variations

These cupcakes are wonderfully versatile! You might consider sprinkling some crushed peanuts or chocolate chips on top of the frosting for added crunch and taste. Serve them alongside a scoop of vanilla ice cream for an indulgent dessert that balances the flavors nicely, especially in warmer months.

For a fun twist, try incorporating spices like cinnamon or even a splash of espresso powder into the batter for a mocha-banana experience. You can also experiment with different nut butters if you want to substitute the peanut butter—think almond or cashew butter for a unique flavor profile that complements the bananas.

Questions About Recipes

→ Can I use crunchy peanut butter?

Absolutely! It adds a nice texture to the cupcakes.

→ How should I store leftover cupcakes?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Just ensure they're well wrapped!

→ What can I substitute for eggs?

You can use flax eggs or apple sauce as a substitute for the eggs in this recipe.