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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. 

For those who 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.

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 contemporary ripe bananas and a splash of buttermilk, and so they style similar to my favourite do-it-yourself buttermilk banana bread. The feel is far softer, nevertheless, like banana cake, topped with massive swirls of peanut butter frosting. Right here’s why I like them:

  • Massive banana taste. Actual bananas fill these cupcakes with sweetness, whereas buttermilk provides slightly tang. The elements are easy however there’s loads of taste to go round.
  • The very best texture. These banana cupcakes are tremendous moist and so scrumptious! Fluffy, and tender… they’re inconceivable 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 adorned. 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 mixture is NEXT LEVEL. Beautify them any approach you want for birthdays, events, or simply as a result of.
The ingredients for banana cupcakes with text labels overlaying each ingredient.

Cupcake Substances

I’ve included just a few ingredient notes for these banana cupcakes right here. You’ll discover a printable recipe card beneath the submit with a full checklist 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 take advantage of granulated sugar however mild brown sugar additionally works.
  • Eggs and Vanilla – Let the eggs come to room temperature and remember to use actual vanilla extract.
  • Bananas – You’ll wish to use contemporary, 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 vital ingredient that makes these banana cupcakes additional moist and tender, with loads of taste. I like to recommend bringing the buttermilk to room temperature. For those who don’t have any readily available, you can also make a homemade buttermilk substitute with complete milk and vinegar (or lemon juice). 
  • Flour – All-purpose is the only option for these cupcakes.
  • Baking Powder, Baking Soda, and Salt – Verify the dates in your leavening elements to verify they’re as contemporary as potential. In case your baking soda and baking powder are expired, the cupcakes gained’t rise.

For the Frosting

  • Butter – Dropped at room temperature.
  • Creamy Peanut Butter – Be certain that it’s the shelf-stable sort. Pure peanut butter (the type you’ll have to stir) comprises 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’ve got within the fridge. For a fair creamier frosting, use heavy cream or half-and-half.

The best way to Make Banana Cupcakes

These banana cupcakes are very fast and easy to make. It’s a 3-step course of! Comply with alongside beneath 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 way in which 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.

Simple Peanut Butter Frosting

This is likely to 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 easy 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 could want so as to add slightly extra of 1 or the opposite to skinny out or thicken the frosting as wanted.
  • Whip. Beat the peanut butter frosting completely till it’s mild and fluffy. Afterward, fill a piping bag. I take advantage of an open-star piping tip to create the buttercream swirls you see within the photographs.
  • 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 photographs). Repeat with the remainder of the cupcakes. 

These cupcakes would even be scrumptious frosted with Swiss meringue frosting, do-it-yourself cream cheese frosting, or heritage frosting if you happen to 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.

Suggestions for Success

  • Ripen bananas shortly. For those who solely have underripe bananas readily available however have a hankering for banana cupcakes (comprehensible), a simple technique to ripen them shortly is to position 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. For those who 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 degree it off. By no means scoop instantly from the bag!
  • Keep away from overmixing the batter. Overmixing is the main explanation 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’ve got, and the dimensions of your oven, it’s higher to bake in batches than danger overcrowding. For those who 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 following batch.
Close up of banana cupcakes topped with frosting and a drizzle of chocolate on a parchment-lined wooden board.

The best way to Beautify These Banana Cupcakes

There’s no unsuitable technique to enhance 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. For those who’re making these as birthday cupcakes, they want sprinkles! Use rainbow sprinkles, jimmies, nonpareils, or colourful sanding sugar so as to add slightly brightness and additional sparkle.
  • Chocolate chips. Prime these cupcakes with semi-sweet, darkish, or white chocolate chips. You may also 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 do-it-yourself 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 mud the tops with toasted shredded coconut.
  • Fruit. Prime every cupcake with a contemporary banana slice earlier than serving (like my bananas foster cupcakes), or add a maraschino cherry.
  • Halloween. Give your banana cupcakes the spooky remedy 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.

Make-Forward

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

I additionally prefer to make the peanut butter frosting a day forward because it shops properly within the fridge. I’ll preserve it refrigerated hermetic and convey it again to room temperature earlier than I take advantage of 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.

The best way to Retailer

  • Refrigerate. The frosted cupcakes are high-quality to remain at room temperature for just a few hours, however after that, I like to recommend retaining 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 contemporary 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 if you happen to want a creamier frosting)

Garnish *non-obligatory

  • 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 together with your paddle attachment.
  3. Add within the eggs, vanilla, buttermilk and bananas, baking powder, baking soda, and salt.. Combine till mixed completely, scraping the perimeters of the bowl as vital.
  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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