Description
These fluffy banana cupcakes are packed with sweet banana flavor and topped with a rich, creamy chocolate peanut butter frosting. A perfect treat for fans of the classic banana, chocolate, and peanut butter combination.
Ingredients
- 1 and 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 (for cupcakes)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract (for cupcakes)
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 3 tablespoons heavy cream (more if needed)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and mashed bananas until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- For the frosting, beat the butter and peanut butter together until smooth. Add the cocoa powder and mix until combined.
- Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat on high speed until creamy and smooth. Add more cream if necessary to reach your desired consistency.
- Frost the cooled cupcakes generously and serve.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Add a sliced banana chip or chocolate shavings on top for garnish.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can substitute Greek yogurt for sour cream if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
