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Peanut Butter Banana Cupcakes

Deliciously moist cupcakes that combine the rich flavor of peanut butter with the natural sweetness of ripe bananas, perfect for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup peanut butter Natural peanut butter is recommended for the best flavor.
  • 1 cup mashed bananas (about 2-3 ripe bananas) Ensure the bananas are ripe for optimal flavor.
  • 1 cup sugar Can experiment with sweeteners like honey.
  • 2 large eggs Can substitute with flax eggs or applesauce for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk Dairy or plant-based milk can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your cupcake tin with paper liners or grease them lightly.
Mixing
  1. In a large bowl, combine the peanut butter and sugar until fluffy.
  2. Beat in eggs one at a time, mixing well after each addition.
  3. Stir in mashed bananas and vanilla extract until well blended.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the peanut butter mixture, alternating with milk until just combined.
Baking
  1. Spoon the batter into cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
Serving
  1. Top with your favorite frosting or enjoy plain.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. They freeze well for up to 3 months, thaw at room temperature.