Banana Cupcakes With Peanut Butter Frosting Recipes

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PEANUT BUTTER AND BANANA FROSTING



Peanut Butter and Banana Frosting image

Better than a peanut butter and banana sandwich! Use with a yellow cake.

Provided by Stephanie

Categories     Desserts     Frostings and Icings

Yield 10

Number Of Ingredients 8

½ cup margarine
½ cup shortening
1 cup peanut butter
3 tablespoons evaporated milk
1 teaspoon vanilla extract
½ teaspoon butter flavored extract
1 pound confectioners' sugar
2 bananas

Steps:

  • Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
  • Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 56.3 g, Cholesterol 1.5 mg, Fat 32.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 229.7 mg, Sugar 50.4 g

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Banana Cupcakes with Peanut Butter Frosting image

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

Provided by Matt Lewis

Categories     Cake     Mixer     Egg     Breakfast     Dessert     Bake     Kid-Friendly     Cream Cheese     Banana     Peanut     Birthday     Party     Sour Cream     Peanut Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 18

Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting:
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

Steps:

  • For cupcakes:
  • Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
  • Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  • Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
  • For frosting:
  • Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

PEANUT & BANANA CUPCAKES



Peanut & Banana Cupcakes image

If you want a cupcake that'll wow a crowd, look no further. These are great for dessert or as a snack, and have a nice sweet, salty balance. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/4 cups mashed ripe bananas (2-3 medium)
1/4 cup buttermilk
2 teaspoons vanilla extract
2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped lightly salted dry roasted peanuts
FROSTING:
2 cups confectioners' sugar
1 cup creamy peanut butter
1/2 cup butter, softened
2 teaspoons vanilla extract
3 to 4 tablespoons 2% milk
1 cup chopped lightly salted dry roasted peanuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

Nutrition Facts : Calories 439 calories, Fat 26g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 271mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Chocolate Banana Cupcakes With Peanut Butter Frosting image

Make and share this Chocolate Banana Cupcakes With Peanut Butter Frosting recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 13

1 1/2 cups sugar
10 tablespoons softened butter
2 teaspoons vanilla
2 mashed bananas
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup butter
1 cup peanut butter
3 tablespoons milk (or as needed)
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degree F.
  • Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
  • Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
  • Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
  • To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
  • Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Nutrition Facts : Calories 286.3, Fat 14.9, SaturatedFat 7, Cholesterol 24.6, Sodium 233.2, Carbohydrate 36.4, Fiber 1.8, Sugar 24.6, Protein 4.7

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Banana Cupcakes with Peanut Butter Frosting image

If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.

Provided by Mia

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 very ripe bananas
½ cup sour cream
1 ½ teaspoons vanilla extract
¾ cup white sugar
½ cup unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 ½ cups powdered sugar
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup smooth peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  • Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES



Chocolate, Peanut Butter and Banana Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

Steps:

  • Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
  • Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
  • To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
  • Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
  • Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
  • While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

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Top Asked Questions

How to make banana and peanut butter cupcakes?
In a medium bowl, stir together the peanut butter, mashed banana, egg, and water until combined. Stir in the flour mixture, and mix until smooth. Scoop into muffin pans. Bake mini cupcakes for 8-10 mins and the big cupcakes for 15-20 mins. Peanut Butter and Banana Frosting Cream the peanut butter and cream cheese together..
What kind of frosting do you use on banana cupcakes?
These Peanut Butter Banana Cupcakes have a moist, fluffy banana cake on the bottom and a lovely cream cheese peanut butter frosting on top. Such a perfect flavor combo!
How do you make cupcakes with cream cheese and peanut butter?
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.
What temperature do you bake banana cupcakes at?
These cupcakes, slathered with rich peanut butter frosting, are like a banana bread recipe gone, well, bananas. Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners.

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