Peanut butter and banana cupcakes

(27 ratings)
Peanut butter and banana cupcakes
Peanut butter and banana cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A classic combination, these cute cupcakes are packed full of flavour and topped with a sweet peanut butter buttercream


  • 50g butter, at room temperature
  • 100g smooth peanut butter
  • 150g light soft brown sugar
  • 2 eggs
  • 150g plain flour, sifted
  • 1 tablespoon baking powder
  • 120ml soured cream
  • 2 medium ripe bananas, mashed
For the frosting:

  • 75g cream cheese
  • 75g smooth peanut butter
  • 300g icing sugar, sifted
  • 25g dry roasted peanuts, finely chopped

If youre not keen on peanuts then substitute the peanut butter in the cupcake and frosting recipe with chocolate hazelnut spread, to make chocolate and banana cupcakes, which are equally delicious!


  1. To make this cupcake recipe, preheat the oven to 160C/325F/Gas Mark 3. Line a 12 hole muffin tin with paper cases.
  2. In a large bowl, cream together the butter, peanut butter and sugar for 35 minutes until pale and fluffy. Beat in the eggs one at a time, whisking between each addition.
  3. Fold in the flour and baking powder until you have a thick batter. Stir in the soured cream, then gently fold in the bananas. Spoon the mixture into the muffin cases until two thirds full. Bake for 2025 minutes until risen and the sponge bounces back when touched. Remove from the oven and leave to cool on a wire rack.
  4. For the frosting, place the cream cheese and peanut butter in a large mixing bowl and using an electric hand whisk, whisk until light and fluffy. Slowly add the icing sugar one tablespoon at a time, whisking between each addition.
  5. If the icing is stiff to begin with, but dont be tempted to loosen it with any liquid, just continue whisking and it will soften up. Spoon the frosting into a piping bag fitted with a star nozzle.
  6. Pipe swirls of frosting over the cupcakes and sprinkle with chopped peanuts to decorate.

Your rating

Average rating

  • 4
(27 ratings)

Your comments

Angie King

I used peach yoghurt instead of soured cream, and lemon juice +icing sugar icing to finish to cut the calories. Gorgeous!

Tracey Marshall

The cupcakes are lovely but the icing was a nightmare!! It might have been me but it never went soft and was like glue despite whisking for ages and breaking my whisk - what did I do wrong?

Jolene Akehurst

Just finished making this delicious cake but I turned it into a loaf rather than cupcakes and cooked it for 50 mins on 150oC. The sour cream makes the recipe really light. It has definitely satisfied my pregnancy cravings for bananas and peanut butter!

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