Banana Cupcakes with Peanut Butter Frosting
Moist, flavorful banana cupcakes topped with a creamy, rich peanut butter frosting. This classic combination is a crowd-pleaser, perfect for birthdays, potlucks, or any sweet occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1.5 cups ripe bananas mashed (about 3 medium bananas)
- 0.5 cup creamy peanut butter for frosting
- 0.25 cup unsalted butter softened, for frosting
- 2 cups powdered sugar sifted, for frosting
- 1 tsp vanilla extract for frosting
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Cupcakes can be baked 1 day ahead; store unfrosted. Frosting can be made up to 2 days ahead and stored covered in the refrigerator; re-whip before using. Variations: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free option, use vegan butter and a dairy-free powdered sugar. Serving Suggestion: Pair with a cold glass of milk or a cup of coffee for a delightful treat.