Banana Cupcakes with Peanut Butter Buttercream

Quick and easy banana cupcakes with piped peanut butter buttercream topped with banana chip and chopped peanuts.

Banana and peanut butter make a great team.

Need proof? Have a slice of peanut butter banana layer cake.

Toast slathered with creamy peanut butter topped with banana slices was one of my favorite after school snacks.

Let’s take those flavors and translate them into an easy to make cupcake!

Moist banana cupcakes topped with rich, creamy peanut butter buttercream.

It’s a wonderful treat anytime of the year.

What’s the difference between banana cupcakes and banana muffins?

The key distinction between cupcakes and muffins is frosting. Cupcakes are always frosted.

If you prefer banana muffins, try these banana blueberry muffins or banana raspberry buttermilk muffins.

Ingredients and Substitutions

These cupcakes are super simple and easy to make. Use a stand mixer, electric hand mixer, or simply use a spatula.

It it vital to use RIPE BANANAS.

TIP: Use bananas with deep yellow skin spotted with brown freckles all over, or bananas that have already turned brown.

The brown spots indicate sugar content has risen. More spots means sweeter bananas!

The riper the banana, the sweeter and more flavorful these banana cupcakes will turn out.

The best indicator of whether the bananas are ready for this recipe- you should be able to easily smash bananas with a fork.

While I recommend using buttermilk, any milk of choice will work.

You can also make “homemade buttermilk” by mixing together 1/2 tablespoon white vinegar with 1/2 cup cow’s milk.

The acidity in buttermilk helps to create the fluffy soft texture of the cupcakes.

Oil instead of butter ensures a moist crumb. Any neutral oil such as grape seed oil, avocado oil, and vegetable oil works.

Peanut Butter Buttercream Frosting

This creamy peanut butter frosting works best with store-bought homogenous smooth peanut butter. No-stir peanut butters like Skippy and Jif is recommended.

Use a stand mixer fitted with a paddle attachment or an electric hand mixer to beat the buttercream together.

To ensure smooth and creamy results use room temperature, softened butter!

Piping Buttercream

I use this open star piping tip (ateco #826). It has a 1/2-inch opening.

This piping tip is paired with an 18-inch piping bag. I recommend these disposable bags or this reusable decorating bag.

Optional Frosted Cupcake Garnishes and Toppings

Garnish frosted cupcakes with banana chips and chopped peanuts for extra crunch and textural variety!

Banana chips are deep-fried or dried banana slices. I prefer the deep-fried version because they are crispier!

Banana chips are often lumped in with the dried fruits and nuts section of the supermarket.

Or, if you have extra time, make you own banana chips!

Any kind of roasted peanuts are suitable. I recommend dry roasted peanuts, honey roasted peanuts, or candied peanuts.

Storage and Leftovers

For best results, enjoy frosted banana cupcakes the same day they are baked.

Keep frosted cupcakes in an airtight container at room temperature for up to 24 hours.

For longer storage (up to 3 days), store in an airtight container in the fridge. Warm to room temperature before eating.