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Banana Bread Cupcakes with Peanut Butter Frosting-Banana bread in bite size form! Soft banana cupcakes topped with a dreamy peanut butter buttercream frosting.  

Want to make banana bread, but, don't want to wait a whole hour for it to bake?  Make cupcakes with your batter instead!  Plus, top them with a creamy peanut butter frosting for the finishing touch.

Ingredients Needed

• Flour + Baking soda +Ground cinnamon + Salt
• Brown sugar
• Eggs
• Butter
• Bananas
• Powdered sugar
• Creamy peanut butter
• Powdered sugar
• Milk

• Pin it for Later

Recipe Notes

• Don't want to frost them? Skip it! They taste delicious without it.  You can also use your favorite (store brand or homemade) vanilla or cream cheese frosting as a substitute.
• No over mixing your batter! It can give you dense cupcakes.  Simply mix your batter until no dry spots are remaining. 
• This recipe makes about 15 cupcakes, instead of the standard 12. 
• Storage:  Keep any leftover cupcakes in a covered container. If it's really hot/humid in your area, store them in your refrigerator. They are best eaten within a week.
• Freezing:  Let cupcakes cool completely. Then, store plain cupcakes in a freezer safe/covered container or storage bag.  They will be good for several months. When you are ready to eat, let them defrost, then, frost them. 

Banana Bread Cupcakes with Peanut Butter Frosting

Banana bread in bite size form! Soft banana cupcakes topped with a dreamy peanut butter buttercream frosting.

Prep Time: 30 mins

Cook Time: 15 mins

Hands-Off Time: 60 mins

Yield: 15 cupcakes

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Ingredients

• 2 cups flour
• 1 tsp baking soda
• dash of salt
• dash of ground cinnamon
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 2 cups mashed bananas
• FOR FROSTING:
• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 2-3 TBSP milk

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Instructions

1. Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake papers.
2. In a bowl, whisk together flour, baking soda, salt and ground cinnamon. Set aside.
3. In a mixing bowl, beat softened butter until creamy. Add in brown sugar, eggs and bananas. Beat well.
4. Add in flour mixture and beat until no dry spots remain. Don't over beat your batter.
5. Divide batter evenly into prepared pan. Bake for 15-18 minutes or until toothpick inserted comes out clean.
6. Let cupcakes cool completely before frosting.
7. Make Frosting: Beat butter and peanut butter until creamy. Gradually, add in powdered sugar and beat to combine. Add in milk and beat until fluffy.
8. Frost on cooled cupcakes.

Written by Erin at Recipes My Mom Gave Me

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