Peanut Butter Banana Cupcakes Recipes

PEANUT BUTTER BANANA CUPCAKES

Steps:

• TO MAKE THE CUPCAKES:
• Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
• 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
• 3. Add vanilla extract and mix until combined.
• 4. Add egg white and egg in two batches, mixing until combined after each.
• 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
• 6. Add half of the dry ingredients to the batter and mix until well combined.
• 7. Add the milk and banana mixture and mix until well combined.
• 8. Add remaining dry ingredients and mix until well combined.
• 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
• 10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. TO MAKE THE FROSTING:
• Beat the cream cheese and butter together until smooth.
• 2. Add the peanut butter and mix until smooth.
• 3. Add half of the powdered sugar and mix until smooth.
• 4. Add remaining powdered sugar and mix until smooth.
• 5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
• 6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

PEANUT & BANANA CUPCAKES

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.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

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.

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

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.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
• For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
• For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
• Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
• To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

PEANUT BUTTER AND BANANA CUPCAKES

Steps:

• Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
• Gradually add eggs, beating well with each addition. Beat in banana.
• Lightly fold half the flour through the peanut mixture. Stir in the buttermilk, followed by the remaining flour.
• Spoon into 12 cupcake cases and bake at 350°F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
• Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
• Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
• Cut a small circle from the top of the cakes and cut these circles in half. Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top. Sprinkle with icing sugar if desired.
• •Variations: Can replace sugar for sugar substitute (allow for extra calories).

EASY PEANUT BUTTER-BANANA CUPCAKE RECIPE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
• Microwave peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Spread onto tops of cupcakes, adding about 1 tsp. to each. Cool.
• Blend milk and banana in blender until smooth. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy. Spread onto cupcakes, adding about 2 Tbsp. to each. Sprinkle with nuts.

PB AND BANANA CAKE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, peanut butter and brown sugar with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. On low speed, beat in banana and vanilla until smooth.
• In small bowl, mix flour, baking powder, baking soda and salt. On low speed, beat flour mixture into peanut butter mixture.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 1 inch apart.
• Bake 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Drizzle cookies with melted frosting and sprinkle with peanuts.