Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Hi, my name’s Alyssa and I love cupcakes.

*Hi Alyssa*

I’ve been putting off making these cupcakes for 3 days now. Why? Because I knew I had zero plans of making them healthy. Because I knew that I would want to dip my fingers in the peanut butter cream cheese frosting. Because I knew I couldn’t be trusted with 24 cupcakes in front of my face.

Don’t worry, I practiced self-control. I only ate 2. I had plans to eat 1 but then I thought it would be weird to have Adam bring in 23 cupcakes to work because it’s an odd number. You’re welcome for saving you the embarrassment babe.

These cupcakes are fluffy and moist. They’re silky and delicious. They’re simply irresistible.

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Ingredients

Cupcakes

  • 2 3/4 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup vegetable shortening, at room temperature
  • 1cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 medium very ripe bananas, mashed
  • ½ cup buttermilk
Peanut Butter Cream Cheese Frosting
  • 1 8oz package cream cheese frosting
  • 1 stick unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/2 cup natural peanut butter
  • Vanilla wafers (optional)
  • Chopped peanuts (optional)

Directions

  • Preheat the oven to 325 degrees F.
  • Line two 12-cup cupcake pans with paper liners.
  • Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  • Mash bananas in a separate bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes.
  • Add the sugar, brown sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low.

  • Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low-speed for a few more seconds.
  • Fill the cupcake liners about three-quarters full.
  • Bake for 18-20 minutes rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
  • While cooling you can prepare your frosting. Add all ingredients (powdered sugar, peanut butter, cream cheese and butter) and beat with a mixer until smooth.
  • Once cupcakes are cooled spread evenly on top.
  • Add 1/2 of a vanilla wafer or chopped peanuts to a top if desired
I wish I could tell you these were fat-free, that you could eat 10 of them without feeling guilt and that you wont need to run 10 miles after eating them. But, I can’t – I’d be lying. I’m no liar. I’m off to run 10 miles.
*Sorry that some pictures are so fluorescent looking! That would be the awesome lighting in my kitchen.
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25 Responses to “Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting”

  1. He’s so lucky to have a girl like you to save him from the shame of the dreaded 23 cupcake ska-doo!

  2. how about you run like 4,000 miles and run these cupcakes to my front door? 🙂

  3. Would you believe I hate cream cheese? I’d just eat the muffin part..and the nilla wafer 😉

    So I determined that any of the following goodies would make an excellent swap for the shoes (based on your recipe page): strawberry oat bars, smores cookies, cinn-crunch muffins. Really I wanted them all, but was trying to just pick a few…bake whichever ones you think are best!

  4. ahh those look delicious! i’d definitely eat 10, if not more lol
    ~danielle

  5. Oh my goodnessssss, these look fantastic.

  6. Looks great! I love the peanut butter – banana combo!

  7. Bring me a cup of that frosting! Swoon!!

  8. see this is why I dont bake-I’d definitely eat at least 10! plus, I’m too lazy lol!
    ~Jenn

  9. I’m amazed you only ate 2! I’m pretty sure I would’ve eaten the whole batch, haha! They look delicious!

  10. BAHAHA love the you’re welcome for saving you the embarrassment. I’ll take two please, as well, Mom 😉

    -courtney

  11. YUM! I want to reach into my computer and grab one of those cupcakes! 😀

  12. Whoa these look crazy good! I love the big heaps of frosting- I can’t be trusted around frosting when I make things, I have to practically double the recipe to have enough for the cake or cupcakes 🙂 That’s why I don’t bake every day haha

  13. Banana and peanut butter is one of my favorite combinations! I’ve never made a cupcake with these flavors though…such a great idea!

  14. ahhhhhhhh yummmm! naner + pb is a total match made in heaven!

  15. AND another reason why I love your blog……..haha your recipes are genius 😉

  16. Just had my first of the day, yup its 830am and i dont care-hopefully everyone at work attacks them today!

  17. Peanut butter cream cheese icing makes my heart sing!

  18. Peanut butter + banana + cream cheese is a KILLER combination!! Seriously, I can’t imagine a trio of flavors that I like more…The only thing that might make these even more dreamy is chocolate!

    I’m impressed with your self-restraint.Way to go stopping at two! I would have been ALL over those cupcakes!

  19. Oh but the 10 miles is so worth the two cupcakes! 🙂

    These look so amazing! I love the vanilla wafer on top! I haven’t had those in years!!

  20. Omg these look CRAZY good!! I love vanilla wafers, they seriously are my guilty pleasure, especially dipped in peanut butter 🙂

  21. These cupcakes have my heart! They look insanely yummy

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