Banana Cupcakes with Peanut Butter Frosting

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Hands-on time:
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Yield: 12 cupcakes

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Who doesn't love a PB & B sandwich? This classic flavor combo makes a great cupcake: moist banana cake, peanut butter frosting, and a blizzard of crushed salty/sweet honey roasted peanuts on top.

Banana Cupcakes with Peanut Butter Frosting

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes
Published: 02/14/2012



  • 1/2 cup softened butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 3 small or 2 medium very ripe bananas, peeled and cut into chunks
  • 1/4 cup honey
  • 1/4 cup yogurt or buttermilk
  • 1 teaspoon vanilla extract or 1/2 teaspoon banana flavor, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground nutmeg, optional
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Cake Enhancer, optional, for moist texture


  • 2 cups confectioners' sugar
  • 3/4 cup peanut butter, creamy or chunky
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional, to taste
  • 1/3 to 1/2 cup milk or half & half
  • 1 1/3 cups crushed honey roasted peanuts, to garnish

Tips from our bakers

  • Use any peanuts — regular or dry roasted, salted or unsalted — in place of the honey roasted peanuts, if desired. Or leave the nuts out altogether. Or crush just 1/2 cup, and garnish sparingly. It's all up to you.
  • Bake this into two 8" layer cakes, if desired; or a thin 9" x 13" cake. The baking time will be about 25 minutes for the round layers, or 30 to 35 minutes for the sheet cake. Test by inserting a toothpick into the center of the cake; when it comes out dry, or with a few moist crumbs clinging to it, the cake is done. You'll need to make a double batch of the icing to fill and frost the cake.


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1) Preheat the oven to 350°F. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers.

2) Beat the butter and sugar in a mixing bowl until well combined.

3) Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that's OK.

4) Add the banana, honey, and yogurt or buttermilk, beating until well combined. Again, the mixture may look lumpy or curdled; that's OK.

5) Add the vanilla or banana flavor, baking powder, baking soda, salt, spices, flour, and Cake Enhancer. Beat until thoroughly combined.

6) Scoop the batter into the prepared pan, filling the wells almost full; a muffin scoop works well here.

7) Bake the cupcakes for 24 to 27 minutes, until a cake tester or toothpick inserted into the center of one comes out clean, or with a few moist crumbs clinging to it.

8) Remove the cupcakes from the oven, and place the pan on a heatproof surface. As soon as you're able, tilt the cupcakes in the wells of the pan; this prevents their bottoms from steaming.

9) When the cupcakes are completely cool, make the frosting. Beat together the confectioners' sugar, peanut butter, vanilla, and salt until crumbly.

10) Add 1/3 cup of the milk or half & half, beating to combine. If the frosting isn't soft enough to spread easily, add more liquid a tablespoon at a time, beating after each addition.

11) Put the crushed peanuts in a bowl. Frost the cupcakes, using about 42g (1 1/2 ounces) frosting for each. As you frost each cake, dip it into the crushed peanuts, turning it to cover the frosting completely.

12) Transfer cupcakes to a rack to set briefly; then cover and store airtight until you're ready to serve them. They'll stay fresh for a day or two; longer, if you've used Cake Enhancer.

Yield: 12 cupcakes.


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  • star rating 02/23/2015
  • Rhode from San Pedro, NL, Mexico
  • BEST-BANANA-CUPCAKE-EVER! The batter looks a little bit odd at first, but when dry ingredients are added and you blend them, the consistency is prefect: not runny, not heavy. The taste is really amazing: soft, spongy, sweet -I used only 1 cup of sugar, no honey-, and delicate. I made cake pops in my holstein machine, and got 48 cake bites, perfect in size and flavor. It is a keeper, and great for those days when you have some overripe bananas
  • star rating 06/17/2014
  • mmmine from KAF Community
  • I also wanted to add to my previous review that these cupcakes were very light and fluffy! All my ingredients were room temp and I did not overmix. As soon as the flour was incorporated I stopped the stand mixer.
  • star rating 06/17/2014
  • mmmine from KAF Community
  • I think this recipe has great potential but it really needs tweaking. Is it possible the amount of sugar is listed incorrectly? After reading some of the reviews I decided to cut back on the sugar but did add the honey. My cupcakes are waaaay too sweet! Almost to the point of not being edible. I am talking just the cake here, not the frosting. I will try again with cutting even more sugar out but would love to know how to substitute possibly some light brown sugar in place of some of the refined. I think it would compliment the banana flavor much nicer than the white. I did not use the frosting listed. I made a honey and peanut butter buttercream by substituting 1/4 C of the butter with peanut butter. Went well with the cupcake even though the cakes were sweeter than the frosting. I gave this 4 stars instead of 3 because there is a fantastic recipe hidden somewhere beneath all that sweetness, I just have to find it.
    Feel free to reduce the sugar by 1/4 if you would like. ~Amy
  • star rating 02/19/2013
  • Nancy from Knowlton Twp., NJ
  • As a very serious experienced baker, I was looking for something a little different since I had some bananas crying to be used. I made this recipe based on all the wonderful reviews. If I could give this 0 stars, I would. These were heavy, lacking in flavor and when combined with that horrible frosting, they were literally inedible! All went directly into the trash! I am a great fan of King Arthur Flour and their products. This recipe, however, in my opinion, falls far short of their usual standard.
    Oh dear! I wonder how these went to wrong for you, Nancy. The flavor is much stronger in these with very ripe bananas (starting to brown with lots of spots). Also, the blending of butter and sugar is critical: too much creaming or butter that is far too soft will not allow enough air in the batter. Also, it is important to keep the banana to just the amount in the recipe; 10oz of peeled banana. We would be glad to troubleshoot this with you over the phone: 1-855-371-2253. Kim@KAF
  • star rating 01/15/2013
  • AGee from KAF Community
  • Delicious! Made the cupcakes a little less sweet by dropping 1/4 cup of sugar and all the honey. Mashed the bananas. Used whole-milk yogurt. Left out the cake enhancer. Frosting was sinful and paired well with the intense ripe banana flavor of the cupcakes, which were incredibly moist and tender . Another winner, KAF!
  • star rating 11/10/2012
  • denlovert from Montreal. from KAF Community
  • How sweet it is, this is a very good light cupcake, but very sweet, next time I will decrease the sugar to 1 cup only, because when you add 1/4 cup of honey to the cup and a quarter of sugar, it turn to be sweety sweety.Next time I will probably give the 5 stars it deserve.
  • star rating 09/22/2012
  • Corrie II from KAF Community
  • Cupcakes came out great. Icing is a little heavy, but very tasty. Definately a keeper.
  • star rating 08/06/2012
  • from
  • First, the good news: The banana cake itself is wonderful; some of the best-tasting banana bread/cake I've tasted. And the peanut butter frosting is very rich, and is very good. But if you bite into it, all you can taste is the peanut butter frosting. It pretty much overwhelmed the banana flavor. I wonder how this would be if instead of having all that frosting covering the banana cake, instead put a bit of the peanut butter frosting as a filling inside the cake. Maybe this is just not my cup of tea, although I love a banana-peanut butter sandwich. It's got potential, but it's just too much.
  • star rating 03/30/2012
  • Stacey H. from Woodland, CA
  • Wow, what a FANTASTIC recipe! Extremely easy with outstanding results. I opted to bake in 8" round pans at first, which I experienced overcooked edges and raw middle, but that was because this is a very moist/wet and heavy cake recipe, and I don't have the cake strips which I obviously needed (and I'm a novice baker), but when cooked in cupcakes, I had better control and results. Because I used KAF's vietnamese cinnamon, the second time I did this I used half the amount of viet. cinn. and used a bit more of the freshly grated nutmeg for personal preferences, and it was fantastic. Next time around, I'll try the choc. chip add-in as one of your reviewers suggested. Kid-friendly,also, to make and to eat!
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