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Banana Cupcakes | Unbelievably soft banana cupcakes are frosted with a creamy peanut butter cream cheese frosting that's kissed with honey, and drizzled with chocolate!
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4.38 from 8 votes

Banana Cupcakes with Peanut Butter Cream Cheese Frosting

Unbelievably soft banana cupcakes are frosted with a creamy peanut butter cream cheese frosting that's kissed with honey, and drizzled with chocolate!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 -18 cupcakes
Author: The Chunky Chef

Ingredients

  • 1 1/2 cup cake flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter softened
  • 3 very ripe bananas mashed
  • 3 eggs separated
  • 1/2 tsp vanilla
  • Dash of cinnamon
  • Dash of ground nutmeg
  • 1/2 cup chocolate chips optional
  • PEANUT BUTTER CREAM CHEESE FROSTING:
  • 3/4 cup peanut butter
  • 4 Tbsp butter room temperature
  • 4 oz cream cheese softened
  • 3/4 cup powdered sugar whisked to remove any clumps
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 1-3 Tbsp heavy cream or half and half
  • Drizzle of honey

Instructions

  • Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.
  • In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • Separate eggs and place yolks in a small bowl and whites in the bottom of a stand mixer fitted with the whisk attachment.
  • Turn mixer on to MED speed and whip egg whites until white and stiff peaks form. Scoop out, place in a bowl and set aside.
  • Fit mixer with the paddle attachment and cream together butter and sugars until butter becomes lighter in color.
  • Add in egg yolks, vanilla, and mashed bananas and mix to combine.
  • Mix in flour mixture until just combined.
  • Slowly mix in one third of the whipped egg whites.
  • By hand, gently and carefully fold in the remaining whipped egg whites.
  • If using chocolate chips, stir them in.
  • Scoop batter into prepared muffin liners, filling each cup about two thirds of the way.
  • Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in pan for 3 minutes, then remove to a wire rack to cool completely.
  • MAKE THE FROSTING:
  • In the bowl of a stand mixer, add the butter and beat until light in color.
  • Add in softened cream cheese and beat until combined.
  • Add in peanut butter and beat until combined.
  • Add in honey, cinnamon, vanilla, and heavy cream, beat until combined.
  • Add half of the powdered sugar and beat until combined.
  • Repeat with remaining powdered sugar.
  • If necessary, add additional heavy cream until desired frosting consistency.
  • Turn mixer to MED speed and beat until light and fluffy, about 2-3 minutes.
  • Scoop frosting into piping bag fitted with a decorating tip and frost as desired.

Notes

** Frosting recipe can easily be doubled if you'd like more.
** Recipe can be made with a hand mixer instead