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Banana Cupcakes with Peanut Butter Frosted
I think cake making can be split into a number of categories:-

1. Cake to give to away
2. Cake to bake for fun
3. Cake for medicinal purposes

Having now had a stinking cold for nearly two weeks, I’m in need of medicinal cake. These are practically health food as they contain not only fruit but also peanut butter, you know, FOR ENERGY. You don’t need to be a doctor to prescribe that, do you?

Banana Cupcakes with Peanut Butter Frosted
There’s something totally soothing about taking an hour to make something just for the fun of it, then sitting down to share it with a cup of tea. If you’re in need of a pick me up, do yourself a favour and prescribe yourself one of these.

Nutty, fluffy, banana-y. (Is that even a word? It is now. These cupcakes deserve it.)

Banana Cupcakes with Peanut Butter Frosted

Banana Cupcakes with Peanut Butter Frosted

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.

Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.


How to make Banana Cupcakes with Peanut Butter Frosting:

4.67 from 12 votes

Banana Cupcakes with Peanut Butter Frosting

These tasty banana cupcakes are a family favourite with delicious peanut butter frosting, it's one not to be missed.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12


  • 150 g Unsalted butter
  • 75 g Caster sugar
  • 75 g Soft light brown sugar
  • 2 Large free range eggs
  • 175 g Self-raising flour
  • 2 Large bananas, peeled and well mashed

For the frosting

  • 175 g Unsalted butter
  • 220 g Icing sugar
  • 110 g Smooth peanut butter
  • Handful of salted peanuts to decorate


  • Beat the room temperature butter with the caster sugar and soft light brown sugar.
  • Beat in each egg, one at a time.
  • Fold in the flour and mashed bananas (do this by hand if you've been using a mixer).
  • Share between 12 paper muffin cases in a muffin tin.
  • Bake at 180C for about 19 minutes, or until very pale golden brown.
  • Whilst they are baking, beat the butter, with the icing sugar until well combined.
  • Beat in the peanut butter.
  • Add a teaspoon at a time of boiling water until the icing is a light, fluffy consistency.
  • When the cupcakes are totally cool, pipe the icing onto the cakes or swirl on with a knife.
  • Top with some salted peanuts.


Calories: 441kcalCarbohydrates: 49gProtein: 5gFat: 26gSaturated Fat: 14gCholesterol: 85mgSodium: 65mgPotassium: 171mgFiber: 1gSugar: 33gVitamin A: 730IUVitamin C: 1.7mgCalcium: 22mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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  1. 5 stars
    I’ve just made these for my daughter’s first birthday party. I lowered the sugar to 50g brown and 50g caster, and also altered the frosting slightly to add cream cheese and it’s absolutely delicious! The batter worked perfectly with gluten free self raising flour too. I used 200g. Thank you for this delightful and simple recipe! Have shared with friends and family 🙂 xo

  2. Banana-y is definitely a word in my books and these love divine – lovely photos! I am such a peanut butter fan but I try to curb it as my other half i allergic – so I eat it in secret!!! 🙂

  3. Two of my favourite things in a cake so I absolutely loved them! Sadly, my plates aren’t as gorgeous as yours but the cakes were amazing and I’ll definitely be making them again! 😀