Banana Spiced Cupcakes
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Yum! These rich and decadent old-fashioned Banana Spiced Cupcakes are infused with cinnamon, nutmeg, and allspice, with just a hint of honey and Greek yogurt to make them ultra-moist!
These charming, comfort banana cupcakes will make your taste buds sing “hallelujah” with every single bite with a luscious peanut butter frosting on top.
You can eat these Banana Spiced Cupcakes without the frosting if you want, but I had a major craving for some really luscious frosting. Peanut butter and banana go so wonderfully together, so why not top these cupcakes with Delicious Peanut Butter Buttercream Frosting!
This peanut butter buttercream frosting is so creamy, dreamy and fluffy, I could just eat it by the spoon-fulls. That is totally ok, right? Add it on brownies or cake any time!
Ingredients You Need for Banana Cupcakes with Peanut Butter Frosting
Banana Cupcake Recipe
- unsalted butter, room temperature
- sugar
- honey
- eggs
- Greek yogurt
- all-purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- pumpkin pie spice
- 2 large bananas, mashed
- vanilla extract
Peanut Butter Cream Frosting
- confectioners’ sugar
- creamy peanut butter
- unsalted butter at room temperature
- vanilla extract
- salt
- heavy cream or milk
- honey
How to Make Banana Cupcakes
Banana Cupcakes
- Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, add the butter and sugars. Beat with a handheld mixer until combined.
- Add the vanilla Greek yogurt, honey and vanilla extract.
- Slowly beat in the eggs, one at a time.
- Combine the dry mixture and wet mixture together until just incorporated.
- Add the bananas, being careful not to over-mix.
- Using an ice cream scoop, fill each cupcake liner ¾ full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Peanut Butter Frosting
- While the cakes are baking, use mixer on low speed to combine and cream powdered sugar, peanut butter, butter, vanilla, honey and salt in bowl.. Stop the mixer and scrape down sides of the bowl, then add the heavy cream and beat on high speed until frosting is smooth and fluffy.
- Pipe on completely cooled cupcakes.
- Top with some chopped Snicker
bars or some Nut Butter Cookies
.
Options
- If you don’t want frosting, these would be excellent for breakfast with coffee or as a snacking type cake.
- Double the peanut butter frosting if you want extra. Cream cheese frosting will also be excellent!
These Banana Cupcakes are fantastic for fall and summer time! Totally a family favorite treat that is perfect for any occasion! Especially when you have ripened bananas to use up! Here’s the recipe for the Old-Fashioned Banana Spice Cakes {Peanut Butter Buttercream Frosting}. Enjoy!!
Banana and Peanut Butter Always Go Great Together! Check out More!
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- Supreme Chocolate & Peanut Butter Banana Loaf!
- Chocolate Swirl Peanut Butter Lovers Banana Bread
- Banana Cream Cheese Bread with Peanut Butter Streusel
- fSuper Easy Banana Bread Recipe! Moist & Delish!
Old-Fashioned Banana Spice Cupcakes {Peanut Butter Cream Frosting}
Ingredients
Banana Spice Cupcakes
- ½ cup unsalted butter room temperature
- ⅓ cup sugar
- ¼ cup honey
- 2 eggs
- ¼ cup Greek yogurt
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 large bananas mashed
- 1 ½ teaspoons vanilla extract
Peanut Butter Cream Frosting
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 6 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream or milk
- 1 teaspoon honey
Instructions
Banana Spice Cupcakes
- Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, add the butter and sugars. Beat with a handheld mixer until combined.
- Add the vanilla Greek yogurt, honey and vanilla extract.
- Slowly beat in the eggs, one at a time.
- Combine the dry mixture and wet mixture together until just incorporated.
- Add the bananas, being careful not to over-mix.
- Using an ice cream scoop, fill each cupcake liner 3/4 full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Frosting
- While the cakes are baking, use mixer on low speed to combine and cream powdered sugar, peanut butter, butter, vanilla, honey and salt in bowl.. Stop the mixer and scrape down sides of the bowl, then add the heavy cream and beat on high speed until frosting is smooth and fluffy.
- Pipe on completely cooled cupcakes.
- Top with some chopped snicker bars.
Thanks! That frosting is too die for! 🙂
This looks wonderful, especially the peanut butter cream frosting 🙂
Thank you Mel! 🙂 That is awesome! I’m very honored and tickled!
Oh my gosh, definitely pinning so I can make these. 3 of my favorite ingredients: Banana, Peanut Butter, and Buttercream. Sounds like a dream. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.