Peanut Butter Birthday Cupcakes with Banana Buttercream Frosting

Peanut butter cupcakes with a banana buttercream frosting. If that doesn’t make your heart skip a beat, I’m not sure what will.


For the peanut butter cupcakes:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup smooth peanut butter
1/2 cup packed brown sugar
1 egg
2 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
2/3 cup milk (I used plain unsweetened almond milk)

For the banana buttercream:
1 ripe banana, mashed (not overripe!)
1/2 cup (1 stick) unsalted butter, softened
1 tsp lemon juice
1/2 tsp vanilla extract
pinch of salt
3 cups powdered sugar

To top (optional):
Peanut butter
Finely chopped toasted peanuts


  1. Preheat oven to 350 and place liners in cupcake tins.
  2. In a large bowl, beat together the butter, peanut butter and brown sugar for several minutes until light and fluffy. Add egg and vanilla and beat until smooth.
  3. In a separate medium bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the peanut butter mixture, alternating with the almond milk, beating well after each addition.
  4. Spoon batter into lined cupcake tins, filling each about 2/3 full. Bake until a toothpick inserted in the center of a cupcake comes out with moist crumbs, 18-20 minutes. Remove and cool completely before frosting.
  5. .....
  6. Visit Peanut Butter Birthday Cupcakes with Banana Buttercream Frosting @ www.coffeeandquinoa.com for full instructions

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel