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Banana, Peanut Butter and Chocolate Cupcakes



Banana Cakes:

  • 1 ½ cup plus 2 tablespoons cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick (½ cup) butter, softened
  • 1 ½ cup plus 2 tablespoons sugar
  • 4 eggs, room temperature
  • 1 cup mashed banana, about 3 ripe bananas
  • 1 teaspoon lemon juice
  • 2/3 cup milk plus 1 teaspoon lemon juice





Peanut Butter Cream Cheese Frosting:

  • 140g cream cheese
  • 2 tablespoons butter, softened
  • ¼ cup creamy peanut butter
  • 1 ½ cups powdered sugar
  • 2 tablespoons milk

Chocolate Cream Cheese Frosting:

  • 140g cream cheese
  • 4 tablespoons butter, softened
  • 1/3 cup cocoa powder
  • 1 ½ - 2 cups icing sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 180 degrees C.
  2. Sift flour, baking powder and salt together. Set aside.
  3. In a separate bowl, cream butter and sugar until light and fluffy.
  4. Mash bananas well in a small bowl and add lemon juice.
  5. Add one egg at a time and then add mashed banana. (If your eggs are still cold, run them under tepid water.)
  6. Alternate adding flour and buttermilk until everything is combined. Don’t over mix.
  7. Fill cupcake liners ¾ full and bake for 15-20 minutes or until a toothpick comes out clean. Let cool for 10 minutes and then put directly into an airtight container. The container may steam up, but this will keep the cake moist.
  8. Frostings: For each flavour, beat butter (including peanut butter) and cream cheese for several minutes. Then add all other ingredients. Use only as much milk and icing as desired.
  9. Fill your piping bag so that one side is peanut butter frosting and the other chocolate.
  10. Pipe onto cooled cupcakes.

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