Banana Cupcakes with Chocolate Peanut Butter Frosting
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Sally's Baking Addiction · by Sally★ 4.7

Banana Cupcakes with Chocolate Peanut Butter Frosting

NUTRITION · PER SERVING230M COOK
CAL 20%·PRO 14%
CARBS 55G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER44G TOTAL SUGAR
FAT 18G42% OF CAL
14G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter frosting. Sweet and indulgent, a classic treat.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 18
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup (120ml) buttermilk*
  • 1 cup (180g) mini or regular semi-sweet chocolate chips
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 1/4 cup (21g) unsweetened cocoa powder
  • 2 Tablespoons (30ml) heavy cream or half-and-half*
  • 1 teaspoon pure vanilla extract
  • salt, to taste
  • 3/4 cup (185g) creamy peanut butter
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half*
PREP
30M
SODIUM
306MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.