This post contains affiliate links. Please see our disclosure policy.
Tender, moist banana cupcakes topped with a rich and creamy peanut butter frosting and a sprinkle of peanut brittle make these vegan cupcakes simply irresistible. Everyone’s favorite combination of flavors is transformed into an incredibly delicious treat perfect for birthday celebrations, family gatherings, or whenever you are craving something sweet.
Why You’ll Love These Peanut Butter and Banana Cupcakes
These cupcakes are rich, chewy, and loaded with sweet, ripened bananas. Topped with a thick and rich peanut butter frosting, the flavor combination will take you back to your childhood. I added the peanut brittle for a touch of crunch and even more peanut flavor.
If you enjoy dessert as much as I do, you may also enjoy these Almond Butter Chocolate Chip Cookies and these Chocolate Chunk Protein Muffins.
Table of contents
Recipe Ingredients
Cake
- All-purpose flour: All-purpose flour is the base for these cupcakes. To make them gluten-free, use a 1-1 gluten-free flour.
- Baking powder: Provides lift and helps the muffins rise.
- Baking soda: Helps create the fluffy texture.
- Salt: Helps enhance the flavor.
- Granulated sugar: Adds a touch of sweetness. Feel free to substitute with coconut sugar on a one-one basis.
- Neutral oil: Adds moisture; use canola, vegetable, or sunflower.
- Mashed banana: Make sure the bananas are ripe; the more black, the better.
- Oat milk: Unsweetened oat milk adds moisture, though any unsweetened plant-based milk will work.
- Vanilla extract: Use real vanilla extract to enhance the sweetness.
- Apple cider vinegar: Helps with the rising of the cupcakes.
Frosting
- Vegan butter or margarine: Use softened vegan butter or margarine.
- Powdered sugar: Also known as confectioners’ sugar, this adds sweetness and texture to the frosting.
- Salt: A pinch of salt enhances the flavor.
- Creamy peanut butter: Choose all-natural, no added sugar or oil peanut butter to make the creamy frosting.
Peanut brittle
- Vegan butter or margarine: Adds a silky richness to the brittle and adds to the caramel-like flavor.
- Granulated sugar: Adds sweetness to the peanut brittle.
- Salt: Enhances the flavor.
- Baking soda: Improves the texture so it is light and airy.
- Roasted unsalted peanuts: Adds texture, crunch and taste.
Variations
- Stir chocolate chips, chopped peanuts, or other nuts into the batter, even raisins will add some texture.
- Drizzle with melted chocolate after frosting.
- Add a pinch of cinnamon to the batter for more warmth.
- Opt for almond butter instead of peanut butter.
How To Make Vegan Peanut Butter Cupcakes
- Combine the flour, baking powder, baking soda, and salt and stir to evenly distribute.
- Combine the mashed banana, sugar, oil, oat milk, vanilla extract, and apple cider vinegar and mix until smooth.
- Add the flour mixture and beat until combined.
- Pour mixture into cupcake wells and bake.
- Combine the vegan butter, salt, and half the powdered sugar in a bowl, mix well, add the remaining powdered sugar and peanut butter, and beat until smooth.
- Combine vegan butter and granulated sugar, heat to dissolve the sugar, and cook until the color changes.
- Once it’s dark gold, remove from the heat and add the baking soda.
- Add the peanuts and stir to coat.
- Pour on to a parchment lined baking sheet and press into a single layer. Set aside to cool.Once firm, break into individual pieces.
- Pipe or spread the frosting onto the cupcakes. Garnish with peanut brittle before serving.
Tips
- Use overripe bananas for the best flavor and texture. Keep a stash of ripe bananas in the freezer to use in baking. Thaw in the microwave just before using.
- Take the vegan butter out of the fridge at least 30 minutes before you begin preparing the cupcakes so it can soften.
- Use fresh peanut butter for easy blending. Older peanut butter may be dry and harder to mix.
Recipe FAQs
Place uneaten cupcakes in an airtight container wrapped individually in plastic, and store in the refrigerator for up to 4 days. Eat directly from the fridge or bring to room temperature. You can also freeze these cupcakes for up to 1 month. Thaw in the fridge overnight.
Yes, absolutely! Bake in a 9” square baking pan for 30-35 minutes or divide between two 8” round baking pans for 25-30 minutes.
These soft, tender cupcakes are bursting with banana flavor and topped with a luscious, creamy peanut butter frosting dotted with sweet and crunchy peanut butter brittle. They’re incredibly easy to make and perfect for customizing with your favorite add-ins. They make a whimsical treat that’s ideal for parties, holidays, or whenever the craving hits.
More Dessert Recipes
If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.
Peanut Butter Banana Cupcakes
Ingredients
Cake
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 7 tbsp neutral oil, canola, vegetable, sunflower, etc
- 3/4 cup mashed banana, 2 medium
- 2/3 cup oat milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Frosting
- 1/2 cup vegan butter or margarine, softened
- 2 cups powdered sugar
- 1/4 tsp salt
- 2-3 tbsp creamy peanut butter
Peanut Brittle
- 1 tbsp vegan butter or margarine
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup roasted unsalted peanuts
Instructions
- Preheat oven to 350°F/175 C. Line 1/2 cup wells in a cupcake pan with liners.
Make the cake
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute.
- In a large bowl, combine the mashed banana, sugar, oil, oat milk, vanilla extract, and apple cider vinegar. Beat with a hand mixer on low speed until smooth and well combined.
- Add the flour mixture and beat on low until just combined and no lumps remain.
- Pour into prepared cupcake wells (about 1/3 cup per well) and shake to level.
- Bake for 19-22 minutes until a skewer inserted comes out clean.
- Allow to cool in the tin for at least 5 minutes before removing and allowing to cool completely.
Make the frosting
- Combine the vegan butter, salt, and half the powdered sugar in a bowl.
- Beat with a hand mixer on low speed, slowly incorporating the rest of the powdered sugar.
- Add the peanut butter and beat until smooth.
- Increase the speed and beat until very fluffy, 3-5 minutes.
Make the brittle
- In a heavy-bottomed saucepan, combine 1 tbsp vegan butter and ¼ cup granulated sugar. Heat over medium, swirling occasionally to dissolve the sugar.
- Once sugar is mostly dissolved, reduce heat to medium low and cook uncovered and undisturbed until the colour starts to shift. Keep a very close eye on the caramel as this will happen quickly.
- When the caramel is a dark gold color, remove from the heat, and immediately add in salt and baking soda. Stir quickly. The mixture will foam slightly. Residual heat from the pot will continue cooking the caramel, so err on the side of lighter in color.
- Add the peanuts and stir to coat. Pour on to a parchment lined baking sheet and press into a single layer. Set aside to cool.
- Once firm, break into individual pieces.
Assemble the cupcakes
- Pipe or spread the frosting on. Garnish with peanut brittle.
- Serve immediately or store covered in the fridge for up to 3 days. Individual cupcakes can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
