Banana Cupcakes with Peanut Butter Frosting

A luscious bite full of banana and peanut butter that's super indulgent. Is over the top delicious with candied pretzels!

I wanted to bake something extra indulgent for my birthday, and came across a cake recipe by Candace Nelson in her cookbook. It was a banana peanut butter cake, topped with banana peanut butter frosting, with a mound of candied pretzels on top. I used to love snacking on bananas and peanut butter, so I knew the flavor combination would be amazing. It was an absolutely delicious cake, and it inspired me to make my own version. I simplified the recipe, swapped some ingredients with ones I know are tried and true and viola! A delicious, luscious perfect balance of sweet and salty, multi-textured bite sized desserts that are sure to please anyone who loves peanut butter. I've also topped them with blueberries, and that's an equally delicious combination (also a little easier to fit into your mouth, if that matters).

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Banana Cupcakes

Makes 12 cupcakes

Ingredients

• 1/2 cup unsalted butter, melted

• 1 1/2 large bananas (about 3/4 cup), mashed

• 1/2 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 2 large eggs

• 1/2 cup buttermilk

• 1 tsp pure vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

Instructions

1. Preheat your oven to 350 degrees. Line a 12 cup muffin pan with liners.

2. In a small bowl, melt the butter. Add the banana and mash to combine. Set aside.

3. In a medium bowl, add the flour, baking soda and salt and whisk to combine. Set aside.

4. In the bowl of a stand mixer using the paddle attachment (you can also whisk by hand or use a hand mixer), beat the butter, banana, both sugars and eggs until just combined.

5. Add the buttermilk and pure vanilla extract and beat until combined.

6. Add the flour mixture and beat until just combined (do not over mix).

7. Scoop the cupcake batter into the liners about 3/4 full.

8. Bake in the oven for 18-20 minutes, until a toothpick inserted into one of the cupcakes comes out clean.

9. Remove from the oven and allow to cool on a cooling rack for 10-15 minutes.

10. Top with peanut butter frosting and candied pretzels.

Alternatively you can top with cream cheese frosting and blueberries, if peanut butter and candy aren't your thing.

Peanut Butter Frosting

Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup peanut butter

• 1 1/2 cup powdered sugar

• 1 tbsp buttermilk

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer or whisk by hand), beat the butter and peanut butter until fluffy, about 2 minutes.

2. Add the buttermilk and continue to beat the mixture, slowly adding your powdered sugar until fully combined. The end result should be delightfully creamy.

Candied Pretzels

Ingredients

• 1/2 cup granulated sugar

• 2 tbsp unsalted butter

• 1/8 tsp salt

• 2 cups pretzels, broken into bite sized pieces

Instructions

1. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, break up your pretzels into bite sized pieces and set aside.

3. Combine the sugar, butter and salt in a frying pan over medium low heat.

4. Allow the butter and sugar to melt in the pan, stirring occasionally.

5. Once the mixture is melted and begins to turn a golden brown, pour in your broken pretzels and gently stir the mixture until all pretzels are coated in the sauce.

6. Pour the candied pretzels unto the parchment paper lined baking sheet. They will harden as they cool.

7. Break up the candied pretzels into bite sized pieces and place on your cupcakes.

Notes

• I break the pretzels into pieces with my hand, but feel free to chop them up with a knife if that's easier for you.

• The pictures below show the candied pretzel recipe doubled. My family loves snacking on them, so I always make extra!

Photos