Banana Caramel Peanut Butter Cupcakes

Why You’ll Love This Recipe

These cupcakes are a rich blend of sweet and salty, soft and crunchy. The mashed bananas keep the cake moist, while the creamy peanut butter and caramel topping add a luxurious finish. They’re great for parties, celebrations, or simply treating yourself.

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup mashed ripe bananas (about 2 bananas)
½ cup sour cream
½ cup creamy peanut butter
½ cup caramel sauce
½ cup chopped peanuts
Banana slices (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Bananas and Sour Cream: Add mashed bananas and sour cream to the wet mixture; mix until well incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined—do not overmix.
7. Fill Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Frost and Garnish: Once cooled, frost with creamy peanut butter, drizzle with caramel sauce, sprinkle chopped peanuts, and garnish with banana slices.

Servings and timing

• Yield: 12 cupcakes
• Prep time: 20 minutes
• Bake time: 20 minutes
• Total time: 40 minutes

Variations

• Swap sour cream for Greek yogurt for a tangy twist.
• Use almond or cashew butter instead of peanut butter for a nutty variation.
• Top with chocolate chips or a chocolate drizzle for extra richness.
• Make a layered cake using the same batter and toppings.

Storage/Reheating

• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• For best flavor, bring refrigerated cupcakes to room temperature before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, bake them a day ahead and store them unfrosted; frost before serving.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.

Can I use natural peanut butter?

Yes, but ensure it’s well stirred and not too runny.

Can I make this into a cake instead of cupcakes?

Yes, bake in a greased 9-inch round pan for 30–35 minutes.

What type of caramel sauce works best?

Use thick, rich caramel for easier drizzling and better flavor.

Are these cupcakes suitable for kids?

Yes, though check for nut allergies before serving.

How do I prevent soggy banana slices on top?

Add the slices just before serving and lightly coat with lemon juice.

Can I use whole wheat flour?

Yes, but expect a denser texture.

What can I use instead of sour cream?

Greek yogurt or plain yogurt works well.

How can I make them dairy-free?

Use dairy-free butter, yogurt, and caramel alternatives.

Conclusion

Banana Caramel Peanut Butter Cupcakes combine sweet, salty, creamy, and crunchy into one irresistible treat. Perfect for dessert tables, celebrations, or an indulgent snack, these cupcakes are sure to impress and satisfy every craving.

Banana Caramel Peanut Butter Cupcakes

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Indulgent banana caramel peanut butter cupcakes with moist banana cake, creamy peanut butter frosting, rich caramel drizzle, and crunchy peanuts—perfect for any sweet occasion.

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Ingredients

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup mashed ripe bananas (about 2 bananas)

½ cup sour cream

½ cup creamy peanut butter

½ cup caramel sauce

½ cup chopped peanuts

Banana slices (for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Add mashed bananas and sour cream to the wet mixture; mix until well incorporated.
6. Gradually add the dry ingredients into the wet mixture, mixing until just combined—do not overmix.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, frost with creamy peanut butter, drizzle with caramel sauce, sprinkle chopped peanuts, and garnish with banana slices.

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Notes

Swap sour cream for Greek yogurt for a tangy twist.

Use almond or cashew butter instead of peanut butter for variation.

Top with chocolate chips or drizzle for extra richness.

Make a layered cake with the same batter and toppings if preferred.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 330
• Sugar: 25g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 45mg