Banana Caramel Peanut Butter Cupcakes

You know those days when you’re craving something sweet and nutty? Well, these banana caramel peanut butter cupcakes totally hit the spot! Trust me, they’re a little taste of heaven.

I was just messing around in the kitchen and decided to mix bananas, caramel, and peanut butter. Oh wow, these cupcakes came out so good! They’re soft, rich, and full of peanut butter-y flavor.

Seriously, if you love peanut butter, you gotta try these. Plus, the caramel drizzle? Oh my goodness, it makes them extra special. You’ll wanna make a batch just to share.

So, let’s grab those ripe bananas and some peanut butter. Come on, I’ll show you how to whip up these amazing cupcakes. They’re easy and soooo worth it!

Why You’ll Love This Recipe

• Naturally Sweetened: The bananas not only keep the cupcakes soft but also add natural sweetness, reducing the need for too much added sugar.
• Layered Flavors: The combination of peanut butter and caramel on top brings a velvety richness and a little crunch from the chopped peanuts.
• Simple Ingredients: Everything in this recipe is easy to find and works together to create a familiar but elevated flavor.
• Great for Sharing: Whether you’re baking for a family gathering, a birthday, or just a casual treat, these cupcakes are always a hit.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Yield:
This recipe makes 12 cupcakes, perfect for sharing or keeping as a small batch to enjoy throughout the week.

Skill Level:
This recipe is straightforward enough for beginner bakers, but it offers enough flexibility for those with more experience to add personal touches.

Required Kitchen Tools

You don’t need any fancy equipment for this recipe. Here’s what I recommend:

• Mixing bowls – one for dry ingredients, one for wet ingredients
• Hand mixer or stand mixer – for creaming butter and sugar smoothly
• Muffin tin with paper liners – to keep the cupcakes from sticking
• Measuring cups and spoons – for accuracy
• Silicone spatula – for folding in the banana and peanut butter
• Wire cooling rack – to cool the cupcakes evenly after baking
• Small spoon – for drizzling caramel sauce neatly over the cooled cupcakes

Ingredients

Here’s everything you’ll need to make these cupcakes from scratch. I’ve provided precise measurements for consistency, but I’ll also offer a few optional adjustments later.

• 1 and 1/2 cups (190g) all-purpose flour – spooned and leveled for accuracy
• 1 teaspoon baking soda – for lift and lightness
• 1/2 teaspoon baking powder – adds extra rise
• 1/2 teaspoon salt – balances sweetness and enhances flavor
• 1/2 cup (115g) unsalted butter, softened – for a rich, buttery crumb
• 1 cup (200g) granulated sugar – sweetness to complement the bananas
• 2 large eggs – room temperature is best for even mixing
• 3 ripe bananas, mashed – the riper, the better for natural sweetness
• 1/2 cup (125g) creamy peanut butter – gives the cupcakes a nutty richness
• 1/4 cup (60ml) milk – adds moisture and helps with the batter consistency
• 1 teaspoon pure vanilla extract – rounds out the flavors
• 1/2 cup caramel sauce (for topping) – store-bought or homemade, adds a glossy finish
• 1/2 cup chopped peanuts (for topping) – for crunch and texture

Variations for Banana Caramel Peanut Butter Cupcakes

• Chocolate Version: Stir in 1/2 cup of mini chocolate chips for a chocolate-banana-peanut butter combo.
• Swirled Peanut Butter: Drop dollops of peanut butter into the batter and swirl it through with a skewer for a marbled effect.
• Salted Caramel Finish: Sprinkle a pinch of flaky sea salt over the caramel sauce for a more sophisticated finish.
• Nut-Free Option: Leave out the chopped peanuts if serving to someone with a nut allergy.

How to Make Banana Caramel Peanut Butter Cupcakes – Step-by-Step Instructions

1. Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This helps prevent sticking and makes cleanup easier.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.

3. Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. This creates a smooth base and traps air for a lighter cupcake.

4. Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract for flavor depth. The mixture should look smooth and slightly pale.

5. Incorporate Bananas and Peanut Butter

Gently fold in the mashed bananas and peanut butter. Mix until just combined—don’t overwork the batter, or the cupcakes may turn dense.

6. Add Dry Ingredients and Milk

Gradually add the dry ingredient mixture, alternating with the milk. Start and finish with the dry ingredients. Mix on low speed or fold by hand just until everything is incorporated.

7. Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use a spoon or cookie scoop for consistency.

8. Bake

Bake the cupcakes in the preheated oven for 20-25 minutes. They should be golden brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

9. Cool

Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before adding toppings.

Serving and Decoration

Once the cupcakes are cooled, spoon or drizzle the caramel sauce generously over the tops. For extra texture and a hint of crunch, sprinkle each cupcake with chopped peanuts.

If you’re feeling adventurous, you could pipe a small swirl of peanut butter frosting on top before adding the caramel. But even without frosting, these cupcakes shine with flavor.

How to Serve Banana Caramel Peanut Butter Cupcakes

These cupcakes are versatile and work for various occasions:

• Casual Desserts: Perfect for potlucks, family dinners, or after-school treats.
• Special Events: Add decorative cupcake toppers for birthdays or celebrations.
• Snack Time: Enjoy with a glass of milk, a cup of coffee, or tea.

Storing Banana Caramel Peanut Butter Cupcakes

• Room Temperature: Store cupcakes in an airtight container for up to 2 days.
• Refrigerator: They can be kept in the fridge for up to 4 days. Let them come to room temperature before serving for best texture.
• Freezer: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge and drizzle caramel before serving.

Tips and Tricks for Success

• Use Ripe Bananas: The riper, the better. They add natural sweetness and moisture.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the cupcakes tender.
• Test with a Toothpick: Check doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
• Cool Completely: Adding caramel sauce on warm cupcakes can cause it to melt and run off. Let them cool completely first.
• Customize Toppings: For a touch of flair, drizzle extra caramel, sprinkle crushed pretzels, or add a dash of flaky salt.

Nutrition (Per Cupcake)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	35g
Protein	5g
Fat	18g
Saturated Fat	7g
Cholesterol	45mg
Sodium	200mg
Fiber	2g
Sugar	22g

FAQs

Q: Can I use natural peanut butter?
A: Yes, but the consistency may be slightly different, and the batter might be less smooth.

Q: Can I make mini cupcakes with this recipe?
A: Absolutely. Just reduce baking time to 10-12 minutes and check for doneness early.

Q: Can I use a different nut butter?
A: Sure! Almond or cashew butter would work, but each adds a unique flavor.

Q: How can I make this recipe dairy-free?
A: Substitute the butter with a dairy-free margarine and use plant-based milk.

Q: Can I use a store-bought caramel sauce?
A: Yes, store-bought works well and saves time. Just pick one with a smooth, pourable consistency.

Conclusion

I’ve used these ingredients to create a cupcake that’s both indulgent and easy to make. The Banana Caramel Peanut Butter Cupcakes combine simple pantry staples into a treat that’s moist, flavorful, and naturally sweet. Whether you’re baking for a family gathering or a cozy afternoon snack, these cupcakes deliver.