These White Chocolate Peanut Butter Banana Cupcakes are so soft, moist and delicious! Full of peanut butter and banana flavor, this dessert is sure to stand out.
White Chocolate Peanut Butter Banana Cupcakes
I had so much fun developing this cupcake last week. Not sure we’ve ever devoured cupcakes so fast around here, lol! They were just good, that’s all there is to it.
I created a simple peanut butter, banana and white chocolate cupcake that is about to rock your taste buds. Not kidding. Can’t wait for you to try these.
Be sure to check out KitchenAid and Cook For The Cure for a wonderful cause! …..AND don’t forget to enter the KitchenAid Giveaway on Picky Palate tomorrow. These goodies are up for grabs.
Pretty simple line up for you. How pretty are those cupcake liners?! I found them at TJ MAXX a few months ago. Score!
I have to admit I still stare at my new Raspberry Ice KitchenAid every time I walk in the kitchen 🙂
How to Make The Best Banana Cupcakes
Let’s get started shall we? Some sugar please!
Two pretty eggs.
Some creamy peanut butter.
A little oil and sour cream.
Two very ripe mashed bananas.
Alright, mix this beautiful batter.
Time for a white chocolate sauce. Pour hot milk over some white chips and stir until melted. You will probably have to microwave a bit longer after stirring the milk in. Be patient, it does happen 🙂 Once it does, add it to the batter and mix.
Add your dry ingredients.
…..and fill em’ up. 3/4 way full works great.
Frost with my simple peanut butter butter cream then top with some crispy banana chips and a white chocolate square. I used THIS white chocolate bar cut into rectangles. I found it in my baking isle at the grocery store.
I love these. Can’t wait to make them again. Enjoy!
White Chocolate Peanut Butter Banana Cupcakes
Equipment
- Oven
Ingredients
Cupcakes
- 1/2 cup white chocolate chips
- 1/4 cup milk
- 2 large eggs
- 1/2 cup granulated sugar
- 2 very ripe bananas
- 1/4 cup creamy peanut butter
- 1/2 cup canola oil
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
- 1 cup all purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
Frosting
- 1 cup creamy peanut butter
- 1 stick unsalted butter softened
- 2-3 cups powdered sugar
- 1/4-1/2 cup milk
Instructions
Cupcakes
- Preheat oven to 350 degrees F. and line 20 muffin cups with paper liners.
- Place white chips in a medium bowl. Place milk into a microwave safe bowl and heat until hot, about 45 seconds. Pour over white chips, stirring until melted.
- Add eggs, sugar, bananas, peanut butter, oil, sour cream and vanilla to stand mixer, beating until well combined. Drizzle in melted chocolate until combined. Place flour, salt and baking soda into a medium bowl, mixing to combine.
- Slowly add dry ingredients to wet ingredients, mixing until well combined. Scoop batter into lined muffin cups, filling about 3/4 way full.
- Bake for 18-22 minutes until baked through. Remove and let cool completely.
Frosting
- Beat Butter and peanut butter until creamy and smooth. Add powdered sugar and milk until you have a nice frosting consistency. Spread over cooled cupcakes. Top with banana chips and white chocolate squares if desired.
Nutrition
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Have a great day! Come back soon 🙂
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
i just put a batch of these in the oven. I followed the recipe exactly but I am a little worried. The batter was really thin. I was wondering if it is supposed to be like that?
I made these for our congregation picnic bake-off and won! They were in such demand, I had to make another batch the next day. Thanks!!
This looks gorgeous. I would really like to showcase this recipe on my cupcake recipes and ideas blog if you agree.
Looks really great! I am loving all of the pink. I have the lighter pink KitchenAid mixer, I couldn’t decide between your pink and the one I got-yours looks s pretty in all of the photos!
I made these just after I sent my previous question (I got 16 out of the batch). I took them to a potluck last night, and they were a huge success! The cupcakes were so flavorful and moist and the frosting was divine. Thanks for another hit, Jenny!
So…line 20 muffin cups but it makes 12 cupcakes?? Which number should I plan for?
Ohmygod. These look ridiculously decadent. I need a reason to make these beautiful cupcakes!!
These look AMAZING!!! I am so excited to try this recipe; you are making me want a cupcake right now. Seriously; these are beautiful. I can’t wait to meet you in Seattle in a few weeks; Maria has raved over you and I’m so excited to meet you soon!
Have a great night and again- a fabulous recipe with beautiful photos!
great recipe! however, i’m from the UK, i’m not sure if you have canola oil here, what can be used as a replacement?
Hi there 🙂 these look ahhh-mazing!!! Now you are probably the most genius food creator I’ve ever seen. I would love to make these cupcakes but unfortunately I am allergic to sodium bicarbonate. Yup. No baking soda, baking powder, leaving…..Stinks. So if anyone could come up with an alternative it would be you. Got any ideas??? You’d be my hero 😉
Love the new design! And these cupcakes are to die for! Life is definitely pink when you have them around!
Jenny, these sound and look great! Happy Mothers day my friend!
I LOVE the pink cake stand. Where did you get that from?!!!
I am so coveting your pink mixer. LOVE the site redesign. xo!
These look fantastic and like a winning combination. I love trying out new cupcakes. Lovely wrappers, too!