White Chocolate Peanut Butter Banana Cupcakes
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.
Servings 12 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
- 1 cup creamy peanut butter
- 1 stick unsalted butter softened
- 2-3 cups powdered sugar
- 1/4-1/2 cup milk
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.
Calories: 546kcal | Carbohydrates: 51g | Protein: 10g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 306mg | Potassium: 301mg | Fiber: 2g | Sugar: 38g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg