Banana Chocolate Cupcakes with Peanut Butter Frosting
These Banana Chocolate Cupcakes with Peanut Butter Frosting are moist, gluten-free, and topped with a creamy peanut butter frosting. Perfect for any celebration or sweet craving!
Equipment
- Muffin Tin
- Parchment cupcake liners
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Offset spatula or piping bag
Ingredients
Cupcake Ingredients
- 1 cup gluten-free 1:1 baking flour recommended: Bob's Red Mill 1-to-1 or King Arthur Measure for Measure
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/2 cup milk whole or 2%
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 very ripe banana mashed
- Mini chocolate chips, chocolate curls, chocolate sprinkles, etc. for decorating, if desired
Peanut Butter Frosting Ingredients
- cream cheese room temperature
- unsalted butter room temperature
- creamy peanut butter
- powdered sugar
- 1-2 tablespoons milk optional, to adjust frosting consistency
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a large bowl, sift together the gluten-free baking flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk them well so everything is evenly distributed and there are no lumps.
- In a separate bowl, whisk the eggs thoroughly. Add the mashed ripe banana, milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
- Gradually add the wet mixture into the dry ingredients, stirring gently but thoroughly. Once combined, carefully pour in the boiling water and mix until the batter is smooth. The batter will be thin—that’s normal and helps keep the cupcakes moist.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack.
Peanut Butter Frosting Preparation
- While the cupcakes cool, beat the cream cheese and unsalted butter together until creamy and smooth. Add the creamy peanut butter and beat again until fully incorporated. Gradually add powdered sugar, mixing well after each addition. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
Frosting and Decorating
- Once the cupcakes are completely cool, use an offset spatula or piping bag to frost each cupcake generously with the peanut butter frosting. Decorate with mini chocolate chips, chocolate curls, or sprinkles as you like.
Notes
- Use a very ripe banana for natural sweetness and extra moisture.
- Adjust frosting consistency with milk to make it spreadable or pipeable.
- Store cupcakes in an airtight container in the fridge for up to 4 days or freeze unfrosted cupcakes for up to 3 months.
- For vegan options, substitute eggs with flax eggs and use plant-based milk and vegan butter.
- To fix runny frosting, add more powdered sugar or chill it before use.