Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting

Right now, my garden is aflame with a brilliant butterfly weed, orange-smoothie hibiscus flowers with hearts of blood, pink and white echinacea blooms, pink and yellow dahlias, snow-white daisies and yellow daisies, lavender clematis and delicately hued hollyhocks, to name just a few.
Butterfly Weed
Desi and I bought our fixer-upper home during the hot housing market of 2005. In other words, we paid too much for a house that needed more work than our wallets could handle. But we fell in love with the 1925 Sears Home– a charmer with its historic trim and spacious rooms. We thought our three dogs would love the large (for the Washington-area) backyard shaded by a towering Holly and a beautiful Oak.

Hollyhocks
Over the years, we have worked to make it our home. For the first few years, weekends were taken over by “house” work– Desi spent hours on a ladder steaming the walls and scraping painted-off wallpaper from every single room. I learned all about staining wood floors and spackling and sealing superficial cracks in the ancient but still beautiful plaster. Both of us became such quick painters that we joked about starting a business. 
Hibiscus flower
Our old house is certainly a money pit. We have spent nearly extra penny we had hiring people to do the work we couldn’t do– repair the broken-down chimney, waterproof the basement, replace the nearly century-old water pipes and a kitchen that was as old as the house itself, add a fence to keep our rambunctious doggies in, among many, many other projects.
With all of our attention focused on the house, the yard suffered. When we bought the house it had been a nice enough yard, with a neat lawn and a few flowering plants, mostly hostas and day lilies. Under attack from three dogs, it soon began to show signs of wear and tear. So this year, although our house project is far from complete, I’ve decided to take the yard in hand. As anyone who knows anything about gardening knows, that’s a lofty project for the best of yards, and especially for one in the shape that ours is.
Tiger Lilies
Let me backtrack here, though. I haven’t neglected everything (just the lawn and the edging and the weeding and…okay, let’s not make a list). But I have been planting some perennials assiduously each year and now, year after year, they have been returning and rewarding us with some beautiful color. We have also planted flowering trees and bushes over the ashes of our three beloved pets because, honestly, we didn’t know what else to do with them and I didn’t want the ashes in the home– it just seemed so…morbid.
Dahlia
We shared our brilliant idea with the guy at the nursery who assured us that the ashes would do the plants a world of good. So Freddie’s now a brilliant-red crepe myrtle who is about to flower for his third year, Pubm’s a delicately beautiful rhododendron who bursts into lavender blooms with deep-purple centers every spring, and Lucy’s a stunning pink rose.
They still make me happy when I look out the window and see them smiling in the sun.
Marigolds
****
I had a couple of overripe bananas hanging out in the kitchen and I put them to good use with these delicious Banana Cupcakes with Peanut Butter Frosting.
This is a very easy cupcake to make and you likely already have all the ingredients you will need sitting around. The two bananas in the recipe give it just the right hint of banana flavor, although if you want a more intense experience try adding three bananas and reducing the liquid in the recipe.
The peanut butter frosting is mindblowingly good, and it pairs rather naturally and beautifully with the bananas. I added some coconut oil to both the cupcakes and the frosting which made these cupcakes even more amazing, if that was possible, and kept the frosting really smooth.
Try ‘em. You’re gonna love it!
Vegan Banana Cupcakes with Peanut Butter Frosting
Banana Cupcakes
Makes 12 cupcakes
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Sift all the ingredients into a large bowl and set aside.
Mix in another bowl:
1 cup of mashed, very ripe bananas (2 large bananas. If you want an intense banana flavor, use 1 1/2 cups of banana puree– about 3 large bananas– and reduce the amount of nondairy milk to 1/2 cup)
1 cup nondairy milk, like almond or soy
1/3 cup coconut oil
2/3rd cup sugar
2 tsp pure vanilla extract
Pour the well-mixed ingredients into the dry ingredients and mix until you have a smooth batter. Do not overmix.
Line a 12-cup muffin tin with cupcake liners. Divide the batter equally between the cups. Smooth down the tops and bake in a preheated 350-degree oven for 25-27 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes to a rack, let them cool in the tin for about 10 minutes, then unmold and let them cool completely on the rack. These cupcakes are gorgeously golden.
Vegan Banana Cupcakes with Peanut Butter Frosting
Vegan Peanut Butter Frosting
Ingredients
1 cup smooth peanut butter
8 tbsp vegan butter, like Earth Balance
1/4 cup coconut oil
2 cups powdered sugar
Cream together the peanut butter, vegan butter, and coconut oil until they are smooth and fluffy, about two minutes.
Slowly add the powdered sugar, 1/2 cup at a time, and mix well after each addition. If the frosting is too stiff, you can add a little more coconut oil.
Frost the cupcakes once they have cooled completely.
Enjoy!

These cupcakes are off to the Let’s Cook With Nuts event. Thanks for the heads-up, Nayna.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

21 thoughts on “Banana Cupcakes with Peanut Butter Frosting

  1. Permalink  ⋅ Reply

    Gayathri Ramanan

    July 3, 2013 at 12:24pm

    love your garden and beautiful, eye captivating flowers …Like your easy to make cupcakes, so delicious and yummy frosting on top…

  2. Permalink  ⋅ Reply

    Manasi

    July 3, 2013 at 1:49pm

    I love me a good banana cupcake! I am yet to try peanut butter frosting, PB usually gives me a *severe* migraine, but I have to try it once. I do love PB..
    Your garden flowers are lovely.

  3. Permalink  ⋅ Reply

    Chitz

    July 3, 2013 at 3:48pm

    Lovely & beautiful looking flowers.. Such a variety & colour u have out there !! And the banana cupcakes too look yum !

  4. Permalink  ⋅ Reply

    Sharmila

    July 3, 2013 at 4:24pm

    My! What beautiful flowers! The cupcakes look deliciuos too … especially the frosting. :-)

  5. Permalink  ⋅ Reply

    veggie4ayear

    July 3, 2013 at 6:44pm

    Mmmmm Banana cupcakes with PB frosting are my fav! Your recipe looks awesome. Can’t wait to try them!

  6. Permalink  ⋅ Reply

    Nayna Kanabar

    July 3, 2013 at 7:27pm

    These look delicious pls do link them to Lets cook with nuts event at simply.food

  7. Permalink  ⋅ Reply

    Priya Suresh

    July 3, 2013 at 7:42pm

    Omg, love ur garden and stunning flowers, very bright and fresh..Those cupcakes looks extremely attractive and love that frosting.

  8. Permalink  ⋅ Reply

    Mel

    July 5, 2013 at 8:31am

    There is so much I can relate to in this post – buying a house when real estate was at it’s prime, spending many hours on home renovations and gardening. Our garden also has some special places where we like to go and reflect – red rose bushes planted over our first dear cat Samba, and of course Jasper’s little corner with a Japanese Maple surround by perennials.

    You have some gorgeous flowers in your garden and I especially love Lucy’s stunning pink rose! Your cupcakes look beautiful too!

  9. Permalink  ⋅ Reply

    Anonymous

    July 7, 2013 at 11:27pm

    Hi Vaishali,

    How did these cupcakes taste without frosting?

    Also with the given proportion, I believe I can make 9X9 inch square cake. How much baking time would you recommend?

    Thanks

  10. Permalink  ⋅ Reply

    Vaishali Honawar

    July 9, 2013 at 12:12am

    They taste fabulous without the frosting. But if you want to bake a cake I’d recommend my banana cake recipe.

  11. Permalink  ⋅ Reply

    Anonymous

    July 9, 2013 at 4:30pm

    Vaishali,
    This turned out great!! I had 2 overripe bananas.. made the batter, put it in the muffin trays and froze it overnight. Baked it today morning and the kids got to eat muffins for breakfast..Didn’t have time to make the frosting, but was wondering if you had any ideas to incorporate peanut butter into the batter itself?
    Thanks
    Ambica

    • Permalink  ⋅ Reply

      Vaishali Honawar

      July 9, 2013 at 7:20pm

      Ambica, that’s wonderful! If you wanted to add the peanut butter to the recipe, you might try replacing the coconut oil with an equal amount of peanut butter and 2 tbsp of applesauce. Whisk them together well and then add.

  12. Permalink  ⋅ Reply

    Ellen Lederman

    July 11, 2013 at 9:38pm

    I need to be roasting some beets, but I’d be remiss if I didn’t thank you for this recipe. Wonderful! Loved the frosting, although I just spread it on flat since I transport these to have at Starbucks. My only tweak was to make 1/3 of the flour whole wheat flour so I wouldn’t feel so guilty about having all white flour. It probably made them just a little drier. So good!

    I sometimes forget about your blog—but thanks to this recipe, it will now be a regular visit!

    The flower photos are glorious!

  13. Permalink  ⋅ Reply

    Vaishali Honawar

    July 11, 2013 at 9:58pm

    Hi Ellen, so happy to hear you liked these. Thanks for the feedback and your kind words. :)

  14. Permalink  ⋅ Reply

    Karen White

    August 6, 2013 at 10:27pm

    I’m two weeks into a vegan diet, and I was thrilled that these came out as delicious as they looked. Thank you so much for this recipe; especially during this transition, it is such a relief to find treats like these that even a committed omnivore would love.

  15. Permalink  ⋅ Reply

    Tibik

    September 2, 2013 at 11:32pm

    Hi Vaishali,
    I tried the variation with the peanut butter in the batter and wanted to report back. It was very good – Nutty and the added saltiness from the peanut butter provided a wonderful contrast.
    Thanks
    Ambica

  16. Permalink  ⋅ Reply

    abc

    April 5, 2014 at 6:06pm

    Can we substitute canola oil for coconut oil?

    • Permalink  ⋅ Reply

      Vaishali

      April 5, 2014 at 8:11pm

      Mukta, it should be fine for the cupcakes although might be runny in the frosting.

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