Peanut & Banana Cupcakes Recipe

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Peanut & Banana Cupcakes
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  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator. Yield: 1-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.8 Kcal (2000 kJ)
Calories from fat 237.56 Kcal
% Daily Value*
Total Fat 26.4g 41%
Cholesterol 45.74mg 15%
Sodium 152.03mg 6%
Potassium 352.06mg 7%
Total Carbs 55.35g 18%
Sugars 35.82g 143%
Dietary Fiber 3g 12%
Protein 8.34g 17%
Vitamin C 1.4mg 2%
Vitamin A 0.1mg 4%
Iron 2.1mg 12%
Calcium 52mg 5%
Amount Per 100 g
Calories 401.51 Kcal (1681 kJ)
Calories from fat 199.62 Kcal
% Daily Value*
Total Fat 22.18g 41%
Cholesterol 38.44mg 15%
Sodium 127.75mg 6%
Potassium 295.84mg 7%
Total Carbs 46.51g 18%
Sugars 30.1g 143%
Dietary Fiber 2.52g 12%
Protein 7.01g 17%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 4%
Iron 1.8mg 12%
Calcium 43.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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