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Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

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makes 20 cupcakes




  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1 cup mashed, ripe bananas (approx 3 bananas)
  • 3/4 cup mini semi sweet chocolate chips, tossed in 1 Tbsp flour

Peanut Butter Frosting

  • 1/2 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 tsp vanilla
  • 23 Tbsp heavy cream

Candied Bacon (optional)

  • 1/3 cup packed dark brown sugar
  • 1/8 tsp ground black pepper
  • 1012 slices center cut bacon



  1. Preheat oven to 350°
  2. Line muffin pan with cupcake liners. Set aside.
  3. Sift together flour, baking soda, baking powder and salt. Set aside.
  4. In your stand mixer cream together your butter and sugars on medium-high speed until well combined, about 2 minutes.
  5. Add in eggs and vanilla and continue mixing until mixture is incorporated, about 1 more minute, scraping the sides of the bowl when necessary.
  6. Turn mixer to low and add in dry ingredients and buttermilk until combined. Pour in your mashed banana, combining well and then finally your chocolate chips.
  7. Fill each liner about 2/3 full and bake for 20-25 minutes until centers are set.
  8. Transfer cupcakes to wire rack to cool completely before frosting.


  1. In you mixing bowl combine butter and peanut butter, beating on medium-high speed until creamy. Turn mixer to low and add in powdered sugar, vanilla and heavy cream. Turn mixer back up to medium and beat for 2-3 minutes until frosting is very smooth.

Candied Bacon (optional)

  1. Preheat oven to 400°
  2. Line a baking sheet (with sides) with foil and place a similarly sized cooling rack in the pan.
  3. In a medium, shallow sized bowl combine your brown sugar and pepper. Add the bacon strips 2 at a time and coat them evenly with the sugar mixture. Place them on the wire rack and top with any leftover sugar.
  4. Bake for 25 minutes until browned.
  5. Cool slightly before chopping for garnish.


Bacon can be stored in refrigerator for up to a week in an airtight container.
Cupcakes don’t have to be refrigerated and are good for up to 2 days.
adapted from The Butch Bakery

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