Go Back
+ servings
Peanut butter banana cucpcake with chocolate marshmallow frosting on a blue and white plate, with graphic title on the top.

Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting

Servings 12 cupcakes
Author Dorothy Kern


For the Cupcakes:

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons peanut butter (I use Skippy Naturals)
  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar (packed)
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • ¾ cup mashed ripe banana
  • ½ cup milk

For the Frosting:

  • 10 tablespoons unsalted butter
  • ¼ cup cocoa
  • 1 jar marshmallow crème (7 oz.)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 12 banana chips , for garnish


To make the cupcakes:

  • Preheat oven to 350°. Line your muffin cups with paper liners.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the peanut butter, butter, and brown sugar until creamy. Add vanilla, eggs, and banana and beat until well combined. Gradually mix in flour mixture, alternating with milk, making sure to scrape the sides of the bowl, until the batter comes together.
  • Divide batter evenly among 12 muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Let sit in pan about 10 minutes, then transfer to a cooling rack to cool completely before frosting.

To make the frosting:

  • Beat together the butter and marshmallow crème until fluffy, about 2 minutes. Gradually add the cocoa and powdered sugar and beat until combined. Add the vanilla and mix well. Frost cupcakes and garnish with a banana chip, if desired.