Jam Filled Banana Cupcakes with Peanut Butter Frosting
Wed, Feb 16, 2011
Oh how I love overripe bananas.
I do not often have them, we are prolific banana eaters in my house, but when I do I like to bake them into breads and cakes. So does my husband, so it typically works out pretty well for everyone. This time around I was thinking about peanut butter and bananas. When I explained my vision to hubs he suggested that some grape jam filling might be a good idea. He was right.
Ultimately these are like the best peanut butter, banana, and jam sandwich you ever had. The cake is tender with little nuggets of creamy banana throughout. Without the jam and frosting it is a lovely banana cake that would make a good breakfast or snack all alone. I used grape jam to fill the cakes, but you can use whatever jam you like. Strawberry would probably be stellar. Topping it all off is a fluffy peanut butter buttercream frosting. I could literally eat this frosting with a spoon … I’m just saying. These are seriously tasty and if you love bananas and peanut butter you MUST try them!
Jam Filled Banana Cupcakes with Peanut Butter Frosting Yield 12
For the cupcakes:
2 medium ripe bananas, mashed (about 1 cup)
1/2 cup buttermilk
4 tablespoons butter, melted
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup grape jam, or preferred flavor
For the frosting:
8 tablespoons (1 stick) butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup milk, plus more if needed
Heat the oven to 350 F and line a 12 cup muffin pan with paper liners.
In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined.
In a large bowl combine the flour, sugar, cinnamon, baking soda, baking powder, and salt until well mixed.
Pour the wet ingredients into the dry and mix until no large lumps of flour remain.
Scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely. (I used bakery muffin liners that do not require a pan)
Once the cakes are cooled completely take a small paring knife and poke it into the center of the cupcake in a cross pattern about 1 inch deep. Take a pastry bag fitted with a small star tip and fill it with the jam. Press the tip into the cross and pipe in about one tablespoon of jam. Clean off the tops of the cupcakes before frosting.
To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency. (I used the full 1/4 cup of milk.)
Enjoy!
© 2011, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.
Tags: banana cake, banana cupcakes, banana peanut butter, Cake, cupcakes, jam filled cupcakes, PB & J, peanut butter, peanut butter and jelly cupcakes, peanut butter buttercream, peanut butter frosting, peanut butter icing
Peanut butter and banana is the best combo ever!
Oh my goodness those seriously are just amazing! I love this! I would never have even thought to do this but it is so cool and I bet it tastes fantastic!
Oh MY! OH MY! OH MY!!!! I think I need to gush about these… absolutely beautiful pics, cupcakes to die for (and I’m not a cupcake person…) and frosting that looks just perfect. Well done!! I’ve printed the recipe and I’m thinking my daughter won’t take long to beg to make these.
These might just make me a cupcake fan! Great combo. Theresa
Yum, this looks wonderful.
Looks delicious! I also love those cupcake wrappers – where did you buy them?
MarmandeintheKitchen – They are from Japan and I got them from a store in California.
i guess all i’m wondering is how do i get one in front of my hungry face ASAP? these are AMAZING!
Wow – these look divine! I am a lover of cupcakes, and now I am regretting that I made banana bread last night and not cupcakes!!!
I am SO saving this peanutbutter icing recipe and using it on cupcakes… Maybe I’ll made an ODE to Reeses or something. Looks awesome!!
Now that’s what I’m talking about!! Heaven on a plate!
Oh my. Heavenly doesn’t even begin to describe it!
i am craving for this now .. it looks delicious !!
Great recipe! I want
Wow, these look amazing. I just love your piping and the photos. Those liners look like a wonderful invention. I would love to not have to use a tin to cook them in.
MMMM these look delicious, I could use a cupcake right now! And banana cakes/bread tend to be a bit more dense than other cakes, I love that!
These look heavenly!
Its like a PB and J in a cupcake! Amazing!
I saw on Twitter that your husband’s coworkers didn’t know if they wanted to try these! How bizarre! Pack ‘em up and ship ‘em over here, I’ll eat a whole dozen! Yum
everything about this post is just yum. These look beautiful, sound like they taste amazing and make me want to go purchase some bananas soon.
Your photos are beautiful! I love your recipe and also your cupcakes’s cases.
Your photos are beautiful. I like your recipe as many as your cupcake’s cases
This sound yummy! I think I would like to try substituting Nutella for the peanut butter since that’s my favorite with bananas.
They look greater than great
Pictures are so tempting, so is the recipe 
How could you go wrong with that winning combo? This looks amazing!
I do love banana cupcakes. I’d put extra huge dollops of jam in them!
My favorite flavors all in one. Though, of course, I would have to scarf off the frosting from the top first.
You don’t have to tell me twice!
OMG! amazing goodness! where did you get the muffin liner from?
These look phenomenal! Great flavor combination – pretty much a dessert version of a tasty sandwich
.
These look amazing! I think I’d have to make them with strawberry jam… That is my favorite for PB&J. And, I love the paper muffin cups that you used. They are so pretty!
Would it be too gluttonous of me to just make the pb buttercream and eat it from the bowl??!?!?
Oh my goodness you have a wonderful site!
This is a great way to use up bananas! You have gorgeous photos!
xx,
Tammy
Banana cupcakes are pretty damn awesome, but adding PB & J to the mix? Pure genius. (I don’t like PB all that much, but I’d happily eat PB icing by the bowlful if I could… go figure.)
As it happens, I was just looking at a bunch of overripe bananas in my fruit bowl and trying to decide what I should make with them… looks like the fates have spoken!
Wonderfully creative cupcake. I love the combination of flavors. PB&J in cupcake form….an instant win.
My, oh my!
Some of my favorite things-all together in a great combination. I think my nephews would go crazy for these (considering the 3-year-old is going through a weird eating phase where he will only eat PB&J…). I am definitely going to have to give these a try!
Deliciousness!! Congrats on the top 9!
Congrats on Top 9! I buzzed ya. GREG
Just when I thought banana bread couldn’t get better! I bet nutella would be incredible in these…
BTW, love the name of your blog!!!
These are gorgeous! I love the idea of combining peanut, jam, and banana in a muffin! And wherever did you get the muffin liners? Those are such a great idea.
Where did you get those adorable paper cupcake cups?
What a perfect combination! Congrats on the Top 9 today!!!
Photos are really nice and these cupcakes sound incredible!
Yum…great idea. Congrats on the Top 9.
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Lovely recipe, beautiful photos and deco:)
Love these! Where did you get the cupcake baking molds, those are very cool!
I have some over ripe bananas sitting on my counter right now. I think this recipe is begging me to make it. Thanks for the post! Your pictures have me almost tasting them.
We are always a sucker for your delicious CCs. Best from Santa Barbara.
Oh my!! This looks soo good, there goes my diet!
What a delicious take on a favorite sandwich.