Eggless Chocolate Peanut Butter Banana Cupcakes
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Rich chocolate peanut butter frosting its on top of a light and fluffy eggless banana cupcake. These Eggless Chocolate Peanut Butter Banana Cupcakes are a simple and easy cupcake for any celebration!
If you're looking for more cupcake recipes, be sure to check out some of my other favorites like my Simple Strawberry Shortcake Cupcakes, Apple Cinnamon Cupcakes, or my Brown Sugar Carrot Cupcakes.
Table of Contents
If you're looking for an easy eggless cupcake recipe then this is it! I love using bananas for egg replacers as they work so well. But, if you don't want a banana flavored dessert then they are not the best choice. But, in this recipe for Eggless Chocolate Peanut Butter Banana Cupcakes, they work perfectly! Check out my article Easy Egg Replacers for Baking for more ways to bake without eggs.
Why You'll Love This Recipe
Chocolate + Banana + PB: Chocolate, peanut butter, and banana — this trio is so delicious together! Anyone else obsessed with this combo? This flavor profile checks all the boxes, rich chocolate — check, banana which brings sweetness — check, and peanut butter that adds a little saltiness — check. These simple Eggless Chocolate Peanut Butter Banana Cupcakes are packed with flavor!
Naturally Eggless: I decided to make these eggless because bananas are a great egg replacer. This easy eggless cupcake recipe is so simple! The banana in these Eggless Chocolate Peanut Butter Banana Cupcakes make for a very moist cupcake.
Moist & Fluffy: While some eggless desserts can lack in fluffiness, this easy eggless cupcake recipe does not! The bananas are such a great egg replacer and they really make cakes very moist and fluffy.
Ingredients
Simply Organic Vanilla Extract
Ripe Organic Bananas
Organic Valley Heavy Whipping Cream
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
Costco Kirkland Organic Peanut Butter
Alexandre Family Farm Organic A2/A2 Chocolate Milk
Mama Ganache Organic Milk Chocolate
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a cupcake pan with liners.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the bananas, milk, heavy whipping cream, and sour cream and mix on low until combined.
Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter. Fill cupcake liners three-quarters full.
Step 3
Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, peanut butter, and chocolate milk. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
Step 5
Transfer to a piping bag with decorating tip #846. Pipe frosting onto each cupcake, and top with milk chocolate shavings.
Baker's Tips
- Make sure you are using very ripe bananas for these cupcakes. Just like with banana bread, you want to use very ripe bananas. As the bananas ripen, the starches turn into sugars which gives the riper bananas more flavor and more sweetness. This is why they are best for baked goods.
- Make sure to use room temperature soft butter. It is very important to use soft butter as this will contribute to the crumb of the cake. I like to leave butter out on the counter overnight or for a few hours before I am going to bake. But, if you must microwave it, then only microwave 1/2 cup for 10 seconds at a time.
- It is also important to use room temperature milk, cream, and sour cream. This is important because the butter and sugar are creamed already and at room temperature. Adding in a colder ingredient can cause butter to seize up and undo all that work you just did. Having butter chunks in cake can drastically alter the crumb or texture of the cake. So, using room temperature ingredients is super helpful to get the best texture!
- I use Ateco decorting tip #846 for this recipe.
FAQ's
Yes, just add ¼ teaspoon of salt to the recipe.
Yes, feel free to use almond or cashew butter instead. You can even use sunflower butter if you want.
A cake dome is the best way to store cupcakes. Cupcakes are best stored in an airtight container so they don't dry out. If you don't have a cake dome, you can use a tupperware.
Craving More?
Eggless Chocolate Peanut Butter Banana Cupcakes
Ingredients
Batter
- 113 grams salted butter (softened)
- 70 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large ripe bananas
- ½ cup milk (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- 3/4 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 425 grams powdered sugar (sifted)
- 28 grams Dutch cocoa powder (sifted)
- 57 grams peanut butter
- 1 to 2 tablespoons chocolate milk
Topping
- milk chocolate shavings (optional)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the bananas, milk, heavy whipping cream, and sour cream and mix on low until combined.
- Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter. Fill cupcake liners three-quarters full.
- Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, peanut butter, and chocolate milk. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
- Transfer to a piping bag with decorating tip #846. Pipe frosting onto each cupcake, and top with milk chocolate shavings.
- Store in a cake dome (or airtight container) for up to 5 days.
Notes
Nutrition
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