Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Eggless Chocolate Peanut Butter Banana Cupcakes

Eggless Chocolate Peanut Butter Banana Cupcakes

Cakes & Cupcakes • Gluten Free • No Seed Oils • Eggless • High Altitude | Published October 15, 2021 by Mimi Council

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Rich chocolate peanut butter frosting sits on top of a light and fluffy banana cupcakes. 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.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

If you're looking for eggless cupcakes then you'll love this recipe! 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, haha! 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.

These eggless cupcakes are moist, tender, and perfectly sweetened. If you love chocolate, banana, and peanut butter together, you will love these organic cupcakes!

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 cupcakes because bananas are a great egg replacer. The banana in these Eggless Chocolate Peanut Butter Banana Cupcakes make for very moist organic cupcakes.

Moist & Fluffy: While some eggless desserts can lack in fluffiness, these eggless cupcakes do not at all! The bananas are such a great egg replacer and they really make cakes very moist and fluffy.

Organic Cupcakes: I love making cupcakes at home because I can choose my favorite organic ingredients. These will be so much better than store bought!

Ingredients

Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure that your butter is softened.
Cane Sugar: I use organic cane sugar as its less processed than granulated white sugar.
Vanilla Extract: Use a high quality vanilla extract, not imitation.
Bananas: Make sure your bananas are overly ripe. As bananas ripen, their starches turn to sugars. This makes them softer which makes them easier to combine into baked goods. And, it makes them sweeter and their banana flavor more pronounced.
Milk: Use whole milk.
Heavy Whipping Cream: I also use organic heavy whipping cream in the batter combined with milk for a creamier flavor.
Sour Cream: I also use sour cream, which is a great egg replacer as well. This combined with the bananas makes these eggless cupcakes have the best texture, no eggs needed!
Cake Flour: I use organic cake flour for a light and tender texture.
Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Dutch Cocoa Powder: I use organic Dutch cocoa powder for rich, chocolate frosting.
Powdered Sugar: Make sure to sift your powdered sugar well, this will ensure it has no clumps and you get a smooth frosting.
Peanut Butter: I use organic creamy peanut butter, my favorite is Costco!
Milk Chocolate: I top these eggless cupcakes with little shavings of organic milk chocolate. This is totally optional, but it gives them a pretty finish.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you prefer to use a hand mixer you can.
Cupcake Pan: You'll need a cupcake pan.
Piping Bag: You'll need a large piping bag to pipe the frosting.
Decorating Tip: I use Ateco tip #846 to frost these eggless cupcakes. But, this is optional

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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 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 frosting the cupcakes, but this is optional. You can just frost them with a butter knife too, they'll taste the same!

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon of salt to the recipe.

Can I use another kind of nut butter?

Yes, feel free to use almond or cashew butter instead. You can even use sunflower butter if you want.

How do you store cupcakes?

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.