Vegan Peanut Butter Banana Cupcakes are the kind of dessert that feels both nostalgic. The base is soft, banana-packed cupcakes, topped with a swirl of creamy peanut butter frosting and finished with a crunchy sprinkle of homemade brittle. They’re fun enough for a party, and yet simple enough to enjoy with a cup of coffee on a quiet afternoon.
Got some spotty bananas? This recipe’s the perfect way to use them. It’s a nice change from the usual banana bread or smoothie, and the result feels just a bit more playful.
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Why You’ll Love This Recipe
Here’s why I keep coming back to these cupcakes (and why I think you’ll love them too):
- Super low effort. You just mix everything up, bake, frost, and you’re done. No weird steps, no stress.
- The frosting seals the deal. Creamy peanut butter buttercream is a little dangerous… I’ve definitely caught myself sneaking spoonfuls straight from the bowl.
- They also stash well, making them perfect for planning ahead. I like to freeze a few so there’s always a sweet treat ready when the craving hits.
Instructions
Follow along with this step-by-step guide to make your Vegan Peanut Butter Banana Cupcakes. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: In a medium bowl, whisk the dry ingredients together until they’re evenly combined.
Step Two: Meanwhile, mash the bananas in a large bowl, then mix in the remaining wet ingredients until smooth.
Step Three: Add the dry mixture into the wet mixture. Stir just until a smooth batter forms.
Step Four: Divide the batter between cupcake liners, filling each about two-thirds full. Lightly tap the pan to level the tops.
Step Five: Next, bake until the cupcakes are set. Cool in the pan briefly, then transfer to a wire rack.
Step Six: Stir the frosting ingredients until light and fluffy.
Step Seven: Make the brittle by cooking sugar and butter until golden. Stir in the salt, baking soda, and peanuts. Spread to cool, then break into pieces.
Step Eight: Frost the cooled cupcakes and decorate with brittle shards.
Storage
I usually just leave a few on the counter in an airtight container, and they stay nice and fluffy for 2–3 days. If you need them to last longer, pop them in the fridge – just let them sit out for a bit before eating so the frosting gets soft again.
Expert Tips
When you’re working with bananas, don’t leave them chunky. Take an extra minute to mash them until completely smooth. Your cupcakes come out extra soft, fluffy, and evenly sweet every single time.
FAQ
Yes, totally! Just thaw them first and drain off any extra liquid before mashing. I do this all the time when I forget about bananas on my counter, and it works like a charm.
Absolutely. Just let them cool completely, skip the frosting, and freeze in an airtight container. When you’re ready to enjoy one, let it thaw at room temp, then add frosting if you’d like.
No problem – just pop your bananas (peel and all) in the oven at 300°F for about 15 minutes. They’ll turn sweet and soft, perfect for baking.
Serving Suggestions and More Recipes
When it comes to enjoying these cupcakes, there are so many fun ways to switch things up. They’re delicious straight from the pan, but I also like adding a little flair depending on the occasion. A drizzle of melted chocolate instantly makes them feel fancier, while a handful of chopped nuts or shredded coconut adds crunch and texture.
And since you’re clearly a fan of banana-based bakes, you might want to try a few more favorites from the blog:
- Chocolate Banana Bread – a rich, chocolatey twist on the classic that works just as well for breakfast as it does for dessert.
- Vegan Banana Bread – soft, fluffy, and naturally sweet without any dairy or eggs.
- Buckwheat Banana Bread – hearty, wholesome, and nutty with that cozy, homemade feel.
Before you run off to make these, promise me you’ll let me know how they turn out. I’m always curious to see whether you keep it classic or get creative with your own twist. You can leave a comment, share the recipe with a friend who’d love it, or tag me on social @glowdiaries___. After all, half the fun of baking is sharing the results – both the triumphs and the “well… it’s rustic” moments.
Vegan Peanut Butter Banana Cupcakes
Equipment
- Hand mixer
Ingredients
Cupcakes
- ¾ cup banana about 2 medium 225g
- 1 cup granulated sugar 200g
- 7 tbsp neutral oil canola, vegetable, sunflower 105ml
- ⅔ cup oat milk 155ml
- 1 tsp vanilla extract 5ml
- 1 tbsp apple cider vinegar 15ml
- 2 cups all-purpose flour 240g
- 1 tsp baking powder 4g
- 1 tsp baking soda 5g
- ½ tsp salt 3g
Peanut Butter Frosting
- ½ cup plant-based butter softened; 115g
- ¼ tsp salt 2g
- 2 cups powdered sugar 240g
- 2-3 tbsp creamy peanut butter 30–45ml
Peanut Brittle
- 1 tbsp plant-based butter 13g
- ¼ cup granulated sugar 50g
- ¼ tsp salt 2g
- ¼ tsp baking soda 1g
- 1 cup roasted unsalted peanuts 150g
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Make the cupcakes:
- In a large bowl, whisk together the mashed banana, sugar, oil, oat milk, vanilla, and apple cider vinegar until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined and no lumps remain—do not overmix.
- Divide the batter evenly between the muffin cups (about 1/3 cup batter per cup).
- Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting:
- In a medium bowl, beat the vegan butter and salt with a hand mixer on low speed until creamy.
- Add half the powdered sugar and beat on low until combined. Add the remaining powdered sugar and mix until incorporated.
- Add the peanut butter and beat until smooth. Increase to high speed and whip for 3–5 minutes, until very fluffy.
Make the peanut brittle:
- In a heavy-bottomed saucepan over medium heat, melt the vegan butter and sugar together, swirling occasionally until the sugar is mostly dissolved.
- Reduce heat to medium-low and cook, undisturbed, until the caramel turns a dark golden color. Watch closely—it can burn quickly.
- Remove from the heat, then immediately stir in the salt and baking soda (the mixture will foam slightly).
- Stir in the peanuts until coated, then spread onto a parchment-lined baking sheet in a single layer. Cool completely, then break into small pieces.
Assemble:
- Frost the cooled cupcakes with the peanut butter frosting.
- Top with peanut brittle pieces.
- Serve immediately, or refrigerate in an airtight container for up to 3 days. For longer storage, wrap individually in plastic and freeze for up to 1 month.
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