Vegan Peanut Butter Banana Cupcakes

These Vegan Peanut Butter Banana Cupcakes are perfectly moist and full of salty-sweet flavor! Fluffy banana cake topped with a pile of homemade peanut butter frosting - absolutely sensational! Let's learn how to make them.

There are very few things that go together quite like peanut butter and banana. Elvis was really on to something!

These cupcakes are incredibly easy to make and come together using only one bowl. If you'd like more tips to make these cupcakes turn out perfectly, check out our vegan vanilla cupcakes! Here we lay out all the best information.

If you're as obsessed with bananas as we are, you'll definitely want to try our vegan banana chocolate chip cookies and our vegan banana bread cobbler!

Ingredients you'll need:

Here's a breakdown of each ingredient included in these vegan banana cupcakes with peanut butter frosting:

• mashed banana: Acts as a natural sweetener, provides moisture, and serves as a binder in place of eggs. It also gives the cupcakes that signature banana flavor.
• nondairy milk: Adds moisture and helps create a smooth batter.
• canola oil: Provides fat for a moist, soft crumb without overpowering the flavor.
• white or apple cider vinegar: Reacts with baking soda to help the cupcakes rise.
• vanilla extract: Enhances the flavor of the bananas and rounds out the sweetness with warm, aromatic notes.
• granulated sugar: Sweetens the cupcakes and helps with structure and browning.
• baking powder + baking soda: These leavening agents work together to give the cupcakes lift and fluffiness, especially in combination with the vinegar and banana.
• salt: Balances the sweetness and enhances all the other flavors.
• ground cinnamon: Adds a subtle warmth and spice that complements the banana beautifully.
• all purpose flour: Provides the structure for the cupcakes. Enough protein to hold everything together while still staying soft and tender.

For the frosting:

• vegan butter: Adds richness and creaminess to the frosting while helping it hold shape.
• non-hydrogenated shortening: Helps stabilize the frosting, especially in warm conditions. It gives the frosting a smooth, pipeable texture.
• creamy peanut butter: The star flavor! It brings nutty, slightly salty richness that pairs perfectly with banana.
• powdered sugar: Sweetens and thickens the frosting.
• vanilla extract: Enhances the flavor of the peanut butter and adds depth to the sweetness.
• nondairy milk: Adjusts the consistency to make the frosting smooth, spreadable, or pipeable.

Steps to make peanut butter banana cupcakes (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by mashing your bananas in a large mixing bowl. Add in the sugar, leaveners, spices and flour. Mix until just-combined. Do not over-mix.

Use the prepared batter to fill cupcake liners about ¾ of the way full. Bake on center rack of an oven that has been preheated to 350 degrees F (175 C) for 22-24 minutes.

Make the frosting while the cupcakes cool. Beat the vegan butter with an electric hand mixer until smooth. Add the shortening and peanut butter to the bowl and beat until combined.

Add the powdered sugar, vanilla and nondairy milk to the bowl. Beat until frosting comes together.

Top each cupcake with a pile of frosting using a piping bag and piping tips or an offset spatula.

Tips and Tricks

Here are some helpful tips for making the best vegan banana cupcakes with peanut butter frosting—soft, moist, flavorful, and topped with that dreamy nutty swirl:

• Use ripe bananas: The riper, the better—think brown spots! They’re sweeter, mash easier, and add more banana flavor.
• Mash bananas well: For the best texture, mash bananas until mostly smooth with just a few small lumps. You can use a fork or potato masher.
• Don’t over-mix the batter: Once you add the flour, mix just until everything is combined. Over-mixing can make cupcakes dense.
• Patience is key: Do not continually open the oven to peak at the cupcakes while they are baking! Baking requires consistency and constant fluctuations in temperature can very negatively impact your final results.
• Use creamy peanut butter (not natural): For the smoothest frosting, use shelf-stable creamy peanut butter. Natural varieties can separate and affect texture.
• Soften butter and shortening: Let both sit at room temperature before beating—this helps the frosting whip up nice and fluffy.

Why Not to Use Natural Peanut Butter in Baking

Here’s why non-natural peanut butter (like Jif or Skippy) is often preferred in baking and frostings:

1. Consistent Texture: Non-natural peanut butter has emulsifiers that keep it smooth and uniform.
2. No Oil Separation: Natural peanut butter tends to separate (oil on top, solids on bottom), which can mess with your recipe’s texture or cause frosting to become runny or unstable.
3. Better Structure in Frosting: In frostings, non-natural peanut butter holds its shape better and whips up fluffier.
4. Reliable Results: Recipes developed with non-natural peanut butter are tested for that creamy consistency—using natural PB can change the outcome.
5. Smoother Finish: You’ll get a silkier, more pipeable frosting and evenly textured baked goods with non-natural PB, making for prettier presentation and better mouthfeel.

Natural peanut butter can still be used in baking—especially for rustic or less structured desserts—but for cupcakes and frosting, non-natural usually wins for texture and stability.

Frequently Asked Questions

Here are some frequently asked questions about making vegan banana peanut butter cupcakes:

Approved Recipe Variations

Here are some fun and delicious recipe variations for your vegan banana cupcakes with peanut butter frosting to keep things interesting:

1. Chocolate Chip Banana Cupcakes: Fold ½ to ¾ cup vegan chocolate chips into the cupcake batter for a classic banana-chocolate combo.
2. Crunchy Peanut Butter Frosting: Swap in crunchy peanut butter for a little texture in your frosting. Bonus if you top with crushed peanuts!
3. Caramelized Banana Topping: Top frosted cupcakes with slices of banana sautéed in a little vegan butter and brown sugar for extra banana goodness.
4. Maple Variation: Add 1–2 tablespoons of maple syrup to the frosting and reduce the powdered sugar slightly. It adds a warm, earthy sweetness that pairs beautifully with banana.
5. Chocolate Peanut Butter Frosting: Add 2–3 tablespoons of unsweetened cocoa powder to the frosting for a Reese’s-style chocolate PB vibe.

Storage

Here’s how to store your vegan banana cupcakes with peanut butter frosting so they stay fresh, moist, and delicious:

Short-Term Storage (2-3 Days)

• Store frosted cupcakes in an airtight container at room temperature if your kitchen is cool and dry.
• If it’s warm or humid, it’s safer to refrigerate them to keep the frosting stable.

Refrigerator (Up to 5 Days)

• Keep cupcakes in a sealed container in the fridge.
• Let them sit at room temperature for 15–20 minutes before serving so the cake softens and the frosting becomes creamy again.

Freezer (Up to 1 Month)

• Freeze unfrosted cupcakes: Wrap each one tightly in plastic wrap and store in a freezer-safe bag or container.
• Frosting can also be frozen separately in an airtight container.
• Thaw cupcakes at room temp and re-whip frosting before using for best results.

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Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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More vegan peanut butter desserts:

• vegan peanut butter blossoms
• vegan peanut butter cookies
• vegan peanut butter banana muffins
• vegan peanut butter brownies

More vegan cake and cupcake recipes: