Peanut Butter and Banana Cupcakes

Peanut Butter and Banana Cupcakes

Bake up a batch of cupcakes that your kids will love! Better yet, have your kids help!


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Serves: 12 person(s) Change

Preparation Time: 20 mins
Cooking Time: 15 mins

Yield: 12 x cupcakes

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe


  • 1/2 cup chunky peanut butter
  • 2 Tbsp vegetable oil
  • 3/4 cup sugar substitute *
  • 1 tsp vanilla
  • 2 eggs, lightly beaten
  • 1 large banana, mashed
  • 1 cup self-rising flour
  • 1/4 cup low-fat buttermilk
  • 4 oz fat-free cream cheese
  • 3 Tbsp sugar substitute, extra *
  • 2 tsp grated lemon zest


CUPCAKES: Preheat oven to 350ºF.

Beat peanut butter, oil, 3/4 cup sugar substitute, and the vanilla with an electric beater until smooth and creamy. Gradually add eggs, beating well with each addition. Beat in banana.

Lightly fold 1/2 cup flour through the peanut mixture. Stir in the buttermilk, followed by the remaining 1/2 cup flour.

Spoon into 12 cupcake cases and bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 to 10 minutes in pan, then turn onto a wire rack.

FROSTING: Beat together fat-free cream cheese, 3 tablespoons sugar substitute and lemon zest until light and fluffy.

Cut a small circle from the top of the cakes and cut these circles in half. Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top.


* Can replace sugar for sugar substitute.

If desired, sprinkle cupcakes with icing sugar.

Serving suggestions are not included in the nutritional analysis.

Nutritional Info (per serving)

CALORIES 161 cals
Kilojoules 673 kJ
Fat 8.6 g
Saturated Fat 1.8 g
Cholesterol 32 mg
Sodium 267 mg
Carbohydrates 15.5 g
Fiber 1.5 g
Total Sugars 3.3 g
Protein 6.3 g
Calcium 84.0 mg
Note: A dash indicates no data is available.