Peanut butter and banana cupcakes

Martha Swift, founder of The Primrose Bakery, shares her recipe for these fabulous peanut butter cupcakes



  1. Preheat the oven to 180°C. Line two 12-hole muffin tins with 15 cases. Put the flour and baking powder in a bowl and set aside.
  2. In a separate bowl, cream the butter and sugar until pale and smooth. Add the eggs one at a time, mixing after each addition. Add the vanilla extract and beat again briefly.
  3. Gradually add the flour mixture and beat until well combined. Do the same with the mashed bananas.
  4. Spoon evenly into the cases, filling each case to about two-thirds full.
  5. Bake for 25 minutes, or until an inserted skewer comes out clean.
  6. Leave to cool in their tins for 10 minutes, then turn out onto wire racks to cool completely before icing.
  7. For the icing, beat the butter, peanut butter, milk, vanilla extract and half the icing sugar in a bowl until smooth. This will take a few minutes with an electric hand mixer.
  8. Gradually beat in the rest of the icing sugar to produce an icing with a smooth and creamy consistency.
  9. Spread the icing over each cupcake and decorate as desired.

Makes 15

What you need:

For the banana sponge:

  • 250g plain flour
  • 2 tsp baking powder
  • 125g unsalted butter
  • 250g golden caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 very ripe bananas, mashed

For the peanut butter icing:

  • 115g unsalted butter
  • 100g smooth peanut butter
  • 60ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 500g icing sugar

From Primrose Bakery Everyday by Martha Swift (£20, Square Peg). 

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