Banana-Peanut Butter Cupcakes!!!

#8 of our 10 Desserts of Valentine's Day!

(Gluten-Free w/ *Vegan Options)


  • 1 pouch of our gluten-free VANILLA CAKE MIX (follow recipe instructions on the back, which you can make with dairy and eggs or with *non-dairy milk and vinegar)
  • 2 large, ripe bananas


  • 1/2 cup softened butter (1 stick) - *if using non-dairy spread, we suggest Earth Balance
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 Tablespoons water

*Optional - Chocolate sauce to drizzle over frosting (Store bought works great!) *If you need a dairy-free recipe, click here: Dairy-Free Chocolate Sauce!


Heat oven to 350°F. In large bowl, whisk Vanilla Cake Mix, melted butter or *dairy-free spread, dairy or non-dairy milk, an egg or *Tablespoon of white vinegar, until smooth. In a separate bowl, smash the two ripe bananas with a fork and add to vanilla batter. Whisk until banana paste and batter are fully incorporated. Scoop batter into cupcake liners (fill 2/3 full). BAKE for 16-18 minutes, or until a tooth pick comes out clean. Let cool for 20 minutes. 

For the Frosting Place softened butter or *spread and peanut butter into a medium bowl, and beat with an electric or hand-held mixer. On low speed, mix in the powdered sugar (1/2 cup at a time). Once the frosting thickens, incorporate water one tablespoon at a time. Beat for at least 3 minutes to create optimum fluffiness. Add more powdered sugar or water to create a thicker or thinner frosting. Once the banana cupcakes have cooled, add the peanut butter frosting using a knife, spatula, or piping bag. Optional: drizzle tops of frosting with chocolate sauce and garnish with a banana or plantain chip! Yum :)