Peanut Butter Cupcakes with Banana Butter Cream

Want to know a common misconception about me?
Most people thing I am an awesome cook…
but you guys know better, right?
I mean do you ever see “real” food on here?
Nope! Just loads and loads of sugar!

(I should probably do something about the sugar overload!)

Now honestly I can cook…I just don’t LIKE to do it.
When dinner time comes around, my mind hits a brick wall
and I seriously can’t think of a single thing to make.
Well, other than chocolate chip cookies and brownies:-)
Thinking of desserts is the easy part!

It doesn’t matter that we just made a meal list the day before
AND went shopping for all the ingredients.
It just vanishes!
I seriously can’t think of a single thing to make:-(

Kids, we are having mac-n-cheese AGAIN!
(Insert groaning)

We can survive on mac-n-cheese and cereal, right?
Because that is about the extent of my dinner planning:-)

LOL! I’m kidding about the noodles and cereal…
but not about the poof part.
Totally true.

It is a very good thing that I have a husband that LOVES
to cook and plan meals, otherwise it could get boring.
There is only so much mac-n-cheese we can handle!

Now when I get an idea for a cupcake…
that never disappears.
(Even though I try very hard not to think about it!)

But seriously, cupcakes with whole reeses baked into
the bottoms are very unforgettable!
I mean look at that delicious cupcake bottom!!!
You want one, don’t you?

What’s that?
You don’t want one???

OH, you want TWO!!!

I understand♥
You don’t need dinner!

Peanut Butter Cupcakes with Banana Butter Cream

1 white cake mix
3/4 c. water
1/3 c. oil
4 eggs
1/3 c. creamy peanut butter
2 tbsp. honey
reeses pb cups

Preheat oven to 350*. Add all ingredients EXCEPT the reeses in a mixing bowl. Beat for 1 minute on low, and then 2 minutes on medium. Place cupcake liners in pan and place an unwrapped reeses cup on the bottom of each liner. Fill liners 3/4 full with batter. Bake 20-22 minutes, or until the tops spring back to the touch. Cool on wire rack. Top with a little bit of chocolate glaze. Pipe on the banana butter cream. Sprinkle with chopped peanuts. Keep refrigerated when not being eaten.

Chocolate Glaze

1/2 stick butter
3 tbsp. cocoa powder
2 c. powdered sugar
1/2 tsp. vanilla
1/4 c. milk

Melt butter in a small saucepan over medium heat. Remove when melted. Combine the cocoa powder and powdered sugar in a bowl. Add the butter, vanilla, and milk and beat until creamy.
If you have leftover glaze, it is very tasty over ice cream:-) Keep it stored in the refrigerator if you don’t inhale it right away.

Banana Butter Cream

1/2 c. mashed bananas
1/2 tsp. lemon juice
1/2 stick butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla
1/4 tsp. salt
8-9 c. powdered sugar

Stir the lemon juice into the mashed bananas and set aside. Beat the butter and cream cheese until creamy. Add the vanilla, salt, and bananas and beat again. Slowly start adding the sugar 1 c. at a time. Continue to beat until all is incorporated.

*this will frost 24 cupcakes when piped generously…if you don’t want that much frosting, just make half the recipe.

Linked to:
Today’s Creative Blog, This Chick Cooks
Rook No. 17, Lady Behind the Curtain
Mandy’s Recipe Box, The Trendy Treehouse
Reasons to Skip Housework
33 Shades of Green
Six Sister’s Stuff

Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)


  1. says

    Who cares if you don’t have fancy meals? Your desserts ALWAYS make up for it and they always look so good! These sound fabulous!

  2. says

    This recipe looks really good! It would be great if you came over to Cast Party Wednesday tomorrow and shared some of your recipes.
    I hope to see you there!

  3. says

    Can you husband teach mine to love to cook?! I am EXACTLY the same way with making meals. We switch it up with pancakes for the days I can’t figure out dinner.

    The cupcakes look great!

  4. says

    These are beautiful. I love the idea of the banana buttercream. I’ll bet it’s delicious! Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

  5. says

    Jocelyn, imagine the trouble you’d be in if both you and your husband possessed the same gift with desserts! Sounds like a good partnership where one spouse has the savory stuff covered and the other whips up magic with the sugary stuff!

    A tantalizing photo and incredible recipe as always! Thank you so much for bringing your special brand of sweet fabulousness to “A Little Birdie Told Me…”!


  6. says

    Thank You So MUCH for joining me last week for Cast Party Wednesday. I hope you will come back tomorrow and share more of your recipes with us.
    I hope to see you there!

  7. says

    Classic combination. This is my first time here, visiting from Rook No.17, you have some really lovely recipes here. Can’t wait to see more!

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