Banana Bread Cupcakes with a Peanut Butter & Chocolate Swirl Buttercream

Happy Monday!! Here's to a great week! Only two more days until Thanksgiving!!

Start your week off by making these delicious gluten-free banana bread cupcakes with a peanut butter & chocolate swirl buttercream! You will have a hard time believing these cupcakes are free of gluten; the texture and flavor is spot on! If you love chocolate, peanut butter, and bananas, then you will fall in love with this treat!

Onto the recipe!

Banana Bread Cupcakes with a Peanut Butter & Chocolate Swirl Buttercream

For the cupcakes;

• 1 cup all-purpose gluten free flour blend
• 1/2 cup WEDO banana flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 8 tablespoons grass-fed butter, melted
• 1 cup pure cane sugar (coconut sugar works too)
• 1/2 cup milk (both dairy and non-dairy work)
• 3 large very ripe bananas, mashed
• 3 eggs
• pinch of salt

For the peanut butter buttercream;

• 2 sticks (14 tablespoons) of grass-fed butter, softened at room temperature 
• 1 cup peanut butter
• 2 cups organic powdered sugar

For the chocolate buttercream;

• 2 sticks (14 tablespoons) of grass-fed butter, softened at room temperature
• 2 1/2 cups organic powdered sugar
• 5 tablespoons cocoa powder
• 1/2 teaspoon vanilla extract

Preheat your oven to 350 degrees. Line two 24 count cupcake pans with cupcake cups.

Mix flour blend, banana flour, sugar, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix together mashed bananas, eggs, melted butter, and milk. Add wet ingredients to dry and mix until thoroughly combined. Scoop about 3 tablespoons of batter into each cupcake holder. Bake for about 20-25 minutes, or until a toothpick comes out clean. While the cupcakes are cooling, we are going to make the frosting!

First we are going to make the peanut butter frosting. Beat butter in a stand mixer on high speed until fluffy, about 2 minutes. Add in peanut butter and mix again for another minute or so. Add in powdered sugar and mix until creamy. Place frosting in bowl, wrap, and put in fridge until ready to frost.

Time to make the chocolate buttercream! Beat butter in a large mixture for about 2 minutes on high speed, until light and fluffy. Add in powdered sugar, cocoa powder, and vanilla extract. Mix again until well combined.

When you are ready to frost the cupcakes, get out a cup and a piping bag. Fill one side of the piping bag with the chocolate buttercream, and the other side with the peanut butter frosting. Pipe onto all of the cupcakes and serve! Enjoy!

-Juliet