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Peanut Butter and Banana Cupcakes

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“I have not tried this recipe. I got it from Calorie King.”

Ingredients Nutrition


  1. Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
  2. Gradually add eggs, beating well with each addition. Beat in banana.
  3. Lightly fold half the flour through the peanut mixture. Stir in the buttermilk, followed by the remaining flour.
  4. Spoon into 12 cupcake cases and bake at 350°F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
  5. Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
  6. Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
  7. 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. Sprinkle with icing sugar if desired.
  8. •Variations: Can replace sugar for sugar substitute (allow for extra calories).

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