Baby’s First Cupcakes- Mini Peanut Butter Banana Cupcakes with Peanut Butter Cream Cheese Frosting

July 31, 2011


I made these yesterday to celebrate our friends’ daughter’s first birthday. Because young children have sensitive digestive systems, I wanted to make a kid-friendly dessert that was tasty and healthy. This recipe has no butter and no refined sugar. I also decided on mini cupcakes that would be easier for small hands to hold.

Peanut butter and banana is a flavor combination that is synonymous with childhood. Admittedly, I was a tad nervous cooking with peanut butter in case there were any allergies, but, luckily, there were none and these cupcakes were a hit with everyone, young and old.

Ingredients: (makes 24 mini cupcakes)

1 cup self rising flour

1 heaping Tablespoon creamy peanut butter

3 Tablespoons maple syrup (or honey)

1 egg

1 teaspoon vanilla

1/3 cup buttermilk (or milk)

2 bananas, thawed and mashed

For the frosting:

1 block of cream cheese, softened

2 Tablespoons creamy peanut butter

1/3 cup maple syrup (or honey)

sprinkles to decorate


Preheat oven to 350 degrees. In a mixing bowl, combine peanut butter, egg, maple syrup, vanilla, and bananas. Mix until creamy. Then, combine with the flour and buttermilk and mix well.


Pour into well-greased mini muffin tins and bake for 8 to 10 minutes. If using standard sized muffin tins, bake for 10 to 12 minutes.

While the cupcakes bake, prepare the icing. Use a hand mixer to combine the cream cheese, peanut butter, and maple syrup. Be sure the cream cheese is nice and soft before you begin.


While the cupcakes finish baking, chill the icing. Once the cupcakes are cool, pipe the icing onto the muffins using a piping bag or plastic sandwich bag.


Swirl the icing on top in the shape of a rosette, like so.


Like little icing hats.


Now, it’s time for colorful sprinkles!


Lots of sprinkles make cupcakes more fun!


Happy first birthday, Amelia!

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Kristy @ Sweet Treats and More August 3, 2011 at 5:14 pm

These are just too cute! I love that they are healthier for the kiddos. Too bad my little guy is allergic to peanut butter :(

Jen @ Keepitsimplefoods August 3, 2011 at 8:43 pm

Oh no! If he’s not allergic to nuts, you could try almond butter instead. If that won’t do, try pureed canned pumpkin (not pie filling). It’s a great substitute for oil and butter in baking recipes.

Smita August 3, 2011 at 1:50 pm

While these are absolutely adorable… keep in mind, most pediatricians recommend that infants not have peanut products until 16 – 18 mos. old (later if there’s a family history of peanut allergies).
That being said, make the frosting chocolate instead of PB, and you’ve still got delicious little mini cupcakes :)

Jen @ Keepitsimplefoods August 3, 2011 at 8:45 pm

So many rules with babies! ;) My friends said no chocolate or peanut butter for the first year. There seemed to be more concern among the parents about chocolate than peanut butter, but luckily there were no dietary probs.

The Teenage Taste August 3, 2011 at 7:57 am

These cupcakes look super cute! I can’t believe how perfect the frosting looks, too! I can never seem to get it right. :-?

Happy Birthday, Amelia! :-D

Jen @ Keepitsimplefoods August 3, 2011 at 8:46 pm

Aw, thanks lady! The secret to pretty frosting is a sandwich bag and a steady hand. I got lucky this time. ;)

LauraJayne August 2, 2011 at 9:58 pm

I’m totally addicted to ANYTHING with peanut butter – these look so delicious, but I’d be afraid to make them because I’d eat them all in one sitting! Yum!

Jen @ Keepitsimplefoods August 3, 2011 at 7:20 am

LOL! Well, at least there’s no butter or refined sugar, so if you did eat them all, you wouldn’t have to feel too bad about it. ;)

ASHLEA August 2, 2011 at 11:00 am

These are precious! Everything is better when it’s mini and the combo of pb and banana sounds amazing.

Jen @ Keepitsimplefoods August 2, 2011 at 7:23 pm

Aw, thanks Ashlea!

christa August 1, 2011 at 1:35 pm

just found your blog! YAY! can’t wait to browse around :) oh and I’m sure your baby LOVED those mini cupcakes!!
mini baker

Jen @ Keepitsimplefoods August 1, 2011 at 1:52 pm

Thank you, Christa and welcome to my blog!

Sam August 1, 2011 at 4:57 am

a “block” of cream cheese is not a useful measurement. Also please keep in mind that very few countries use the imperial system anymore…so it would be worth giving degrees for the oven in celcius if you don’t want to seem parochial

Jen @ Keepitsimplefoods August 1, 2011 at 7:56 am

Sam, thanks for your comment. A quick look on Google reveals that a standard block of cream cheese is 8 oz. Of course, you could adjust the amount used in this recipe to suit your taste. I would also suggest using an online temperature converter to get an accurate celsius conversion.

Lauren at Keep It Sweet July 31, 2011 at 2:41 pm

So sweet of you to make the birthday cupcakes! They look fantastic and sound delicious.

Meredith July 31, 2011 at 1:48 pm

these would be great for a bridal shower too! very cute!

Jen @ Keepitsimplefoods July 31, 2011 at 4:27 pm

Great idea!

Laura @ Sprint 2 the Table July 31, 2011 at 1:46 pm

PB + banana is still my favorite combo! Bookmarked this one for sure. Love the mini idea too!

Jen @ Keepitsimplefoods July 31, 2011 at 4:28 pm

Thanks, Laura! It’s def a classic flavor combo. :)

Homer July 31, 2011 at 1:40 pm

What a great way to celebrate your first year – with bananas, peanut butter, and cupcakes!

Blog is the New Black July 31, 2011 at 10:30 am

THese look SO cute!!!

Jen @ Keepitsimplefoods July 31, 2011 at 12:34 pm

Aw, thanks! :)

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