NYC Butter Lane Bakery: Banana Cupcakes w/ Peanut Butter Frosting Recipe

I am lazy enough to not cancel a magazine subscription that I didn’t even order.   This month I was glad that I didn’t cancel it because I found this recipe in a Glamour Magazine of all places.  The recipe is from New York City’s Butter Lane Bakery.

On Serious Eats they describe the difference between two different icing types that they use @ Butter Lane Bakery. They make an American icing version and a French version.  This recipe is the Americano! What do you think?

Banana Cupcakes with Peanut Butter Frosting Recipe!


1 ½ cups sugar

1 stick butter, softened

2 large eggs

1 ½ tsp vanilla extract

2 cups all purpose flour

¼ tsp baking soda

¼ tsp salt

1 cup buttermilk

1 ¼ cups banana, mashed

Preheat the oven to 350F.  In a mixer combine the sugar and softened butter.  Add the eggs, vanilla, and mix well.  Now combine all of the dry ingredients: flour, baking soda, and salt into a bowel.  Then add the dry ingredients to the sugar and butter mixture and then add the buttermilk and mix 2 minutes more.  Put cupcake liners into the muffin tins.  Fold in the mashed banana to the batter and then fill the tins to 2/3’s full.  Bake for 25 minutes.

Peanut Butter Frosting:

2 cups powdered sugar

1 stick softened butter, unsalted

1 tsp vanilla

1 cup peanut butter (the light colored creamy version is best)

3 tbsp milk

Blend these ingredients together in a mixer.  I used the “natural” peanut butter but it looked really dark in color and I think a jiffy version smooth peanut butter would have a much nicer cupcake color.

11 comments… add one
  • Kellie Link

    This recipe sounds REALLY good… With that much butter though, I’ll have to wait and try it sometime when making cupcakes for a crowd…

  • Don’t overcook the cupcakes because they will get brown on the bottom. The bake time seemed pretty good with my oven.

  • I also found this recipe in my “free” glamour magazine that I dont’ know how I get it??? But i made these last night and they are awesome!!! The frosting turned out darker then what was pictured but it still tastes great!

  • Shannon- My frosting was darker too. So I am wondering if they gave us a different version because I used all natural peanut butter which is darker. Maybe they used a really creamy peanut butter version.

  • Debi Link

    I made this as a cake. It was so good I had a hard time sharing it with famiy.
    On the same page, at the bottom, was a receipe for steaks. They finished to medium in the oven. I can’t find the magazine! Any one have the steak recipe?

  • Debi- Here is the Steak recipe from Glamour:
    Preheat oven to 375F.
    1. Put butter, garlic, salt, pepper on meat and sear it on each side for 2-3min. (ribeye, tenderloin, t-bone) on the stove top in a cast iron skillet w/ veg. oil. Then cook it in the oven. 10min. on each side for a 2″ steak. Let rest 10min. before serving.

  • Tasha Crouse Link

    I substituted Nutella for the peanut butter..very good!

  • Carole Collier Link

    So how many cup cakes does this recipe make?

  • Hi Carole – It is supposed to make about 18 cupcakes. I made about 15 with this recipe.

  • Ashley Link

    Do you still have the steak recipes that were posted at the bottom of the page or know where I could get them?!?!? I had them at one point but misplaced them.

  • You are correct Greg about the lemon pH, but baking soda is a neutralizer against all acids, so
    the pH combo of lemon and baking soda will be much more of base, or neutral pH.
    The lemon oil will require to be washed off with bar soap, because only soap will wash the lemon oil off from the
    tooth. Tooth paste will not; info for all your lemon eaters also.

    You can also used the combo, which wasn’t mentioned inside the article, of baking soda and hydrogen peroxide. I’ve been using
    that for years with excellent success. It is easy to produce a
    paste to brush with.

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