Cookie Butter Banana Cupcakes
These cookie butter banana cupcakes offer a light, sweet alternative to banana bread, with a tender crumb and cloud-like cookie butter frosting. The recipe uses jarred cookie butter—similar to Biscoff—for a spiced, spreadable topping. Cupcakes are made with mashed banana, yogurt, and simple baking ingredients, then frosted and optionally garnished with banana slices. They can be prepared ahead and stored at room temperature for up to a day.
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RecipesCookie Butter Banana CupcakesBy Shilpa UskokovicApril 28, 2026Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Emma RingnessArrowJump To RecipePrintThe line between banana bread and banana cake is thinner than your mom’s patience on Thanksgiving when the rest of the family is bickering over the mashed potatoes. With a few small tweaks (a smidge more sugar and butter), banana bread transforms into these light, sweet, tender cupcakes. Jarred cookie butter (look for Biscoff brand) shored up with some softened butter and a little salt makes for a light and fluffy frosting on top. Cookie butter has the texture of peanut butter and is made with ground cookies (generally spiced ones, such as speculoos).
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