Instructions:

Preheat your oven to 350 degrees Fahrenheit and prepare cupcake tins with liners.

In a large mixing bowl, beat the softened butter and granulated sugar on high speed until the mixture is light and fluffy.

Add the eggs, one at a time, along with the vanilla extract, mixing until everything is well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

While the cupcakes are cooling, prepare the peanut butter frosting by beating together the softened butter and creamy peanut butter until smooth.

Gradually add the powdered sugar, followed by the heavy whipping cream and vanilla extract, mixing until the frosting is fluffy and well combined.

Once the cupcakes are completely cool, frost them generously with the peanut butter frosting using a piping tip for decoration.

Top the frosted cupcakes with sprinkles, banana chips, and crushed peanuts for an extra decorative touch. Optionally, drizzle additional peanut butter over the top for added flavor.

Extra Tips:

For the best results, make sure all your ingredients are at room temperature before starting. This will help create a smoother batter and a fluffier texture in the cupcakes.

If you want to elevate the flavor, consider adding mashed ripe bananas to the batter for an additional banana taste.

Always store any leftover cupcakes in an airtight container at room temperature to maintain their freshness. Enjoy your baking adventure!