Instructions:

Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, cream together the softened butter, peanut butter, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and mashed bananas until fully incorporated.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For an extra touch, consider adding chocolate chips to the batter or topping the cupcakes with crushed peanuts for added texture.

When preparing the peanut butter frosting, make sure the butter is softened but not melted for the best consistency. These cupcakes can also be stored in an airtight container at room temperature for up to three days. Enjoy your baking!