• Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners
• Whisk flour, baking soda, baking powder, and salt in a medium bowl
• Cream butter and sugar in another bowl until light and fluffy
• Add eggs one at a time, then mix in mashed bananas, peanut butter, milk, and vanilla
• Fold dry ingredients into wet gently until just combined
• Fill cupcake liners two-thirds full and bake 18–20 minutes or until a toothpick comes out clean
• Cool in pan for a few minutes, then transfer to a wire rack
• Drizzle caramel sauce on top and sprinkle chopped peanuts
• Optional: Pipe frosting using a star nozzle for a bakery-style finish

Pro Tips

• Use ripe bananas for best flavor and moisture
• Let butter soften for light and fluffy cupcakes
• Mix gently to keep cupcakes soft and tender
• Cool completely before adding caramel or frosting
• Use a piping bag for professional-looking frosting swirls