Ingredients
For the cupcakes:
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup creamy peanut butter
For the frosting:
4 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
For garnish (optional):
Sliced bananas
Crumbled crispy bacon
Instructions
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Prepare the cupcakes:
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla extract.
Mix in mashed bananas and peanut butter until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the cupcakes:
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely on a wire rack.
Make the frosting:
In a mixing bowl, beat together peanut butter and softened butter until smooth and creamy.
Gradually add powdered sugar, alternating with milk and vanilla extract, until frosting reaches desired consistency.
Frost the cupcakes:
Once cupcakes are completely cool, frost them generously with the peanut butter frosting.
Garnish (optional):
Top each cupcake with a slice of banana and a sprinkle of crumbled crispy bacon for a playful nod to Elvis’s favorite flavors.
Enjoy.