I feel a strong connection to Elvis Presley, in fact I think he might be a distant relative. I’m solely basing this off the fact that my maiden name was Presley and my Grandparents listened to his music all the time. I think those are some pretty strong clues to go off of. Since Elvis is probably my great great second uncle, three times removed I felt I owed it to him to make a cupcake he would be proud of. It’s so delicious and I think he would love the banana and peanut butter combo! Hope you enjoy too!
Yield: 18 cupcakes
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, room temperature
1 1/4 cup sugar
3 large eggs
1 tsp vanilla extract
2 tbsp whole milk
1 1/4 cup pureed banana or well mashed (I used 3 medium bananas)
Peanut Butter Frosting
2 sticks butter, room temperature
2 cups peanut butter
3-4 cups powered sugar
2 tbsp heavy cream
chopped peanuts for garnish (optional)
- Preheat oven to 350F.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In an electric mixer or using hand held mixer, cream together butter and sugar in large bowl until light and fluffy (about 3 minutes). Beat in eggs one at a time, followed by vanilla and the milk.
- Stir half of the flour mixture into the butter mixture, followed by the mashed banana. Stir in remaining flour mixture, mixing until everything is just combined, do not over mix or cupcakes will be dry.
- Line cupcake pan with liners and divide batter, filling 2/3 full. Bake 15-18 minutes until toothpick comes out clean. Cool completely on wire rack before frosting.
- Cream the butter until smooth and pale, about 3 minutes.
- Add peanut butter and cream with butter until well combined.
- Add 1 cup of powered sugar at a time. Add the 2 Tbsp of heavy cream as needed to smooth.
- Add more heavy cream to make frosting smoother and more powered sugar to thicken frosting.
- After you frost the cupcakes, sprinkle with chopped peanuts, if you like.