On January 8, 1935 one of the most popular musicians was born, Elvis Presley. Elvis loved fried peanut butter and banana sandwiches… weird, I know. So to honor “The King” I made my version of his favorite sandwich, in a cupcake!
Happy Birthday Elvis!
Viva La Cupcake! A mini peanut butter cupcake topped with banana frosting and chopped peanuts!
Now, I’ve never made a banana frosting before, so I threw this one together and hoped it would turn out! In the end, I had too much frosting for the number of cupcakes I had so be forewarned, this makes LOTS of frosting!
Also, I only made 24 mini cupcakes. We can blame my cat for that because he decided to eat the batter before I could finish scooping it into the liners. Jerk. This recipe will probably make about 32 mini cupcakes.
The recipe for these peanut butter cupcakes came from Candace Nelson of Sprinkles Cupcakes. I saw a video of her making these and thought I could easily adapt it with what I had in my kitchen! The video is below!
JavaCupcake’s Viva La Cupcake – Peanut Butter and Banana
Makes about 30 mini cupcakes
Peanut Butter Cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature
3/4 cup smooth all peanut butter
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup skim milk
- Preheat oven to 375 degrees F. Line mini cupcake pan with liners.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In a measuring cup that pours, measure the milk and vanilla. Set aside.
- In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar together on high for at least 2 minutes. Scape the sides of the bowl.
- Add the eggs and mix on high until light and fluffy.
- Slowly add 1/2 the flour and mix only until incorporated.
- Add the milk and mix. Scrape the sides of the bowl.
- Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
- Fill liners at least 3/4 full. Bake for 18-22 minutes depending on how your oven cooks. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
- Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
1/2 cup unsalted butter, room temperature
1/2 cup all vegetable shortening
1/4 cup (or less) milk
pinch of salt
7 cups sifted powdered sugar
2 small bananas mashed
- In the bowl of an electric mixer with the paddle attachment, cream together the butter and shortening.
- Slowly add the powered sugar one cup at a time. Add a tablespoon or two of milk if you need to loosen up the frosting so it will cream. You want your frosting to be stiff at this point, so DO NOT add too much milk. Add the salt.
- Scrape the sides of the bowl several times making sure all the butter and shortening are mixed into the sugar.
- Add the bananas and mix on high for 2 minutes.
- If needed, add more milk. The bananas add A LOT of moisture, so you may not need to add any more.
- Mix on high for 2-3 more minutes.
- Frost your cupcakes and top with chopped peanuts!