Peanut Butter, Banana & Bacon Cupcakes (aka The Elvis)

Recipe adapted from Cupcakes by Martha Stewart

Makes about 12 cupcakes (I got 16 cupcakes)


For the banana cupcakes

1-1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1-1/2 cups mashed* bananas (I used 4 ripe bananas)

2 large eggs

1/2 teaspoon pure vanilla extract

* I don't mash up the bananas too much.  I leave it more on the chunky side versus the mushy side of mashing.  Is that instruction too technical?  haha

For Peanut Butter cream cheese frosting

1/2 cup creamy peanut butter (I used creamy Jif peanut butter)

1-8 oz package cream cheese, softened (I used Neufchatel cheese)

1-1/2 cups powdered sugar, sifted

1 tsp vanilla extract

bacon, cooked* and cooled, rough chop into 1” strips

honey, drizzle

** I cook my bacon under the oven broiler. Set at high for about 5 minutes.  If I remember I’ll flip after 3 minutes. You might want to adjust time depending on how thick your bacon is or how crispy you want your bacon.


To make cupcakes–

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a stand mixer, whisk together flour, sugar, baking powder, baking soda, and salt. Create a well in the flour mixture and add melted butter, mashed bananas, eggs and vanilla. Switch to a flat beater and mix until just combined. Try not to overmix.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

To make frosting—

In a stand mixer, fitted with a flat beater, cream the peanut butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar until well combined. Add vanilla extract.

Using a Wilton 1M (or your favorite star tip) pipe the frosting on each cupcake, drizzle with some honey and garnish with a bacon strip.


Printable recipe created by CB ©