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
** 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 ©http://iheartcuppycakes.com