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elvis peanut butter cupcakes

Elvis Cupcakes

Banana Cupcakes with Peanut Butter Frosting and bits of bacon
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 381kcal



  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 3/4 cup sugar
  • 1 cup mashed bananas about 3
  • 1/4 cup unsweetened apple sauce

Peanut Butter Frosting

  • 1/2 cup butter
  • 1 cup all natural peanut butter
  • 1 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cooked bacon, crumbled



  • Preheat oven to 425.
  • Whisk together flour, baking powder, baking soda and cinnamon, set aside.
  • combine sugar, mashed bananas and applesauce, stir well.
  • Make a well in the dry ingredients, and pour in the wet ingredients. Stir to combine.  Do not over stir.
  • Spoon batter into cupcake wells, fill about 2/3 of the way. See notes for my favorite muffin pan! A regular muffin tin will need to be greased, or cupcake liners will be needed.
  • Bake for 8 minutes at 425. Then reduce heat to 350 and bake for another 15-20 minutes. A toothpick should come out clean when finished.
  • Cool cupcakes completely before frosting.


  • Cream together the butter and sugar in a stand mixer.
  • Add peanut butter and salt and mix on high until well blended. If frosting is too thick, add milk or cream 1 tablespoon at a time until you reach desired consistency
  • Frost fully cooled cupcakes. Garnish with crumbled bacon. Enjoy!


This is my favorite muffin pan! No need to grease it, and nothing sticks to it. Washes easily with soap and warm water.
The reason for starting the oven at a higher temp is to get perfectly domed cupcakes.


Calories: 381kcal | Carbohydrates: 44g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 323mg | Potassium: 317mg | Fiber: 2g | Sugar: 27g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg