Elvis Cupcakes, Family Traditions & #TopChef!
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
Sweet, salty and totally sinful, these cupcakes will satisfy any King-sized appetite.
  • For Banana Cupcakes:
  • 1 box yellow cake mix
  • 1 cup (about 2 medium) bananas, mashed
  • ½ cup water
  • ¼ cup oil
  • 3 eggs
  • 1 small box sugar free/fat free instant banana pudding mix
  • For Peanut Butter Frosting:
  • 1 stick butter, softened
  • ½ cup smooth peanut butter
  • 1 tsp vanilla extract
  • About 5 cups powdered sugar
  • Crispy, crumbled bacon
  1. Preheat your oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners and set aside.
  2. In a large bowl, combine the cake mix, mashed bananas, water, oil and eggs with a mixer for 2 minutes. Stir in the pudding mix to combine. Portion the batter evenly among the muffin tins, about ⅔ full, and bake for approx. 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. For the frosting: In the bowl of a stand mixer, beat together the softened butter, peanut butter and vanilla until creamy and smooth, about a minute. Gradually add the powdered sugar, about a cup at a time, until light and fluffy. If needed, use a teaspoon of milk to thin the frosting out if it becomes too thick.
  4. Pipe the frosting high onto the cooled cupcakes (I did so with an Atecco 807 tip) and garnish with cooled, crispy bacon crumbles. Serve the cupcakes immediately for best taste.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2012/12/23/elvis-cupcakes-family-traditions-topchef/