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    You are in: Home / Recipes / Elvis Cupcakes Recipe
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    Elvis Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    JamesyLynn's Note:

    Egg-free banana cupcakes with fluffy peanut buttercream frosting!

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    Ingredients:

    Serves: 12

    Yield:

    Cupcakes

    Units: US | Metric

    Peanut Buttercream Frosting

    Directions:

    1. 1
      Preheat oven to 350°F Line muffin pan with paper liners.
    2. 2
      Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
    3. 3
      Fill liners two-thirds full. Bake for 20-22 minutes until a tester comes out clean. Cool completely on wire rack before frosting.
    4. 4
      With electric handheld mixer, cream together margarine and shortening at medium speed until smooth. Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.

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    Nutritional Facts for Elvis Cupcakes

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 311.4
     
    Calories from Fat 146
    47%
    Total Fat 16.2 g
    25%
    Saturated Fat 2.7 g
    13%
    Cholesterol 2.0 mg
    0%
    Sodium 238.3 mg
    9%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 26.3 g
    105%
    Protein 3.7 g
    7%

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