Elvis Cupcakes

These are yummy! Banana bread cupcakes with peanut butter frosting!!! Came up with these one night when trying to figure out what to do with ripe bananas. You can kick these up a notch by adding cooked crumbled bacon on top instead of salted chopped peanuts.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, softened
• 3⁄4 cup brown sugar
• 2  large eggs, beaten
• 2 1⁄3 cups  ripe bananas, mashed
• 1⁄2 cup unsalted butter, softened
• 1  cup peanut butter, creamy
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 2  cups powdered sugar
• 1⁄3 cup heavy cream
•  chopped salted peanuts (optional)

Directions

1. Preheat oven to 350 degrees.
2. Spray a muffin pan with cooking spray and set aside.
3. In a large bowl, combine flour, soda and salt.
4. In another bowl, cream together 1/2 cup butter and brown sugar.
5. Stir in eggs and mashed bananas until well mixed.
6. Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
7. Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
8. You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
9. When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
10. For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
11. Add the vanilla and salt, continue beating.
12. Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
13. Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!