Upside down Elvis cupcake: Peanut butter cupcake with banana buttercream frosting

I would say I was bit unsure about the banana frosting but Jason assured that it would be delicious… He is my cupcake combination genius…

I wasn’t aware of this Elvis cupcake, which is banana cupcake and peanut butter buttercream frosting before. Once I read about it I wanted to name this the upside down Elvis cupcake ๐Ÿ˜€



(Makes about 10 cupcakes)

  • Cake flour – 110gm
  • Eggs – 2 large
  • Butter – 100 gm
  • Sugar – 100gm
  • Smooth peanut butter – 75gm
  • Baking powder – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Buttermilk – 120ml

Banana buttercream frosting

  • Butter – 100gm
  • Icing sugar – 150-175gm
  • Vanilla extract – 1/2 teaspoon
  • Bananas -2 or banana purée – 3 tablespoons

Peanutbutter cupcake

  • Preheat the oven to about 190 degrees Celsius and line the muffin tin with cupcake liners.
  • Cream the butter until light and fluffy and beat in the sugar to resemble wet sand.
  • Beat in one egg at a time until fluffy.
  • Add the baking powder and vanilla extract.
  • Add the flour and peanut butter in alternating batches and combine well.
  • Beat in the buttermilk.
  • The batter is beautifully smooth and luscious.
  • Using a large icecream scoop, scoop in one scoop of batter in each cupcake liner.
  • Bake for about 20-25 minutes. Check from about 18 minutes, check with a tooth pick to see if baked properly

Those babies look amazing when they were out of the oven and smelled and tasted really delicious.

Banana buttercream frosting

  • Cut the bananas into pieces and blend it in an electric mixer. Use about 3 tablespoons for the buttercream.
  • Cream the butter until light, fluffy and pale using an electric blender.
  • Beat in a small batch of the icing sugar with the butter.
  • Add the banana purée and vanilla.
  • Add another batch of icing sugar and beat. Add in more icing sugar as required for the right consistency to pipe.

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