King Cupcakes

"This dessert plays on the peanut butter and banana sandwich Elvis supposedly craved. Like him, our grandparents lived in Memphis, the site of many of our first get-together weekends." -KKD


12 cupcakes (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional Information

Calories 319
Caloriesfromfat 32 %
Fat 11.4 g
Satfat 5.6 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 5.6 g
Carbohydrate 50 g
Fiber 1.2 g
Cholesterol 21 mg
Iron 1.2 mg
Sodium 219 mg
Calcium 51 mg


1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1/2 cup mashed ripe banana (about 1)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup creamy peanut butter
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Dash of salt
3 tablespoons chopped unsalted, dry-roasted peanuts


Preheat oven to 350°.

To prepare cupcakes, place 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add egg substitute; beat well. Add banana and 1 teaspoon vanilla; beat 1 minute.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl; stir with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Line 12 muffin cups with paper liners; fill cups with batter. Bake at 350° for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from muffin tin, and cool completely on a wire rack.

To prepare frosting, combine cream cheese, peanut butter, and 3 tablespoons butter in a medium bowl; beat until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla, and dash of salt. Spread frosting evenly over cupcakes; sprinkle evenly with peanuts.