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

Yield: 12 cupcakes (serving size: 1 cupcake)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 32%
  • Fat: 11.4g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.6g
  • Carbohydrate: 50g
  • Fiber: 1.2g
  • Cholesterol: 21mg
  • Iron: 1.2mg
  • Sodium: 219mg
  • Calcium: 51mg

Ingredients

  • Cupcakes:
  • 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
  • Frosting:
  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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