Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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

Kathy Kitchens, R.D.
Recipe by Cooking Light March 2007

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Yield:
12 cupcakes (serving size: 1 cupcake)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

319 calories; calories from fat 32%; fat 11.4g; saturated fat 5.6g; mono fat 3.4g; poly fat 1.3g; protein 5.6g; carbohydrates 50g; fiber 1.2g; cholesterol 21mg; iron 1.2mg; sodium 219mg; calcium 51mg.
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