Elvis Cupcakes
Dairy Free
These Elvis Cupcakes were inspired by none other than the king of rock n’ roll himself, Elvis Presley. My husband surprised me with a visit to Graceland for my Christmas present. Visiting Graceland has been on my bucket list for a while and I thoroughly enjoyed it and would highly recommend for Elvis fans.
Fan of Elvis or not, most people know that Elvis’s favorite sandwich was a peanut butter, bacon and banana sandwich that was pan fried, originally called the Fool’s Gold Loaf (which also had jelly) that he originally ordered in Denver, Colorado in the 1970’s. I wanted to create an Elvis themed party cupcake with all of those flavors and so I made a banana bacon cupcake with peanut butter frosting…oh yeah, I added edible gold glitter dust, because Elvis was flashy and loved gold! I made these for my mom and son’s (early) birthday, and everyone loved them. This recipe makes 24 regular sized cupcakes.
🎵” It’s now or never” 🎵 …let’s begin!
Ingredients:
Cupcake ingredients:
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup plant butter, softened
1/2 cup granulated sugar
1/4 cup pure maple syrup
2 large eggs
1/2 cup dairy-free yogurt (I used Silk almondmilk vanilla yogurt alternative)
1 tsp Origine vanilla extract
3 medium bananas, pureed or mashed well
1/3 cup real bacon bits (I used from a package, but you can fry your own and chop)
Peanut butter frosting ingredients:
1 cup plant butter, softened
3/4 cup creamy peanut butter
3 1/2 cups powdered sugar
1 1/2 tsp Origine vanilla extract
1/4 tsp salt
2-3 tbsp Silk unsweetened vanilla almond milk
Optional: edible gold glitter dust for garnish
How to make Elvis cupcakes
Instructions:
Preheat oven to 350℉ / 176℃ and line cupcake pans with paper or foil liners (I used gold liners, again to be flashy like Elvis!)
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs, maple syrup, vanilla extract, yogurt and bananas and mix until well incorporated.
Add flour mixture and blend until smooth, about one minute. (Scrape down sides of bowl halfway through mixing.)
Fill cupcake liners a little more than halfway full, (about 1/4 cup of batter) then sprinkle bacon bits on top of each cup of batter, about 1 tsp each.
Bake cupcakes in preheated oven for 15-17 minutes or until wooden toothpick inserted comes out clean or with a few moist crumbs. (Just a heads up…your kitchen is going to smell wonderful!)
Remove from oven and let sit in pan for 5 minutes, then transfer cupcakes to a cooling rack to cool completely before frosting.
How to make peanut butter frosting
In a large bowl, cream together butter and peanut butter on medium speed until smooth an well incorporated, about 1-2 minutes.
Add vanilla extract and salt and blend for another 30 seconds.
Incorporate sugar slowly (about 1/2 cup at a time) mixing well after each addition. After all of sugar is added, mixture will be thick.
Start adding almond milk, 1 tablespoon at a time, until desired consistency is achieved.
Transfer to icing bag or plastic baggie with snipped corner and frost your cooled cupcakes by squeezing and swirling from outside to center.
You can also add a tip of desired choice and pipe a star design.
How to serve Elvis cupcakes at a party
Sprinkle cupcakes with edible gold glitter dust and refrigerate until ready to serve (safely refrigerated up to 6 days.) NOTE: Due to the use of real bacon, refrigeration is needed for these cupcakes. They are safe to be consumed up to 2 hours after thawing out to room temperature.
My son had the brilliant idea of serving these cupcakes up on top of old records after we spent the afternoon together and one of our shopping spots was a bookstore with lots of cheap old records. I also spread out a deck of playing cards and added some Vegas dice to complete the perfect Elvis party theme. Thanks, Ryan, for that great idea! 🥰
Any Elvis fan would have a “burning love” for this sweet treat!
What is my favorite Elvis song?
Such a Night. It is rarely played and not on his popular song list, but I just love that song. I think it captures the feelings of how wonderful young and new love can be and the excitement of it all with a fun playful melody. 🎵
Elvis Cupcakes that are banana bacon flavor with a peanut butter frosting sprinkled with edible gold glitter dust. Easy recipe for party cupcakes.
Enjoy!
💜Julie
Elvis Cupcakes (dairy-free)
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and line cupcake pans with paper or foil liners (I used gold liners to be flashy like Elvis!)
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, maple syrup, vanilla extract, yogurt and bananas and mix until well incorporated.
- Add flour mixture and blend until smooth, about one minute. (Scrape down sides of bowl halfway through mixing.)
- Fill cupcake liners a little more than halfway full, (about 1/4 cup of batter) then sprinkle bacon bits on top of each cup of batter, about 1 tsp each.
- Bake cupcakes in preheated oven for 15-17 minutes or until wooden toothpick inserted comes out clean or with a few moist crumbs. Remove from oven and let sit in pan for 5 minutes, then transfer cupcakes to a cooling rack to cool completely before frosting.
- In a large bowl, cream together butter and peanut butter on medium speed until smooth and well incorporated, about 1-2 minutes.
- Add vanilla extract and salt and blend for another 30 seconds.
- Incorporate sugar slowly (about 1/2 cup at a time) mixing well after each addition. After all of sugar is added, mixture will be thick.
- Start adding almond milk, 1 tablespoon at a time, until desired consistency is achieved. (You may only need 1-2 tbsp)
- Transfer to icing bag or plastic baggie with snipped corner and frost your cooled cupcakes by squeezing and swirling from outside to center.
- Sprinkle cupcakes with edible gold glitter dust, if desired, and refrigerate until ready to serve.
Notes
NOTE: Due to the use of real bacon, refrigeration is needed for these cupcakes. They are safe to be consumed up to 2 hours after thawing out to room temperature. Can be safely refrigerated up to 6 days or safely freeze up to 6 months.
