Go Back

Elvis Cupcakes (dairy-free)

These Elvis Cupcakes were inspired by none other than the king of rock n’ roll himself, Elvis Presley. I wanted to create an Elvis themed party cupcake with all of the flavors of Elvis's favorite sandwich and so I made a banana bacon cupcake with peanut butter frosting. I also added edible gold glitter dust, because Elvis was flashy and loved gold!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American

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
  • 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

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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.
Keyword Elvis, cupcakes, party, party food, dairy free, Vegas, party theme, gold, edible glitter, vintage
Tried this recipe?Mention @inspirationapron or tag #inspirationapron !