“Velvet Elvis” Cupcakes with Moist Banana Cake and Rich, Peanut Butter-Cream Cheese Frosting, sprinkled with Sweet Buttered-Toffee Peanuts

• Vegetarian

• Produce

  • 3 Bananas, very ripe

• Refrigerated

  • 4 Eggs

• Condiments

  • 3/8 cup Peanut butter, creamy

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1 Peanut butter-cream cheese frosting
  • 4 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1/2 cup Sour cream

• Desserts

  • 1/4 cup Buttered-toffee

Found on thecozyapron.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 3 very ripe bananas, mashed
• ¾ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 4 eggs, room temp
• ½ cup sour cream, room temp
• 1 tablespoon pure vanilla extract
• Peanut Butter-Cream Cheese Frosting (recipe below)
• ¼ cup buttered-toffee (or honey roasted) peanuts, finely ground
• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened (you could use salted if you’d like that hint of savory)
• ¼ cup plus 2 tablespoons creamy peanut butter
• 4 ½ cups powdered sugar

Directions

• -Preheat oven to 350°, and line 24 cupcake tins with papers, then lightly mist them with cooking spray.
• -With a hand-held mixer, cream the cream cheese, butter and peanut butter together; next, slowly add the powdered sugar in increments, and beat until fluffy and well-blended; place into fridge to set just a little bit, if needed, or frost cupcakes immediately.