Vegan Elvis Cupcakes

Indulge in the ultimate plant-based treat with these Vegan Elvis Cupcakes—a delightful nod to The King’s classic flavor combination of banana, peanut butter, and chocolate. These moist banana-infused cupcakes are perfectly paired with a creamy, dairy-free peanut butter frosting that’s both rich and fluffy. Garnished with optional vegan chocolate chips, fresh banana slices, and crunchy chopped peanuts, each bite offers a harmonious blend of sweetness and texture. Easy to make and 100% vegan, these Elvis-inspired cupcakes are ideal for birthdays, potlucks, or any occasion where you want to impress. Bring a touch of nostalgia to your dessert table while celebrating the magic of plant-based baking!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 large ripe bananas (mashed)
• 0.5 cups unsweetened almond milk (or other plant-based milk)
• 0.25 cups neutral vegetable oil (e.g., canola or sunflower)
• 1 teaspoon vanilla extract
• 0.5 cups natural peanut butter
• 1.5 cups powdered sugar
• 0.5 cups vegan butter (softened)
• 2 tablespoons nondairy milk
• 0.25 cups vegan chocolate chips (optional for garnish)
• 12 slices banana slices (optional for garnish)
• 2 tablespoons chopped peanuts (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate smaller bowl, mash the ripe bananas until smooth. Add the almond milk, vegetable oil, and vanilla extract, then mix until fully incorporated.

Step 4

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy but uniform.

Step 5

Divide the batter evenly among the cupcake liners, filling each about three-quarters full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Step 7

Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

While the cupcakes cool, prepare the peanut butter frosting. In a medium bowl, beat the peanut butter and vegan butter together until creamy and smooth.

Step 9

Gradually add the powdered sugar, a little at a time, beating well after each addition. Add the nondairy milk as needed to achieve a fluffy and spreadable consistency.

Step 10

Once the cupcakes are completely cool, frost them generously with the peanut butter frosting using a knife or piping bag.

Step 11

Optional: Garnish each cupcake with a few vegan chocolate chips, a banana slice, and a sprinkle of chopped peanuts for added texture and flair.

Step 12

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(1431.9g)

Amount per serving	% Daily Value*
Calories	4706.4

Total Fat 236.7g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3635.9mg	0%
Total Carbohydrate 620.0g	0%
Dietary Fiber 28.1g	0%
Total Sugars 411.0g
Protein 59.6g	0%

Vitamin D 62.5IU	0%
Calcium 429.1mg	0%
Iron 14.4mg	0%
Potassium 2668.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 4.9%

Carbs: 51.1%