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!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
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.
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.
Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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.
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.
Once the cupcakes are completely cool, frost them generously with the peanut butter frosting using a knife or piping bag.
Optional: Garnish each cupcake with a few vegan chocolate chips, a banana slice, and a sprinkle of chopped peanuts for added texture and flair.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 607.4 g | 221% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 407.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2463 mg | 52% | |
*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.
