Name: The Elvis Banana Cupcake with Peanut Butter Swiss Meringue Frosting & Savory Crisp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp ground cinnamon; 4 tbsp unsalted butter; 1 1/3 cups granulated sugar; 3 ripe bananas, mashed; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 1/3 cup vegetable oil; 2 tsp vanilla extract; 1/3 cup sour cream; 1/2 cup warm water; 4 oz egg whites; 8 oz granulated sugar (for frosting); 10 oz unsalted butter, room temperature (for frosting); 1 tsp vanilla extract (for frosting); 1/3 cup creamy peanut butter; Melted chocolate (optional); Crumbled cooked savory meat such as beef or turkey strips (optional)

Why You’ll Love The Elvis Banana Cupcake with Peanut Butter Swiss Meringue Frosting & Savory Crisp Recipe

These cupcakes are incredibly moist thanks to ripe bananas and sour cream in the batter. The peanut butter Swiss meringue frosting is smooth, light, and less sweet than traditional buttercream, allowing the banana flavor to shine. The crispy savory topping and chocolate drizzle add contrast and depth, creating a memorable dessert with bold, classic-inspired flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the banana cupcakes
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1-1/3 cups sugar
3 ripe bananas
2 large eggs, room temperature
2 large egg yolks, room temperature
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/3 cup sour cream
1/2 cup warm water

For the Swiss meringue peanut butter frosting
4 ounces egg whites
8 ounces granulated sugar
1 teaspoon vanilla extract
10 ounces unsalted butter, room temperature
1/3 cup creamy peanut butter

Optional toppings
Melted chocolate
Crumbled cooked savory meat (such as beef or turkey strips)

Directions

Preheat your oven to 350°F (175°C) and line a standard cupcake pan with liners.

In a medium bowl, sift together the flour, salt, baking soda, and cinnamon. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the mashed bananas and mix until fully incorporated.

Add the eggs and egg yolks, mixing just until combined. Stir in the vegetable oil, vanilla extract, and sour cream.

Gradually add the dry ingredients to the wet mixture, mixing gently. Pour in the warm water and stir until the batter is smooth.

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

Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

To make the frosting, combine the egg whites, sugar, and vanilla in a heat-proof bowl set over a double boiler. Whisk continuously until the mixture reaches about 140°F (60°C) and the sugar is fully dissolved.

Transfer the mixture to a stand mixer fitted with a whisk attachment and beat on high speed until the meringue cools to room temperature and forms stiff peaks.

Gradually add the butter, mixing until smooth and creamy, then add the peanut butter and whip until light and fluffy.

Frost the cooled cupcakes and finish with melted chocolate and crumbled savory meat if desired.

Servings and timing

This recipe yields approximately 18 to 20 standard cupcakes.
Preparation time is about 20 minutes, including batter and frosting.
Baking time is 17 to 20 minutes per batch.

Variations

For a maple-style twist, replace the chocolate drizzle with a light maple-flavored glaze.
For a nut-free version, substitute the peanut butter with sunflower seed butter in the frosting.
For a chocolate banana option, add about 1/2 cup cocoa powder to the cupcake batter.
Mini cupcakes can be made by reducing the baking time to around 12 to 15 minutes.

Storage/Reheating

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 to 4 days. For best texture and flavor, bring them to room temperature before serving. Unfrosted cupcakes can be frozen for up to 2 months and thawed completely before frosting. Frosted cupcakes may also be frozen, though the frosting texture may change slightly once thawed.

FAQs

How do I know when the cupcakes are fully baked?

The cupcakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make the frosting ahead of time?

Yes, the frosting can be prepared a day ahead, refrigerated, and re-whipped once it returns to room temperature.

Can I use frozen bananas?

Yes, thaw them completely and drain any excess liquid before mashing.

What is Swiss meringue frosting?

Swiss meringue frosting is made by gently heating egg whites and sugar, then whipping them with butter for a smooth, less sweet finish.

Can I skip the savory topping?

Absolutely. The cupcakes are delicious on their own with just frosting and chocolate.

How do I make the savory topping crispy?

Cook the meat strips until fully crisp, then drain on paper towels and crumble once cooled.

Can I make these cupcakes gluten-free?

You can substitute a gluten-free all-purpose flour blend suitable for baking.

Why did my frosting look curdled?

This can happen if the butter was too cold. Continue whipping and the frosting should smooth out.

Can I add chocolate chips to the batter?

Yes, folding in up to 1/2 cup of chocolate chips works well with the banana flavor.

Is the frosting safe to eat?

The egg whites are gently heated with sugar, which reduces food safety risks.

Conclusion

These Elvis-inspired banana cupcakes deliver moist cake, creamy peanut butter Swiss meringue frosting, and a bold sweet-and-savory finish using a crisp meat topping. Whether served at a special event or enjoyed as a weekend baking project, this dessert offers a unique flavor combination that’s sure to impress.