Peanut Butter Banana Elvis Cupcakes

Directions

1. Preheat the oven to 350°F and line a muffin pan with cupcake liners. 

2. Mash together the banana and lemon juice until smooth, then whisk in the eggs. In the bowl of an electric mixer, use a fork to whisk together the cake flour, sugar, baking powder and salt. Using the paddle attachment, beat in the butter until well incorporated. Add the banana and egg mixture and mix until just combined. 

3. . Fill the cupcake molds about 2/3 of the way full and put the pan in the oven. Bake for 15-20 minutes or until a toothpick comes out clean. Remove the pan from the oven and immediately transfer the cupcakes to a wire rack to prevent the cupcakes from overcooking and becoming dry. Allow the cupcakes to cool completely. 

4. For the buttercream, add the butter, Peanut Butter & Co. Smooth Operator, powdered sugar, and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Turn it on to the slowest speed possible until the sugar is incorporated, then turn it up to the highest speed, and whisk until the frosting is light and fluffy (3-4 minutes). Use a knife to spread the buttercream on top of each cupcake, or load a piping bag with the cream and pipe it on top of each cupcake. 

5. In a small frying pan, melt the butter over medium high heat until the sizzling has subsided. Add the panko and a pinch of salt and fry until the breadcrumbs are golden brown, tossing to brown evenly. Drain them on a paper towel lined plate and let them cool completely. Sprinkle the butter fried bread crumbs on top of the finished cupcakes and enjoy!