Banana, Peanut Butter and Bacon Cupcake
Prep time
Cook time
Total time
Serves: 12 Cupcakes
  • Cupcake
  • 140g Self Raising Flour
  • ½ Teaspoon Baking Soda
  • 100g Caster Sugar
  • 20g Brown Sugar
  • 125g Butter - Softened
  • 2 Large Eggs
  • ½ Ripe Banana (Approx. 70g)
  • 1 Tablespoon Milk
  • For the Top
  • 270g Icing Sugar
  • 150 Butter - Softened
  • 60g Smooth Peanut Butter
  • 1 T Milk
  • 4-5 Slices of Streaky Bacon
  • Peanut Crumb
  • 30g Smooth Peanut Butter
  • 30g Icing Sugar
  1. To start, flick oven onto 180 degrees bake and fill cupcake tray with cases. Set aside.
  2. For the cupcakes, whisk together the sugars in a free-standing mixer.
  3. Sift in the remaining dry ingredients and then add the eggs, butter and mashed banana. Beat for about 60 seconds.
  4. Lower the speed and slowly add the milk before turning mixer back up for about another 30 seconds.
  5. Fill paper cases about two-thirds full and bake for 16-20 minutes or until cake springs back when touched. Allow to cook completely.
  6. While the cupcakes are baking, flick oven onto grill and grill slices of bacon on a sheet of greaseproof paper until cooked and crispy (Or follow desired directions on pack). Allow to cool while you make the buttercream.
  7. For the buttercream, beat butter and peanut butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
  8. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
  9. On a slower speed, add the milk, then turn mixer speed back up and beat for another few minutes.
  10. To make the peanut crumb, mix peanut butter and icing sugar together until it forms an even crumb and set aside.
  11. Once the cupcakes and bacon are cool, pipe a blob of buttercream, cram full of crispy bacon and sprinkle with the peanut crumb. This will have you all shook up!
Recipe by Baker Gatherer at