Banana Pudding Cupcakes with Cream Cheese Frosting
Banana Pudding Cupcakes with Cream Cheese Frosting requires approximately 2 hours and 20 minutes from start to finish. One serving contains 630 calories, 10g of protein, and 22g of fat. This recipe serves 18. For $1.35 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 614 people have made this recipe and would make it again. It is a reasonably priced recipe for fans of American food. A mixture of milk, pastry cream, bananas, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Recipes Food and Cooking. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Banana Cupcakes with Cream Cheese Frosting, Banana Cupcakes with Cream Cheese Frosting, and Banana Cupcakes with Cream Cheese Frosting are very similar to this recipe.
Servings: 18
Preparation duration: 120 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon baking soda
1 cup mashed banana
1 cup mashed ripe bananas
2 bananas - slices, for garnish
¾ cup brown sugar
½ cup butter, room temperature
4 oz. butter - room temperature
3 tablespoons corn starch
4 oz. cream cheese - room temperature
2 eggs
2½ cups flour
2 cups milk
1 - 2 tablespoons milk - optional
Pastry Cream
½ teaspoon salt
dash salt
⅔ cup sour cream
¾ cup sugar
1 cup sugar
1 lb. confectioner's sugar
1 teaspoon vanilla
vanilla wafers
3 tablespoons water
Equipment:
muffin liners
oven
frying pan
sieve
stove
melon baller
pastry bag
Cooking instruction summary:
CupcakesPut cupcake liners into pan, set aside. Preheat oven to 350 degrees.Cream together the butter, vanilla and sugars until light and fluffy, about 3 - 4 minutes. Add the eggs one a time mixing until well combined. Add the banana and mix in.Combine the flour, baking soda and salt. Add half of the flour. Mix until combined. Add half of the sour cream and the rest of the flour. Add the rest of the sour cream and mix until combined.Scoop out cupcake batter into prepared pan. Bake for 18 - 20 minutes or until cupcakes spring back when lightly touched in the center. Cool.Prepare Pastry CreamAdd the mashed banana to the milk with the sugar, salt and eggs. Stir the mixture until it comes to a simmer. Do not let boil. Mix together the cornstarch and water. Add the cornstarch mixture and stir until mixture thickens.Remove pastry cream from stove and strain thru a sieve. Leave the banana pulp that won't strain thru out of the cream and throw away. Add the vanilla to the strained pastry cream and set aside in the refrigerator to cool, covered.To make frosting, combine the cream cheese and butter. Mix with a whip until well combined. Add the vanilla, salt and powdered sugar. If frosting is too thick add a little milk a tablespoon at a time. Beat the frosting for 5 minutes until light and fluffy. Put frosting into a pastry bag and pipe some onto the center of a cookies and add another cookie on top to sandwich together.To assemble, remove some of the center of the cupcake. A melon baller works great. Set aside cake pieces. Spoon some of the pastry cream into the cupcakes. Put a slice of banana on top of the pastry cream. Cut off some of the cupcake piece and top the pastry cream. Pipe the cream cheese frosting on top of the cupcakes. Add a vanilla wafer and a slice of banana right before serving.thatsmyhome.com
Step by step:
1. Cupcakes
2. Put cupcake liners into pan, set aside. Preheat oven to 350 degrees.Cream together the butter, vanilla and sugars until light and fluffy, about 3 - 4 minutes.
3. Add the eggs one a time mixing until well combined.
4. Add the banana and mix in.
5. Combine the flour, baking soda and salt.
6. Add half of the flour.
7. Mix until combined.
8. Add half of the sour cream and the rest of the flour.
9. Add the rest of the sour cream and mix until combined.Scoop out cupcake batter into prepared pan.
10. Bake for 18 - 20 minutes or until cupcakes spring back when lightly touched in the center. Cool.Prepare Pastry Cream
11. Add the mashed banana to the milk with the sugar, salt and eggs. Stir the mixture until it comes to a simmer. Do not let boil.
12. Mix together the cornstarch and water.
13. Add the cornstarch mixture and stir until mixture thickens.
14. Remove pastry cream from stove and strain thru a sieve. Leave the banana pulp that won't strain thru out of the cream and throw away.
15. Add the vanilla to the strained pastry cream and set aside in the refrigerator to cool, covered.To make frosting, combine the cream cheese and butter.
16. Mix with a whip until well combined.
17. Add the vanilla, salt and powdered sugar. If frosting is too thick add a little milk a tablespoon at a time. Beat the frosting for 5 minutes until light and fluffy. Put frosting into a pastry bag and pipe some onto the center of a cookies and add another cookie on top to sandwich together.To assemble, remove some of the center of the cupcake. A melon baller works great. Set aside cake pieces. Spoon some of the pastry cream into the cupcakes. Put a slice of banana on top of the pastry cream.
18. Cut off some of the cupcake piece and top the pastry cream. Pipe the cream cheese frosting on top of the cupcakes.
19. Add a vanilla wafer and a slice of banana right before serving.thatsmyhome.com
Nutrition Information:
covered percent of daily need
