All you banana cream pie lovers out there, this cupcake is for you! Being a light fluffy banana cupcake topped with simple vanilla pastry cream and a fresh banana slice, this delightful cupcake mimics all the flavors of a slice of silky banana cream pie. This cupcake is so easy to make!
Normally I don’t believe in using many packaged ingredients, such as a boxed pudding mix… but this is the exception. I have made this cupcake using a homemade pastry cream and using this version of pastry cream. The instant vanilla pudding version. Surprisingly I actually like this version better.
It is creamier, slightly sweeter and it just fits this cupcake better. Trust me, this is the exception to using a packaged mix. You won’t be disappointed with these cupcakes! They are on my list of top 5 favorite cupcakes.
Review Recipe
Banana Cream Cupcakes
Banana flavored cupcake with a creamy pastry cream topping!
Servings: 16
Prep30 minutesCook20 minutesReady in: 50 minutes
Ingredients1 1/2 cups all-purpose flour1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt3/4 cups mashed very ripe bananas (about 2 large bananas)1 tsp lemon juice6 Tbsp unsalted butter , softened1 cup granulated sugar1 large egg1 tsp vanilla extract1/2 cup low-fat buttermilk1 recipe easy vanilla pastry cream , recipe follows2 bananas , slicedEasy Vanilla Pastry Cream2 (3.5 oz) boxes instant vanilla pudding mix2 cup heavy whipping cream1 cup whole milk1 tsp vanilla extract
InstructionsPreheat oven to 325 degrees. In a small mixing bowl combine flour, baking powder, baking soda and salt, set aside. In a small bowl mix mashed bananas with lemon juice, set aside. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy about 3 - 4 minutes. Mix in egg and vanilla. Add mashed bananas and stir until combine. Mix in the flour mixture alternating with the buttermilk. Pour 1/4 cup mixture into greased muffin cups or paper muffin cups. Bake for 22-24 minutes until toothpick inserted in center of muffin comes out clean. Remove from oven and let muffins cool in muffin pan 5 minutes, then remove from muffin pan and let cool 30 minutes on a wire cooling rack. Pipe vanilla pastry cream on top of muffins and refrigerate until ready to serve. Place banana slices on top immediately before serving.Easy Vanilla Pastry CreamIn a medium mixing bowl whisk together all ingredients about 2 minutes until very thick. Refrigerate mixture about 30 minutes until fully set. Stir once more to remove clumps.
Course: DessertCuisine: AmericanKeyword: Banana Cream Cupcakes Author: Jaclyn
Review Recipe
Course: DessertCuisine: AmericanKeyword: Banana Cream Cupcakes
Author: Jaclyn
