Banana Cream Cupcakes With Banana Whipped Cream Recipes

BANANA CREAM PIE CUPCAKES

Steps:

• TO MAKE THE CUPCAKES:
• Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
• 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
• 3. Add vanilla extract and mix until combined.
• 4. Add egg white and egg in two batches, mixing until combined after each.
• 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
• 6. Add half of the dry ingredients to the batter and mix until well combined.
• 7. Add the milk and banana mixture and mix until well combined.
• 8. Add remaining dry ingredients and mix until well combined.
• 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
• Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
• 5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
• 7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
• Beat butter and shortening together until smooth.
• 2. Add half of the powdered sugar and mix until smooth.
• 3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
• 4. Add remaining powdered sugar and mix until smooth.
• Cut the core out of the cupcakes. I like to use a cupcake corer.
• 2. Fill the holes with about 1 tablespoon of cream filling.
• 3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
• 4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

BANANA CREAM CUPCAKES WITH BANANA WHIPPED CREAM

Steps:

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. In a large bowl add bananas and use a fork to finely mash. Add cake mix, eggs, oil, milk, sour cream and vanilla extract. Stir until smooth.
• 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
• 4. Let cool.
• 5. Banana Whipped Cream: Using the whisk attachment in a stand mixer, whip whipping cream and instant pudding mix until thick. Done!
• 6. Pipe whipped cream onto cooled cupcakes and top with Nilla wafers and banana slices! Enjoy!

BANANA CREAM PIE CUPCAKES ~ ROBYNNE

Steps:

• 1. CRUST Line standard muffin tins with paper liners. Mix Nilla wafer crumbs with melted butter and mix together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a light golden brown.
• 2. CAKE Prepare cake mix as directed. Stir in banana extract and banana until well incorporated. Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill. Bake as directed on box.
• 3. FILLING Prepare as directed and refrigerate until ready to use. Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It's okay if it is raised above the rest of the cupcake.
• 4. FROSTING In a large bowl place 2 cups of heavy cream. Using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.
• 5. Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.

BANANA CREAM PIE CUPCAKES

Steps:

• Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
• Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
• Preheat the oven to 375 degrees F (190 degrees C).
• While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
• Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
• Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

BANANA SPLIT CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
• Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #7. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.