BANANA CREAM PIE CUPCAKES (2 INGREDIENT FROSTING)
Provided by Lizzy Mae Early
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees and line pans with cupcake liners.
- 2. In a large bowl, use a fork to finely mash bananas. Add yellow cake mix, eggs, oil, buttermilk and vanilla extract. Stir until smooth.
- 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife comes out clean.
- 4. Let cool.
- 5. Whipped Cream: Use a stand mixer with the whisk attachment or a hand whisk to whip heavy whipping cream and pudding mix until stiff. (You're just adding enough pudding mix to help stabilize it so the whipped cream doesn't start to melt later.)
- 6. Quick Banana Mousse: Repeat step 5 and add in food coloring if wanted. This will be more thick than the whipped cream above.
- 7. Pipe a rim of whipping cream around the top of each cooled cupcake and then fill the center with a spoonful of quick banana mousse! Top with a banana slice!
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
ROBYNNE'S BLUEBERRY PIE CUPCAKES
I wasn't sure I could create a cupcake my son enjoyed more than my Banana Cream Pie Cupcakes, but it looks like I was wrong. Here is my take on Blueberry Pie...Cupcake Style. Note: This cupcake is also delicious with a decadent Buttercream Frosting. Enjoy!
Provided by Robynne Glenn
Categories Fruit Desserts
Time 48m
Number Of Ingredients 16
Steps:
- 1. CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
- 2. CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated. Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of batter, then finish filling cupcakes about 3/4. Be careful not to overfill. Bake as directed. Cool completely.
- 3. FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
- 4. GARNISH (optional) I sprinkled a mixture of cinnamon and powered sugar, a dab of pie filling (no fruit) on top of frosting and finished with a fresh blueberry. Enjoy!
BANANA CREAM PIE CUPCAKES
If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired.
Provided by Sunflower
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 19
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.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.5 g, Cholesterol 28.5 mg, Fat 7.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 309.6 mg, Sugar 25 g
BANANA CREAM PIE CUPCAKES
These Banana Cream Pie Cupcakes are to die for! It's a banana cupcake with a cream pie filling that's topped with a delicious banana frosting.
Provided by Lindsay
Categories Dessert
Time 47m
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 1 Cupcake, Calories 559 calories, Sugar 55.4 g, Sodium 125.5 mg, Fat 30 g, SaturatedFat 16.4 g, TransFat 1.4 g, Carbohydrate 71.1 g, Fiber 1.2 g, Protein 4 g, Cholesterol 80.4 mg
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