Banana Pudding Cupcakes with Cream Cheese Frosting, yummy banana cupcakes filled with banana pastry cream, bananas and topped with cream cheese frosting.
Banana Pudding Cupcakes with Cream Cheese Frosting
Banana pudding is one of my favorite all time desserts, and here it is in cupcake form. I made banana cupcakes, filled them with a banana pastry cream, banana slices and topped it all with a cream cheese frosting, a vanilla wafer and another slice of banana. That pretty much says it all.
If you are short on time and don’t have the time to make the pastry cream using an instant banana pudding instead of making your own. This is a very good pastry cream recipe here with a mild banana flavor. If I have had thought about it sooner I would of combined the milk, sugar and the banana the night before and brought it to a simmer. Refrigerate until ready to make the cream, I think you would get a stronger banana flavor to the pastry cream.
This pastry cream made the way I did it below reminds me of a banana pudding recipe I have been trying to duplicate for a couple of years from a restaurant I go to. I had a little of the pastry cream left over so tomorrow I am going to see if I finally stumbled onto the secret of that banana pudding. I looked at buying some banana flavoring to add to this and decided not to when I saw the price, $5.29 for artificial flavoring, I don’t think so. This pastry cream gives you another excuse to use those leftover ripe bananas.
- 2 1/2 cups flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas
- 2/3 cup sour cream
- Pastry Cream
- 2 cups milk
- 3/4 cup sugar
- 1 cup mashed banana
- dash salt
- 2 eggs
- 3 tablespoons corn starch
- 3 tablespoons water
- 1 teaspoon vanilla
- Frosting
- 4 oz. cream cheese - room temperature
- 4 oz. butter - room temperature
- 1 teaspoon vanilla
- dash salt
- 1 lb. confectioner's sugar
- 1 - 2 tablespoons milk - optional
- vanilla wafers
- 2 bananas - slices, for garnish
- Cupcakes
- 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. 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 Cream
- 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. 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
These look amazing!!! Thanks for linking up at Gingham & Roses! :)
These look so yummy, and I’m not even a banana pudding fan!
Thanks for linking up at Gingham & Roses
Hope to see you back next week!
Tenns