Banana cream pie cupcakes
Yield: 24
Prep: 10 mins
Cook: 25
Equipment
- 1 Parchment lined baking sheet
- Measuring bowls and spoons
- 2 12 count muffin tins
- Cupcake Liners
- 2 piping bags
- Large star tip (1M)
- Electric Mixer
Ingredients
- 1 instant pudding mix 6 oz instant banana pudding mix
- 2 cups whole milk
- One package yellow cake mix
- 3 whole eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 tsp banana flavoring
- 2 bananas
- 2 tablespoons sugar
- 2 cups heavy whipping cream
- 1 tsp banana or rum flavoring
Instructions
- Prepare pudding using milk according to package directions (whisk for two mins then let set
- while cupcakes bake).
- Preheat the oven to 350°F line 2 muffin pans with paper baking cups
- Prepare cake mix according to package directions and add 1 tsp banana flavoring, spoon batter
- evenly into prepared muffin cups
- Bake for 20 minutes or until a toothpick inserted comes out clean
- Allow to cool in pain for 10 minutes before removing to a wire rack to cool completely
- For the bananas
- Line a baking sheet with parchment paper and turn on the broiler (or your ovens highest setting)
- Slice each banana in to about 12 slices (the thicker slices worked better than thin ones)
- Sprinkle one side with a granulated sugar and broil for two minutes or until golden brown
- Remove from oven and cool completely.
- For the whipped topping
- Using a hand or stand mixer beat heavy whipping cream, flavoring (banana, rum or both) and 3
- tbsp powdered sugar on high until stiff peaks form.
- Using a piping bag fill the cupcakes with the banana filling
- Add whipped cream to a piping bag fitted with tip 1A or 1M
- Pipe a large circle around the top and top with candied banana
Tried this recipe?Let us know how it was!