The Holidays are here…where does the time go! I figured since it being Thanksgiving time, that I should attempt a ‘pie-like’ cupcake. I toyed with apple pie, coconut cream pie, pecan pie, but finally decided on a banana cream pie cupcake and just so happened to have some very ripe bananas on hand, which are the staple for this cupcake. I was worried it might turn out too much like banana bread, but was glad the final cake was spongy and moist with hints of banana.
So for the filling I again poked a hole in the cooled cakes, but this time ‘twisted’ it to make more of a cave for the pudding to fill into. This seemed to work alot better than my previous attempt. I was very happy with the creaminess of the pudding making it easy to pipe, since the last filling I used (strawberry jam for the PB&J) was very thick and frustrating to work with. I used Jell-o box pudding for the filling, which worked, but next time I’d like to try a home-made banana custard for the filling.
This was my first time making ‘from-scratch’ whipped cream. I knew it wasn’t ‘hard’ to make, but buying it is always very convenient. I have to say the home-made version is a million times better than store bought. It was thick, rich and firm enough to top these sweet little cakes. I used a new tip I purchased from Michael’s, Wilton brand, because last time none of my tips were big enough to fill in the whole top. I like how the pudding filling was showing, so I decided to create little florets around the center, making them look like daisies…too cute! To finish them off, I sprinkled graham cracker crumbs over the tops. I found already crumbled Keebler Graham Cracker Crumbs, which I didn’t even know existed. Love them! I will definitely be using them for other tasty treats.
In the end, I had what looked like a ‘field of flower’ cupcakes. And they tasted delicious. Happy Baking! You’ll find the recipe below.
Banana Cream Pie Cupcakes
2 1/2 cups flour
1 Tbsp. baking soda
1 tsp. cinnamon
1/8 tsp. salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
4 very ripe bananas, mashed
1 cup buttermilk
1 package instant banana pudding
2 cups milk
1 tsp. vanilla extract
2 cups heavy cream
2-4 tbs confectioners sugar
2 tsp. vanilla extract
1/4 cup crushed cinnamon graham crackers
banana slices (optional – fresh or banana chips)
Preheat oven to 375ºF. Line muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternating with the bananas then buttermilk, mixing on low speed just until moistened. Batter will be lumpy; do not over-mix. Gently fold in chopped walnuts.
Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, whip heavy cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Chill for at least 30 minutes to set.
Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a piping bag with a fairly large ’round’ tip. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake.
Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled until ready to serve.
Recipe inspired from Joylicious