Banana Creme Pie Cupcakes


Before annihilation.

Before annihilation.

These things are not joking. Hope you like pudding.

Cupcakes

  • 3 cups (330 g) cake flour
  • 1 tablebspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces or 230 g) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 5 large eggs
  • 2 teaspoon vanilla extract
  • 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk

Filling:

  • 1 package(s) instant banana pudding
  • 2 cup(s) milk
  • 1 teaspoon(s) vanilla extract

Frosting:

  • 1 package(s) instant vanilla pudding 1 cup(s) milk
  • 1 teaspoon(s) vanilla extract
  • 1 container(s) (8-ounce ) extra-creamy whipped topping
  • 1/4 cup(s) confectioners’ sugar

Garnish:

  • 2 cup(s) crushed cinnamon graham crackers
  • Banana slices (optional)

How to make it

  1. Preheat oven to 350°F (175°C).
  2.  In a medium bowl, sift together the flour, baking powder, and salt.
  3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
  4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
  5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
  6. 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.
  7. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.
  8. 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 zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 tablespoon filling into the hole in the top of each cupcake. Put a spoonful on top of each cupcake; roll in graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.
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