Banana Pudding Cupcakes…
I love making cakes, but I do NOT like making cupcakes. They very rarely bake up the way I want them to, and it drives me crazy! So, when Caking Kid 1 said he wanted to make a Banana Pudding Cupcake, I was skeptical. Surely he’d rather just make a cake…right??? Please?? NOPE! He was determined to make cupcakes. Uuuughhh… I gave in, and said we could give it a try. The first batch was AWFUL! I’m talking overflowed, burned on the edges, raw in the middle awful. I had to just walk away from the kitchen because…momma was gonna throw some cupcakes if she didn’t. We researched some more, tried again the next day, because he was determined to make these cupcakes. Well…the second try was MUCH better…
We really wanted a light and fluffy cupcake, but doing that with Bananas was going to be tricky. But…I had a plan! As you know, (if you follow our blog), I’ve been experimenting with a lot of freeze dried fruit. So, when I found freeze dried bananas, I KNEW I had to give it a try. They turned out perfectly!!! We used our favorite banana pudding recipe for the filling, and our Homemade Cookie Butter in the buttercream, and the results were cupcake perfection!
We used some extra large cupcake liners to make our cupcakes, so the recipe only made around 18, but if you decide to use regular sized liners, it should make around 3-4 dozen. You can see the size difference in the large and regular liners we used in the photo below. We went with the larger size because we wanted to have plenty of room for the yummy filling!
If you’d like to see how we filled these cupcakes with just tools we had on hand, you can visit my cake decorating blog, Slice at a Time. I have a short photo tutorial over there that shows you a quick easy way to assemble these cupcakes or any other cupcake that you’d like to add filling to. I’ll also share the link for the Cookie Butter below with the recipe as well, because believe me…you’ll want to use it in the buttercream! It’s the perfect topping to these cupcakes.
We hope you’ll get in the kitchen and make some sweet memories with the ones you love!
|Prep Time||20-30 Mins-approx|
|Cook Time||18-22 Mins-approx|
- 3 Cups Cake Flour
- 2 Cups granulated sugar
- 2 1/4 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 2.5 Ounce Bag Freeze Dried Bananas Finely ground in a spice grinder or coffee grinder
- 1 Tablespoon Vanilla
- 3 Large eggs
- 1 Cup Vegetable Oil
- 1 Cups Whole Milk or Full Fat Buttermilk
- Preheat oven to 350 degrees. Line your muffin tins with cupcake liners. If you are using the extra large ones, you can still use regular sized muffin tins, just alternate putting 2 liners on the ends of one row, and then the next row add one to the center muffin tin only. Repeat this until all the rows have their liners.
- In the bowl of your stand mixer add all dry ingredients including the finely ground freeze dried bananas, and with the whisk attachment mix on low speed to combine all ingredients.
- In a separate bowl, combine all of the wet ingredients and whisk well.
- Slowly pour the wet ingredients into the mixing bowl with the dry ingredients and mix on medium speed until fully combined. Make sure to scrape down the edges of the bowl during this time.
- Fill the liners until just over half way full. Bake for 18-10 mins or until the centers spring back to your touch. Cool completely until filling and icing.
|Prep Time||15 mins-approx|
- 4 ounces Softened Cream Cheese
- 7 ounces Sweetened Condensed Milk
- 1/2 Box French Vanilla Instant Pudding Prepared with 3/4 cups milk only
- 8 ounces Whipped Topping
- In the bowl of your stand mixer with the whisk attachment, combine the cream cheese and sweetened condensed milk mix until fluffy, about 3-5 mins.
- In a separate bowl while the cream cheese mixture is whisking, prepare the pudding with just 3/4 cups of milk and set to the side.
- Once the cream cheese mixture is light and fluffy, add the prepared pudding and mix well. Next add the whipped topping and mix until fully combined. Store in the refrigerator until ready to use.
|Prep Time||15-20 mins-approx|
- 2 Sticks Softened Butter
- 2.1 Ounces Pasteurized Egg Whites
- 12 Ounces Powdered Sugar
- 1 Tablespoon Vanilla
- 1/2-3/4 Cups Shortbread Cookie Butter
- In the bowl of your stand mixer fixed with the whisk attachment, mix the egg whites and powdered sugar for 3-5 minutes.
- Slowly add the softened butter 1-2 Tablespoons at a time, and mix until fully combined and fluffy.
- Next add the vanilla and cookie butter, and mix on low speed until fully combined.
Once the cupcakes are cooled, fill with the filling, and top with the buttercream. If you’d like to see how we filled these cupcakes you can check out my post over here on, Slice at a Time.
Here is the Shortbread Cookie Butter Recipe.