Banana Cream Pie Cupcakes 2 Ingredient Frosting Recipes

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BANANA CREAM PIE CUPCAKES



Banana Cream Pie Cupcakes image

These Banana Cream Pie Cupcakes are to die for! It's a banana cupcake with a cream pie filling that's topped with a delicious banana frosting.

Provided by Lindsay

Categories     Dessert

Time 47m

Number Of Ingredients 25

10 tbsp (140g) unsalted butter, room temperature
1 cup sugar (207g)
1 tsp vanilla extract
1 large egg white
1 large egg
1 2/3 cups (217g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) mashed bananas (the riper, the better)
1/2 cup (120ml) milk
2 tbsp (30ml) water
1/4 cup (52g) sugar
1 tbsp cornstarch
3/4 cup (180ml) milk
1 egg yolk, lightly beaten
1 tbsp (14g) salted butter
1/2 tsp vanilla extract
1/4 cup (60ml) heavy whipping cream
2 tbsp powdered sugar
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 1/2 cups (518g) powdered sugar
1 tsp vanilla extract
3/4 cup banana chip crumbs
5-6 tbsp (75-90ml) heavy whipping cream or milk

Steps:

  • TO MAKE THE CUPCAKES:
  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • 3. Add vanilla extract and mix until combined.
  • 4. Add egg white and egg in two batches, mixing until combined after each.
  • 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
  • 6. Add half of the dry ingredients to the batter and mix until well combined.
  • 7. Add the milk and banana mixture and mix until well combined.
  • 8. Add remaining dry ingredients and mix until well combined.
  • 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
  • 5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
  • 7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  • Beat butter and shortening together until smooth.
  • 2. Add half of the powdered sugar and mix until smooth.
  • 3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
  • 4. Add remaining powdered sugar and mix until smooth.
  • Cut the core out of the cupcakes. I like to use a cupcake corer.
  • 2. Fill the holes with about 1 tablespoon of cream filling.
  • 3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
  • 4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

Nutrition Facts : ServingSize 1 Cupcake, Calories 559 calories, Sugar 55.4 g, Sodium 125.5 mg, Fat 30 g, SaturatedFat 16.4 g, TransFat 1.4 g, Carbohydrate 71.1 g, Fiber 1.2 g, Protein 4 g, Cholesterol 80.4 mg

BANANA CREAM PIE CUPCAKES (2 INGREDIENT FROSTING)



Banana Cream Pie Cupcakes (2 Ingredient Frosting) image

Provided by Lizzy Mae Early

Number Of Ingredients 15

EASY BANANA CUPCAKES:
2 medium ripe bananas (mashed)
1 box yellow cake mix (I like Pillsbury)
3 eggs
1/4 C. oil
2/3 C. buttermilk or milk
2 tsp. vanilla extract
WHIPPED CREAM:
1/2 pint heavy whipping
1 tsp. instant banana pudding mix
QUICK BANANA MOUSSE:
1/2 pint heavy whipping cream
1 1/2 Tbsp. instant banana pudding mix
3 drops yellow food dye (optional)
BANANA SLICES

Steps:

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. In a large bowl, use a fork to finely mash bananas. Add yellow cake mix, eggs, oil, buttermilk and vanilla extract. Stir until smooth.
  • 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife comes out clean.
  • 4. Let cool.
  • 5. Whipped Cream: Use a stand mixer with the whisk attachment or a hand whisk to whip heavy whipping cream and pudding mix until stiff. (You're just adding enough pudding mix to help stabilize it so the whipped cream doesn't start to melt later.)
  • 6. Quick Banana Mousse: Repeat step 5 and add in food coloring if wanted. This will be more thick than the whipped cream above.
  • 7. Pipe a rim of whipping cream around the top of each cooled cupcake and then fill the center with a spoonful of quick banana mousse! Top with a banana slice!

BANANA CREAM PIE CUPCAKES ~ ROBYNNE



Banana Cream Pie Cupcakes ~ Robynne image

Robynne is right, you can't eat just one! These were gobbled up fast in the Test Kitchen. The frosting on top is whipped cream so it makes for a lighter cupcake. The cake itself is light and fluffy with a hint of banana flavor. Banana pudding filling is a nice creamy surprise as you take your first bite. A salty, sweet and...

Provided by Robynne Glenn

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 16

CRUST
4 c Nilla wafer crumbs
1/2 c butter, melted
FILLING
1 small box, instant banana pudding or 1/2 lg. box; prepared
CAKE
1 box white cake mix, plus oil & eggs per package directions
1/2 banana, mashed
2 tsp banana extract
FROSTING
2 c heavy whipping cream
1-2 tsp clear vanilla extract
4 Tbsp powdered sugar
GARNISH
24 Nilla wafers
2 Tbsp raw sugar to sprinkle on top

Steps:

  • 1. CRUST Line standard muffin tins with paper liners. Mix Nilla wafer crumbs with melted butter and mix together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a light golden brown.
  • 2. CAKE Prepare cake mix as directed. Stir in banana extract and banana until well incorporated. Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill. Bake as directed on box.
  • 3. FILLING Prepare as directed and refrigerate until ready to use. Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It's okay if it is raised above the rest of the cupcake.
  • 4. FROSTING In a large bowl place 2 cups of heavy cream. Using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.
  • 5. Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.

BANANA CREAM PIE CUPCAKES



Banana Cream Pie Cupcakes image

If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired.

Provided by Sunflower

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

2 cups milk
1 (3.5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
1 cup milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
¼ cup confectioners' sugar
1 (8 ounce) container whipped topping
2 ½ cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon salt
1 cup white sugar
¾ cup light brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
⅔ cup plain yogurt

Steps:

  • Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
  • Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
  • Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
  • Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.5 g, Cholesterol 28.5 mg, Fat 7.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 309.6 mg, Sugar 25 g

2-INGREDIENT CUPCAKES



2-Ingredient Cupcakes image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 4

One 15.25-ounce box spice cake mix
One 15-ounce can pumpkin puree
2 cups powdered sugar
1 cup whipped cream cheese

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  • Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
  • For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING



Banana and Vanilla Cupcakes with Buttercream Frosting image

Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!

Provided by Alimay

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 14

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
½ cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ cup milk
2 large bananas, chopped
⅔ cup butter, at room temperature
½ teaspoon vanilla extract
2 ¼ cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g

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