Banana Cream Pie - Cupcakes

Banana Cream Pie - Cupcakes

Ingredients

Cake Ingredients:

3 large Ripe Bananas (about 1 and 1/2 cups mashed)

3 cups All purpose Flour

1 tsp Baking Powder

1tsp Baking Soda

1 tsp Ground Cinnamon 

1/2 tsp salt

3/4 cup softened unsalted butter

1 cup granulated sugar

1/2 cup light brown sugar

3 large eggs

2 tsp vanilla extract

1 1/2 cups Buttermilk

(Buttermilk Substitute: Add 1 tbsp white vinegar or lemon juice, to a measuring cup and fill remaining cup with milk to equal 1 1/2 cups.  Set aside for 5 minutes to sour milk)

Filling Ingredients:

3.4 oz Instant Banana Pudding mix

2 cups Milk

Frosting:

Store bought Whipped Frosting 

(Walmart bakery is my favorite.  They sell bags of it right from the Bakery)

Or Whipped cream

Garnish:

Vanilla Wafer Cookies

Directions

1. Make the instant pudding, by following the directions on the box and keep in the refrigerator until your cakes have cooled completely. 

* Mix dry pudding mix with 2 cups of cold milk and place in the fridge until set.

2. Preheat oven to 350⁰ and line two cupcake pans with paper liners, or grease 2 cupcake pans, if you did not want to use liners.

3. For the cake, mash the bananas by hand or with a hand mixer and set aside.

4. Whisk all the dry ingredients together ( flour, baking powder, baking soda, cinnamon, and salt) and set aside.

5. Using a hand mixer or rubber spatula blend the butter and sugars (granulated and brown) together until creamy.  

6. Beat in eggs and vanilla into creamy butter mixture until well combined.  Then add in mashed banana.

7. Next alternate adding buttermilk and the dry ingredient mixture into the banana batter, but do not over mix.  The batter will be thick and slightly lumpy.

8. Pour the batter into the cupcake tins 3/4 full.  Cakes are ready when a toothpick inserted in the center comes out clean.

9. Place cupcakes on a wire rack until they are at room temperature.

* I usually will place them in the fridge or freezer for 5 minutes or so to speed up this process.

10. Once your cupcakes have cooled, you can used a large metal piping tip or spoon to remove some cake and create a hole for the pudding.  You may want to use your finger to push down the cake to expand the hole as well, if you want to make more room for filling. 

* Do not discard the removed cake so you can reapply it after the filling is inserted.

11. Place the pudding into a piping bag to make it easier to insert the pudding into each hole.  Then place the removed cake piece back on top.

* The tops of the cupcakes do not need to look pretty, since next we will be covering it in whipped cream or frosting. 

12. You can now frost your cupcakes however you would like and top them with a vanilla wafer cookie to really get that cream pie flavor.

13.  Enjoy these cupcakes with friends and family at your next get together or work potluck.

If you'd rather make Banana Cream Cake
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