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banana pudding cup cakes

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A slightly unusual cupcake, but very good.

(1 rating)

Ingredients For banana pudding cup cakes

  • one recipe banana cake recipe follows
  • one recipe fresh banana curd recipe follows
  • one recipe fresh whipped cream, recipe follows
  • vanilla wafers, fresh banana slices

How To Make banana pudding cup cakes

  • 1
    bake banana cake as directed. Insert the end of the wooden spoon or dowel into the center of each cooled cupcake to make a hole. Fill a zip top plastic freezer bag with fresh banana curd. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cupcake. Squeeze gently till filling comes to the top of the cupcake. Repeat with remaining cupcakes.
  • 2
    Frost each cupcake with 2 tablespoon fresh whipped cream, using a piping bag and metal tip number 12 or a zip top plastic freezer bag with one corner snipped off. Top each with one vanilla wafer and one banana slice just prior to serving. Makes 24 cupcakes.
  • 3
    Fresh banana curd: four large ripe bananas, peeled 4 tablespoons butter 1 1/2 cups sugar 2 tablespoons fresh lemon juice four large eggs mash bananas in a large bowl with a fork until creamy. Mix mashed bananas and remaining ingredients in medium pan over medium low heat. Cook whisking constantly, until mixture thickens and coat a spoon. Do not boil. Cool completely. Store any left over curd in airtight container in refrigerator for up to three days.
  • 4
    Banana cake 1 1/2 cups mashed ripe bananas 2 teaspoons lemon juice 1 cup butter, softened 2 cups sugar three large eggs 3 cups all-purpose soft wheat flour or all purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons vanilla extract paper baking cups vegetable cooking spray preheat oven to 350°. Mix bananas and lemon juice in a small bowl. Set aside. Beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Place paper baking cups into muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely.
  • 5
    Fresh whipped cream 1 1/2 cups whipping cream, chilled 2 teaspoons vanilla extract 1/4 cup powdered sugar beat whipping cream at high speed with electric mixer until soft peaks form. Add vanilla and sugar and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups

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