Banana Cream Cupcakes
Soft banana cupcakes filled with banana pudding and topped with whipped cream and caramelized bananas.
Ingredients
Ingredients
- 1 package 6 oz instant banana pudding mix
- 2 cups cold whole milk
- 1 box yellow cake mix about 15.25 oz
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 teaspoons banana flavoring divided
- 2 medium ripe bananas
- 2 tablespoons granulated sugar
- 2 cups cold heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- In a medium bowl, whisk the instant banana pudding mix with the cold whole milk for 2 minutes until thickened, then refrigerate until needed.
- Preheat the oven to 350°F and line 2 standard muffin pans with 24 paper baking cups.
- In a large bowl, combine the yellow cake mix, eggs, vegetable oil, water, and 1 teaspoon banana flavoring and mix just until the batter is smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about two thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Line a baking sheet with parchment paper and preheat the broiler on high.
- Slice the bananas into thick rounds, about 12 slices per banana, and arrange them on the prepared baking sheet.
- Sprinkle the tops of the banana slices evenly with the granulated sugar.
- Broil the bananas for about 2 minutes, or until the sugar is melted and the tops are golden brown and caramelized, then remove and let cool completely on the pan.
- For the whipped topping, place the cold heavy whipping cream in a large mixing bowl, add the remaining 1 teaspoon banana flavoring and the powdered sugar, and beat with a hand or stand mixer on high speed until stiff peaks form.
- Once the cupcakes are completely cool, use an apple corer, small round cutter, or paring knife to cut a small well in the center of each cupcake, without cutting through the bottom.
- Spoon or pipe the chilled banana pudding into the centers of the cupcakes until level with the top.
- Transfer the whipped cream to a piping bag fitted with a large round or star decorating tip and pipe a tall swirl of whipped cream on each cupcake.
- Top each cupcake with a cooled caramelized banana slice and serve, or refrigerate until ready to serve.
Notes
- Keep the filled and frosted cupcakes refrigerated and serve within 2 days for the best texture.
- For cleaner piping, chill the whipped cream in the piping bag for 10 minutes before decorating.
- For cleaner piping, chill the whipped cream in the piping bag for 10 minutes before decorating.