BANANA CREAM PIE CUPCAKES

Gosh, I feel like a competitor on Cupcake Wars! LOL My cupcakes JUST came out of the oven, and I’m letting them cool before making the filling and icing. I don’t have a food processor, and we aren’t coffee drinkers so no coffee grinder of any sort for processing the banana chips. I’m hoping between pounding the chips with a rolling pin and the puree option on my blender, they’ll get down to more of a minced texture.


BANANA CREAM PIE CUPCAKES

INGREDIENTS
BANANA CUPCAKES

  • 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

CREAM FILLING

  • 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

BANANA FROSTING

  • 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


INSTRUCTIONS
TO MAKE THE CUPCAKES:

  1. 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. get the full instructions @ lifeloveandsugar.com

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