My Story in Recipes
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect

Banana Pudding Cupcakes

2/9/2015

1 Comment

 
Picture
Dreary, rainy Monday mornings call for comfort food.  And if you grew up in the South, that comfort food might just be banana pudding.
Picture
Banana pudding cupcakes are the perfect little pick me up on a Monday - or any day really.  The moist banana cake filled with vanilla pasty cream on a vanilla wafer crust and topped with a swirl of cream cheese frosting is a perfect way to enjoy the flavors of this traditional dessert in a whole new way. 

The homemade pastry cream really takes these cupcakes from ordinary to extraordinary.  Don't cheat and open a box of pudding mix - I promise you that it's worth the extra effort to make your own pastry cream. 
Picture
Banana Pudding Cupcakes
For the Banana Cupcakes
:
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilk

For the Vanilla Pastry Cream:
3 cups half-and-half
6 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
Picture





Reserve 12 vanilla wafers and crush remaining wafers in food processor.  Add melted butter and stir to combine.

Picture






Combine flour, baking powder, baking soda and salt in a small bowl.

Picture






Press 1 Tablespoon wafer mixture into 12 paper lined jumbo muffin cups.  Bake 5 minutes at 350.

Cream together butter and sugar.
Picture
Add eggs, one at a time.
Picture
Add bananas and vanilla.
Picture
Picture






Scoop batter over wafer crust in jumbo muffin tins.

Add dry ingredients, alternating with buttermilk.
Picture
Bake 24 minutes at 350.  Transfer to a wire rack to cool completely.
Picture
Picture
Picture





To make the pastry cream, bring half and half to a simmer in a small saucepan.

Picture





In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about 1 minute.

Picture





Whisk half of the warm half-and-half into the egg yolk mixture.

Pour mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the vanilla.
Picture
Strain the pastry cream through a fine mesh sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.
Picture
Picture
Cut a hole in the center of each cupcake.
Picture
Fill each hole with chilled pastry cream.
Picture
Picture






Fill pastry bag with cream cheese frosting. 

Picture












Pipe frosting on top of each cupcake. 

Picture
Garnish with reserved wafer crumbs and vanilla wafers.
Picture
Picture
Picture
Now that's the way that this Italian girl from Ohio does banana puddin' y'all.  (hahaha)

Ciao!
1 Comment
Alem1962 link
2/21/2022 12:27:14 am


Thank You for Sharing this informative article! It is very useful to everyone Stay healthy and keep safe!

Reply



Leave a Reply.

    Like my page on facebook.

    Follow me on Instagram


    Follow Me on Pinterest

    Categories

    All
    30 Minute Meals
    30-minute-meals
    Big Green Egg Recipes
    Chocolate
    Christmas Classics
    Comfort Foods
    Crock Pot Meals
    Fall Favorites
    Healthy-choices
    Healthy-choices
    My Favorites
    Springtime Treats
    St Patrick's Day Goodies
    Summertime Specialties
    Thanksgiving Classics
    Valentine Treats
    Vegetarian
    Winter Warm Ups

    Archives

    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011

  • Recipe Index
  • Blog Posts
  • My Story
  • Connect