Banana Cream Cupcakes!
My absolute favorite thing to do in the world is BAKE CUPCAKES! I’ve always experimented and tried to combine different recipes to create my own. This past week I decided to try a cupcake with fruit, Banana Cream Cupcakes! Since I was baking these for my family, and we love our sweets, I made sure the filling was fluffy and scrumptious! Here is the recipe along with little notes to help any beginner baker create these delicious cups of joy.
Cupcakes:
- 2 1/2 cups flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cups unsalted butter, softened
- 1 cup sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 very ripe (yellow/brown) bananas, mashed
- 3/4 cup plain yogurt
- 1 small packet of chopped walnuts
Filling:
- 1 package Jello instant vanilla pudding (dry mix)
- 4 cups of milk (3 for the pudding)
- 1 teaspoon vanilla extract
- 1 container (8-ounce ) cool whip extra-creamy whipped topping
- 2 cups confectioners’ sugar
Directions
- Preheat your oven to 375 degrees F
- In a large bowl, mix together the flour, baking soda, cinnamon and salt.
Tip: use a large sifter for this mix to ensure it is light since the bananas later will make the mix very thick - In another large bowl, with an electric mixer, mix the butter with white sugar and brown sugar until light. Add eggs, and then vanilla.
- Mash the bananas in a separate bowl until they start to be liquidy.
- Add flour mixture alternately with bananas and yogurt until the batter is moist. Batter will be lumpy because of the bananas try not to over mix.
- Take the chopped walnuts and cut them further until the are small, light pieces-this will taste a lot better and add light crunch. Add them to the batter.
- Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until you can place a toothpick in the cupcake and it comes out clean without cupcake stuck to it.
- Meanwhile, prepare the fluffy filling! First, make the vanilla pudding according to the instructions on the box. After the pudding is ready, mix it with the extra cup of milk and vanilla extract. Fold in the cool whip and confectioners’ sugar until frosting is creamy. There should be a light and liquid feel to it. Chill in the fridge until your cupcakes are ready.
- Once cupcakes are cool for about 15 mins after taking them out of the oven, with a knife cut a small hole at the top center of the cupcake. The hole should reach about halfway down the cupcake and not too large where you would have to take out an enormous part of the cake.
- Spoon the filling into a zip-loc plastic bag and cut off a small corner at the bottom allowing the filling to ooze out. Fill the cupcake holes with the filling and PRESTO! Delicious (and semi-healthy) cupcakes ready to eat!
My cute 4 year old cousin Sophia decided to decorate these for me!
xox
Aisha
