Banana Cream Pie Cupcakes

IMG_4963

IMG_4962

I don’t have much practice with homemade cakes, so I was a little nervous about trying my hand at these vanilla cupcakes, completely from scratch. Luckily, they turned out wonderfully! No reason to be nervous. This recipe is a take on a classic favorite – banana cream pie, featuring pure vanilla cupcakes and smooth banana buttercream frosting.

This recipe makes about 20 cupcakes.

For the cupcakes, you’ll need:

  • 1 stick of butter, room temperature
  • 4 egg whites
  • 1 1/2 cup sugar
  • 1 cup heavy whipping cream, room temperature
  • 2 cups of flour
  • 2 teaspoons PURE vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Foil cupcake liners

For the frosting, you’ll need:

  • 1 ripe banana
  • 1 stick of butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon PURE vanilla extract

First, preheat the oven to 350 degrees.

Start off by sifting together the flour, baking powder and salt in one bowl. In a separate bowl, whisk together the heavy cream and egg whites until well-mixed. In a separate, larger bowl, mix together the butter (softened), sugar and vanilla on high for about 2 minutes. Then add in a third of the dry mix, followed by a third of the egg and cream mixture, mixing as you go. Repeat until everything is well-mixed.

IMG_4960 IMG_4958

Fill each cupcake liner in your tin about 3/4 full. I prefer the foil cupcake liners because I feel like they hold moisture much better than paper liners. Pop them in the oven for 20-22 minutes, until lightly golden. I always check if they’re ready using toothpicks.

Start making your frosting by mixing together softened butter, vanilla and lemon juice. Mash up a banana – rip but not brown – and add to the mix. Slowly add powdered sugar as you go, scraping the sides with a spatula. Then pop it in the fridge to help it set.

Once the cupcakes are cooled, they are ready to be frosted. Because of the lemon juice, your banana buttercream should last for a couple days in the fridge without browning. I do recommend keeping them in the fridge because the frosting is somewhat thin, and I noticed that my frosting began to lose its shape quickly when left outside.

IMG_4970 IMG_4961

For special occasions, top these babies with little washi tape toothpick flags. I made these banana cream pie cupcakes for Andrew’s uncle’s birthday party, and I think (hope) they were a success. I was also really excited to try out my new double-decker cupcake carrier. Enjoy!

IMG_4978

Advertisements

2 thoughts on “Banana Cream Pie Cupcakes”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s