I hope you all had a nice weekend! I had a wonderful weekend – Vin, my soon to be in-laws and I saw John Pinette on Friday night. John Pinette is a HILARIOUS comedian. If you are able to see one of his shows, please do. You will laugh the entire time. Check out this youtube clip – one of our favorite jokes.
Now let’s talk about these cupcakes – vanilla cupcakes filled with banana pudding and topped with fresh whipped cream – banana cream cupcakes! If you have read my FAQ page, you will know that my favorite dessert is banana cream pie. I eat it all the time – if it’s on a menu, I order it no matter how full I am. This cupcake is light yet but so satisfying – very vanillaeeee and bananaeeee.
If you ever make cupcakes you will notice there are different textures of batter. The recipe I use for red velvet cupcakes (yet to be shared) is very runny where as this batter is thick and fluffy. A runny batter makes a denser and more moist (hate the word moist, yuck) cupcake, and a thicker batter makes a more fluffy cupcake. It’s definitely more fun to lick the spoon of the thicker batter. 😉
hhmmm why are there holes in these here cupcakes? That because they are filled with a banana pudding and marscapone cheese filling! See below…
To die for really. It’s the perfect filling – creamy and thick. It also holds up really well in the cupcake. The mascarpone adds a richness and creaminess to the pudding. I just used instant banana pudding – it doesn’t get much easier than that.
Read below for instructions on how to hollow the cupcakes and fill with pudding. It’s super easy. My most important tip – make sure to hollow out enough of the cupcake. Don’t you hate it when you get a cream filled doughnut and there is just a wee bit of cream in there? No fun…
Pipe on that whipped cream with your choice of piping tip – I used a large star tip -. Love the look of it. I kept the whipped cream on the lighter side because I didn’t want this cupcake to be overly sweet. I think it complemented the filling really well.
That was a big bite.
- 11/2 cups flour
- ¾ cup sugar
- ½ cup unsalted butter (1 stick)
- ⅔ cup milk
- 1 tablespoon heavy whipping cream
- 2 large eggs
- 11/2 teaspoons vanilla
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 package instant banana pudding
- 2 cups cold milk
- 3-4 tablespoons mascarpone cheese
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 11/2 tablespoons powdered sugar
- Preheat oven to 350 degrees and line cupcake pan with liners.
- Mix flour, baking powder, and salt in a bowl; set aside
- In an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, add vanilla, and mix scrapping down sides of bowl.
- Add flour mixture alternately with milk and then lastly add heavy whipping cream.
- Divide batter evenly among liners and place into preheated oven. Bake for 18 minutes turning pan once half way through. Let cool completely.
- Make banana pudding according to package directions. Let set.
- Once pudding is set, add mascarpone cheese and mix with a whisk until combined. Transfer filling into a piping bag or zip loc bag and cut corner.
- Add heavy whipping cream, powdered sugar, and vanilla into an electric mixer. Mix on medium speed until stiff peaks form. Transfer whipped cream into a piping bag with a large tip of your choice.
- Once cupcakes are cool, using a large piping tip or apple core, gently push into the center of cupcake, turn slightly, and pull corer out of cupcake. If you using piping tip, gently pound tip on the counter or blow into the small hole to remove the cupcake. Next fill the cupcakes with banana filling. Finally, pipe on whipped cream. Keep cool in refrigerator.
Source: Stuck on Sweet