I have loved banana pudding every since I ate my grandma’s, so can you imagine having all that goodness in a cupcake?!
Have y’all seen cupcake wars or baking challenge? I am seriously addicted to those shows and the funny thing is, I don’t even eat cupcakes that often. What I love, though, is watching them come up with these glorious flavors without even measuring sometimes, and come out with a delicious cupcake or baked good! I want to be that creative!
If you’re looking at this recipe and thinking, no way because it’s a lot of time & ingredients….scroll down to bottom of recipe for a tip that might help in a time crunch! I definitely think these are best for a special occasion or when you just feel like showing off!
Hope you guys enjoy!
- 2 C flour
- 1½ C sugar
- 3½ tsp baking powder
- 1 tsp salt
- 1 3.4 oz box Instant Banana Cream Pudding
- 3 eggs
- ½ C of vegetable oil
- ½ C of water
- 10 ounce(s) sour cream
- 1 C smashed bananas
- Pgk of Vanilla Wafflers
- ½ C unsalted sweet cream
- 2 C powdered sugar
- 3 tsp of imitation banana extract
- 2 TBSP heavy whipping cream
- Preheat oven to 350 degrees.
- Line the cupcake pan.
- Combine the flour, baking powder and salt.
- Beat the eggs and then add the sugar until creamed.
- Add the bananas to the egg and sugar mixture.
- Add the sour cream to the bananas, egg and sugar mixture.
- Mix well.
- Add the oil and water to the sour cream, bananas, egg, and sugar mixture.
- Mix the all of the above ingredients to ensure fully combined.
- Mix the dry ingredients with the other ingredients.
- Mix well.
- Place a vanilla wafer in the bottom of each of the lined cupcake tins.
- Scoop the batter into the lined cupcake tin until ¾ full.
- Bake at 350 for 15-18 minutes.
- Cool for 10-15 minutes.
- Mix the soft butter with the powdered sugar in a stand mixer until small pebbles appear.
- Add the heavy whipping cream.
- Mix gently to combine.
- Check to see if frosting can form stiff peaks.
- If not add ½ C more of powdered sugar.
- Mix.
- Check for stiff peaks.
- If not add another ½ C of powdered sugar.
- Mix.
- Add 3 tsp of imitation banana extract.
- Mix.
- Apply frosting to cooled cupcakes by hand or by pastry bag with tip.
- Crumble and add additional vanilla wafers to the top of the frosting.
These look really great! I love how you piped the frosting so high on the cupcakes! I wonder how it would be if you added chocolate chips to the batter and did pb in the frosting instead of banana extract?? My wheels are turning!!