Banana Cookies And Cream Cupcakes Recipes

BANANA-CREAM-PIE CUPCAKES

Steps:

• Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)
• Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.
• Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
• Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.

COOKIES AND CREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
• Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
• Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.

CREAM-FILLED BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.

BANANA CREAM PIE CUPCAKES

Steps:

• Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
• Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
• Preheat the oven to 375 degrees F (190 degrees C).
• While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
• Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
• Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

BANANA COOKIES AND CREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, bananas, water and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped cookies., Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a microwave-safe bowl, combine baking chips, cream and butter; microwave on high for 30-60 seconds or until smooth, stirring occasionally. Dip tops of cupcakes into baking chip mixture. Top cupcakes with chopped cookies. Let stand until set., In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cupcakes.

BANANA COOKIES AND CREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, bananas, water and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped cookies., Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a microwave-safe bowl, combine baking chips, cream and butter; microwave on high for 30-60 seconds or until smooth, stirring occasionally. Dip tops of cupcakes into baking chip mixture. Top cupcakes with chopped cookies. Let stand until set., In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cupcakes.

BANANA CREAM PIE CUPCAKES

Steps:

• In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
• In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
• Mix wet ingredients into dry.
• Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
• Bake at 350° for 15-18 minutes.
• Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
• Serve.

ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
• In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
• In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
• Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
• Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Transfer to a wire rack to cool completely.
• Frosting:.
• While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
• Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
• Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
• Frost the cupcakes and serve!

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

COOKIES & CREAM CUPCAKES

Steps:

• Preheat oven to 325*F In a mixer, combine white cake mix, flour, sugar and salt. Add water and scrape down the sides of bowl. Add vegetable oil, vanilla, and sour cream. Mix well and scrape sides of bowl. Add eggs one at a time. Add crushed cookies and blend well. Scoop batter into cupcake liners and bake for 16 minutes or until toothpick stabbed in the middle of a cupcake comes out clean. Allow to cool in pans for 5 minutes then move to a wire rack to fully cool. Top with Oreo Buttercream Frosting and mini Oreos!