Banana Cream Pie Cupcakes 2 Ingredient Frosting Recipes

BANANA CREAM PIE CUPCAKES

Steps:

• TO MAKE THE CUPCAKES:
• Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
• 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
• 3. Add vanilla extract and mix until combined.
• 4. Add egg white and egg in two batches, mixing until combined after each.
• 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
• 6. Add half of the dry ingredients to the batter and mix until well combined.
• 7. Add the milk and banana mixture and mix until well combined.
• 8. Add remaining dry ingredients and mix until well combined.
• 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
• Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
• 5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
• 7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
• Beat butter and shortening together until smooth.
• 2. Add half of the powdered sugar and mix until smooth.
• 3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
• 4. Add remaining powdered sugar and mix until smooth.
• Cut the core out of the cupcakes. I like to use a cupcake corer.
• 2. Fill the holes with about 1 tablespoon of cream filling.
• 3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
• 4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

BANANA CREAM PIE CUPCAKES ~ ROBYNNE

Steps:

• 1. CRUST Line standard muffin tins with paper liners. Mix Nilla wafer crumbs with melted butter and mix together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a light golden brown.
• 2. CAKE Prepare cake mix as directed. Stir in banana extract and banana until well incorporated. Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill. Bake as directed on box.
• 3. FILLING Prepare as directed and refrigerate until ready to use. Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It's okay if it is raised above the rest of the cupcake.
• 4. FROSTING In a large bowl place 2 cups of heavy cream. Using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.
• 5. Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.

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.