BANANA PUDDING CUPCAKES
Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.
Provided by Terese The Novelist
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h23m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
- Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
- Combine vanilla pudding and sliced banana in a small bowl.
- Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
Nutrition Facts : Calories 237 calories, Carbohydrate 35.4 g, Cholesterol 25.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 226.4 mg, Sugar 1.8 g
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Provided by Matt Lewis
Categories Cake Mixer Egg Breakfast Dessert Bake Kid-Friendly Cream Cheese Banana Peanut Birthday Party Sour Cream Peanut Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 18
Steps:
- For cupcakes:
- Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
- Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
- Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- For frosting:
- Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
BANANA PUDDING CUPCAKES
Enjoy your dessert with this banana pudding cupcake that's made with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving
ROASTED BANANA AND PEANUT BUTTER CUPCAKES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
- For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
- Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
- Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
- For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.
PEANUT BUTTER BANANA CUPCAKES
These Peanut Butter Banana Cupcakes have a moist, fluffy banana cake on the bottom and a lovely cream cheese peanut butter frosting on top. Such a perfect flavor combo!
Provided by Lindsay
Categories Dessert
Time 38m
Number Of Ingredients 16
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.
- 10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. TO MAKE THE FROSTING:
- Beat the cream cheese and butter together until smooth.
- 2. Add the peanut butter and mix until smooth.
- 3. Add half of the powdered sugar and mix until smooth.
- 4. Add remaining powdered sugar and mix until smooth.
- 5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
- 6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 496 calories, Sugar 54.8 g, Sodium 180.8 mg, Fat 21.8 g, SaturatedFat 11.8 g, TransFat 0.1 g, Carbohydrate 71.3 g, Fiber 1.6 g, Protein 6.9 g, Cholesterol 53.9 mg
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Provided by Mia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g
EASY PEANUT BUTTER-BANANA CUPCAKE RECIPE
Showcase a classic flavor combo with our Easy Peanut Butter-Banana Cupcake Recipe. A peanut butter-banana cupcake is a great way to sweeten up your day.
Provided by My Food and Family
Categories Home
Time 1h36m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Microwave peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Spread onto tops of cupcakes, adding about 1 tsp. to each. Cool.
- Blend milk and banana in blender until smooth. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy. Spread onto cupcakes, adding about 2 Tbsp. to each. Sprinkle with nuts.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9187 g, Sugar 0 g, Protein 3 g
PEANUT BUTTER 'N' BANANA PUDDING
WHEN my grandmother cooked at a small country school, she earned the reputation of good cook. This recipe was given to her when she was a young mother and it has been a family favorite for years. The bananas pair well with the creamy homemade pudding and the peanuts add a nice crunch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, butter and vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to dessert dishes. Refrigerate if desired. Just before serving, top with banana slices and peanuts.
Nutrition Facts : Calories 565 calories, Fat 13g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 106g carbohydrate (93g sugars, Fiber 2g fiber), Protein 11g protein.
PEANUT & BANANA CUPCAKES
If you want a cupcake that'll wow a crowd, look no further. These are great for dessert or as a snack, and have a nice sweet, salty balance. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 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., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.
Nutrition Facts : Calories 439 calories, Fat 26g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 271mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 3g fiber), Protein 10g protein.
SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!
This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling
Provided by 870803
Categories Dessert
Time 37m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- VANILLA CUPCAKES:
- Follow the directions on the box.
- Let cool in fridge while making the peanut butter filling.
- PEANUT BUTTER FILLING:.
- In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
- Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
- Slowly beat in the powdered sugar while mixing.
- Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
- The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
- NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
- FROSTING FOR CUPCAKES:
- No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
- HOW TO FILL THE CUPCAKES:.
- Cut the top off of the cupcake and set aside.
- Roll out about one fourth of the peanut butter mix.
- Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
- Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
- Cut it out, and place on top of cut cupcake.
- Then place the cupcake top back on cupcake.
- Frost, if desired.
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