Another Cupcake Creation...Banana Pudding Cupcakes

While cleaning my kitchen today, I noticed we had an entire bunch of bananas that were starting to develop sweet spots.  Around my house, once the spots appear, bananas are officially ruined.  I know they are supposed to be sweeter, but I can't stand the texture once the green leaves the ends.  I guess it is because my Mom used to buy bags of "ripe" bananas on sale at the grocery and that was all we had to eat.  Pickles just learned to like bananas in the last few years, and she prefers the firmer texture.  The Little Man loves them, but likes the taste of the slightly starchy ones that are still a little green.  So, what do you do with the entire bunch that you bought yesterday and already started to turn.  I am a little bored with banana bread, but thought I would give in to my impulse and make a batch of cupcakes.

After scouring the Internet for a recipe inspiration, I needed to create something that used common household ingredients and didn't require vanilla wafers.  I have made vanilla wafers from scratch in the past, but my energy was dwindling and I needed something I could stir together and enjoy.

The creation I came up with is a banana cupcake filled with banana pudding and topped with cream cheese frosting.  I know, yummy!  How can this be bad?  These tender, delicate gems turned out better than I expected, and the frosting was definitely, "The icing on the cake!"

So here goes...



Beat bananas, sugar, butter, vanilla, sour cream and eggs...




Add four mixture and mix until combined.




Spray muffin tin with baking spray or insert paper liners.




Fill cups and place in oven...



While the cupcakes are baking...Make the filling. 




When cupcakes are cooled, cut 1/4 inch from edge at a 45 degree angle.




Remove core...




Cut core 1/4 inch from top and replace top on cupcake.







Place about 1 tablespoon of filling in the cupcake and replace the top.







Place Cream Cheese Frosting in a zip-top bag.







Pipe the frosting on the cupcakes.









The final product...Delicious!





And the recipe:

Cupcakes:

3/4 cup sugar

1/2 cup mashed ripe banana, about 1 medium

1/4 cup butter, softened

1/4 cup sour cream

1 teaspoon vanilla

2 large eggs

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Mash banana in a small bowl and add 1/4 cup of sugar. Allow to set and macerate.  Place remainder of sugar, butter and sour cream into a large bowl. Mix together with an electric mixer until well blended.  Add eggs and vanilla and mix well.  Add banana and sugar mixture and mix well.  In another small bowl, stir together flour, soda and salt.  Add flour mixture to banana mixture and mix until well combined.

Spray a 12 cup muffin tin with baking spray.  Using an ice cream scoop, spoon batter into prepared pan.  Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.  Cool in pan for 5 minutes and remove to a wire rack.  Cool completely

Filling:

1/4 cup sugar

1 tablespoon corn starch

1 cup milk

1 egg yolk, beaten

1 teaspoon vanilla

1 teaspoon butter

1 banana finely chopped

Whisk together sugar and corn starch in a small saucepan.  Add milk and cook over medium heat until mixture boils.  Whisk about 1/3 of the mixture into the egg yolk.  Return egg mixture to the pan and stir to combine.  Bring mixture back to a boil and allow to boil for 2 minutes, stirring constantly.  Remove from heat and stir in vanilla and butter.  Chill in refrigerator until room temperature, about 30 minutes.  Stir in banana.

Cream Cheese Frosting

3 ounces cream cheese

3 tablespoons butter

1 teaspoon vanilla

3 cups powdered sugar

Cream together cream cheese and butter.  Add vanilla and stir until smooth.  Add powdered sugar and continue mixing until smooth. This should be a spreadable consistency.  If it is too runny, add a little more powdered sugar, if this is too stiff, add a small amount of milk...(1 teaspoon at a time)  Cream cheese moisture varies by brand, but don't be scared...it will be great!