BANANA CREAM PIE CUPCAKES
These Banana Cream Pie Cupcakes are to die for – my new favorite for sure! They are made with a banana cupcake, cream pie filling and a banana frosting with a secret ingredient that gives it the best flavor!
So this past weekend, I did a little photo shoot for the blog and cookbook. I figured it was time to take a few photos of myself and the fam and we had so much fun with it. I met up with a friend from high school who does photography now and I love her photos. I even got my hair and makeup did. It was fancy. 😉 We did the shoot at my parent’s house so I could use their beautiful white kitchen. I got to see a little peak at the photos on her camera and they already looked so great! I can’t wait to see them finished!
INGREDIENTS
BANANA CUPCAKES
10 tbsp (140g) unsalted butter, room temperature
1 cup sugar (207g)
1 tsp vanilla extract
1 large egg white
1 large egg
1 2/3 cups (217g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) mashed bananas (the riper, the better)
1/2 cup (120ml) milk
2 tbsp (30ml) water
CREAM FILLING
1/4 cup (52g) sugar
1 tbsp cornstarch
3/4 cup (180ml) milk
1 egg yolk, lightly beaten
1 tbsp (14g) salted butter
1/2 tsp vanilla extract
1/4 cup (60ml) heavy whipping cream
2 tbsp powdered sugar
BANANA FROSTING
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 1/2 cups (518g) powdered sugar
1 tsp vanilla extract
3/4 cup banana chip crumbs
5-6 tbsp (75-90ml) heavy whipping cream or milk
INSTRUCTIONS
TO MAKE THE CUPCAKES:
1. 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.
For full instructions please see : www.lifeloveandsugar.com
So this past weekend, I did a little photo shoot for the blog and cookbook. I figured it was time to take a few photos of myself and the fam and we had so much fun with it. I met up with a friend from high school who does photography now and I love her photos. I even got my hair and makeup did. It was fancy. 😉 We did the shoot at my parent’s house so I could use their beautiful white kitchen. I got to see a little peak at the photos on her camera and they already looked so great! I can’t wait to see them finished!
INGREDIENTS
BANANA CUPCAKES
10 tbsp (140g) unsalted butter, room temperature
1 cup sugar (207g)
1 tsp vanilla extract
1 large egg white
1 large egg
1 2/3 cups (217g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) mashed bananas (the riper, the better)
1/2 cup (120ml) milk
2 tbsp (30ml) water
CREAM FILLING
1/4 cup (52g) sugar
1 tbsp cornstarch
3/4 cup (180ml) milk
1 egg yolk, lightly beaten
1 tbsp (14g) salted butter
1/2 tsp vanilla extract
1/4 cup (60ml) heavy whipping cream
2 tbsp powdered sugar
BANANA FROSTING
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 1/2 cups (518g) powdered sugar
1 tsp vanilla extract
3/4 cup banana chip crumbs
5-6 tbsp (75-90ml) heavy whipping cream or milk
INSTRUCTIONS
TO MAKE THE CUPCAKES:
1. 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.
For full instructions please see : www.lifeloveandsugar.com
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