Banana Pudding Cupcakes

Cupcake Hero round-up is posted!  Go to I Heart Cuppycakes to vote!

Talk about procrastination…it’s my forte for sure.  I did it all through HS (even wrote a paper about it), college and still do it.  What’s funny is, I’m a planner/organizer.  But I still want to wait until the last minute to finish something.  I made, photographed and ate these cupcakes awhile ago, but I’m just now getting around to posting them (deadline is tomorrow).  I’m not a very good writer and it’s not my favorite thing (don’t ask me why I have a blog!), so I think I always save this part for last.  😛

cupcake hero

I actually made these for a blog event called Cupcake Hero.  Click here, here and here for more deets. Sounds fun, doesn’t it?  And the prizes are pretty cool too. 

This month’s ingredient is bananas.  I tried to get my creative juices flowing – which, let me tell you, is not an easy thing – and ended up basing my entry one of my favorite banana treats – banana pudding!  Layers of vanilla wafers, bananas, yummy pudding & whipped cream.  I started my cupcakes just like I start my pudding – I put a vanilla wafer in each cupcake liner and topped it with a banana slice.

banana pudding/cream pie cupcakes

I used a cupcake recipe from Cupcake Bakeshop and they turned out great. I cut the recipe in half and changed up the ingredients just a smidge. They were moist and deeee-licious…I know because I ate all the “middles”. Heehee.

banana pudding/cream pie cupcakes

While the cupcakes were cooling I made the instant vanilla pudding & whipped up some cream. Once the cupcakes were cool, I cut out the middles and piped in the vanilla pudding. I topped them with sweetened whipped cream and sprinkled on some vanilla wafer crumbs.

banana pudding/cream pie cupcakes

The verdict? Good, but not great. It was nothing like the banana pudding I make. It has sweetened condensed milk and incorporates the whipped cream into the pudding. Plus, the whipped cream on top of my cupcakes started to melt a little as I was taking pictures. My “studio” is in my sunroom…see where I’m going with this?

Banana Pudding Cupcakes
Yield: 1 dozen
Cupcake adapted from Cupcake Bakeshop
Printable Recipe

12 vanilla wafers
1 banana – sliced into 12 rounds
1 ½ cups flour
1 cup sugar
½ teaspoon baking powder
¼ teaspoon salt
1-2 medium bananas
¼ cup sour cream + splash of milk
1 egg
3 ounces oil
½ teaspoon vanilla

Vanilla flavored instant pudding + milk – make as directed on the box 🙂

Whipped Cream:
1 cup whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Handful of vanilla wafer crumbs

Preheat oven to 350F. Line a cupcake tin with paper liners. Place a vanilla wafer and slice of banana in each of the paper cups.

In a large bowl, whisk together flour, sugar, baking powder and salt.

With a blender or food processor, blend banana, sour cream & milk until smooth.

In another bowl, combine the banana mixture, eggs, vegetable oil, and vanilla.

Fold dry mixture into the wet mixture.

Scoop the batter into cupcake liners.

Bake for 20-22 minutes or until toothpick comes out clean.

Prepare the pudding & whipped cream while waiting for the cupcakes to cool.

Whipped Cream:
Using a stand (with whisk attachment) or hand-held electric mixer, whisk the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks.

After the cupcakes have cooled, remove the center of the cupcakes (I used a decorating tip).

Put the prepared pudding in a pastry bag (you can use a tip or you can just cup the end off a disposable pastry bag) and pipe into the center of the cupcake.

Put the whipped cream in a pastry bag fitted with a tip of your choice and pipe onto the cupcakes.

Sprinkle topping onto whipped cream.



Cookies & Cream Cupcakes

cookies & cream cupcakes with cookies & cream whipped cream frosting

I’m a bit behind on my posts, I know. I mean, shoot, this particular post is about three weeks late. I made these for my son’s 3rd birthday party and they received rave reviews.

Last year he had banana cupcakes with white chocolate cream cheese frosting (check out that pipe job! ha!)

This year he got these.  YUHHHHUMMMM!

cookies & cream cupcakes with cookies & cream whipped cream frosting

he is soooo sweaty from running around and playing

I was so busy with making stuff for a baby shower, I didn’t really have time to test out a bunch of recipes.  I wanted something easy that I knew kids would like.  I mean, what child, young or old, doesn’t love Oreos?  Ok, most kids.  Anyway, I looked around for a recipe and found one at How to Eat a Cupcake.  The base is a box cake mix, which worked out just great for me.  I played around with the placement of the cookie, bottom, middle, top, but the bottom really did work out the best.  I ended up using my own whipped cream frosting instead of using the one on Cassie’s blog.  I wanted something that wasn’t too sweet since the cupcake itself was filled with Oreos and the sugar laden box mix. 😉

cookies & cream cupcakes (pre-frost)

I made 4 dozen cupcakes about a week ahead  and stuck them in the overflowing freezer until Sunday morning. I made the whipped cream frosting Saturday night and refrigerated it until I frosted the cupcakes Sunday morning.

cookies & cream cupcakes with cookies & cream whipped cream frosting

Cookies & Cream Cupcakes
Yield: 4 dozen
Adapted from How to Eat a Cupcake
Printable Recipe

Approximately 48 Oreos (or similar cookie)
2 boxes (18.25 ounces) plain white cake mix
2 cups sour cream + 2 tablespoons of milk
1 cup oil
6 eggs
2 teaspoons vanilla extract

Preheat the oven to 350°F. Line 4 cupcake tins with paper liners; set aside.

Count out 24 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside.

Crush the remaining 24 Oreos – in a food processor or use a storage bag and whack it with a rolling pin. 😉 Chunky is fine.

Place the cake mix, sour cream, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed.

Measure out about 3 cups of the crushed Oreos and fold into the batter until well incorporated. Reserve any remaining cookies for frosting or other use.

Divide batter evenly among the cupcake tins.

Bake the cupcakes until they are a light golden brown and spring back when lightly pressed with your finger, 20-22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from tin and place them on wire racks to finish cooling. Cool completely before frosting.

Cookies & Cream Whipped Frosting
Yield: enough for approximately 4 dozen cupcakes
Printable Recipe

Approximately 12 Oreos (or similar cookie)
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Finely crush the Oreos – in a food processor or use a storage bag and whack it with a rolling pin. 😉

Using a stand (with whisk attachment) or hand-held electric mixer, whisk the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the crushed Oreos.


Whatcha Doin?

Well, I’ve been trying to muster up the motivation to work on my entry for this month’s Cupcake Hero. I have 11 days left to bake ’em up, write it up, then post them. I’ve had this idea for about a week and I’m trying to turn my conceptualization into reality. Haha, is that even a word??? Anyway, I’m working on it today, so wish me luck.

I also have these posts in the draft stage…I’m such a procrastinator!

white chocolate chip coconut pecan cookies

cookies & cream cupcakes with cookies & cream whipped cream frosting

chococonutoffee blondies

090713.6 chocolate chip cookies - bubbe

And I’ve of course been at home with these two loves of my life. 🙂 Going back to work in October’s gonna suck.