BANANA CREAM PIE CUPCAKES (2 INGREDIENT FROSTING)
These cupcakes are so easy to make and dangerously delicious! The banana cake batter comes together in about 3 minutes thanks to a yellow cake mix and the topping is crazy simple… just 2 ingredients! Whipping cream and banana instant pudding mix! It’s the perfect type of frosting for all those people who say they don’t like frosting because it’s not too sweet. The whipping cream gets thick when you whip it so you don’t need a bunch of powdered sugar to make it stiff. Enjoy my fluffy Banana Cream Pie Cupcakes!
Okay! We talked a little about the cake but the whipped cream frosting is the best part! I whipped up some heavy cream using 1 tsp of the banana instant pudding mix to stabilize it (read the next paragraph about that) and then I whipped up the rest of the heavy cream with more instant pudding mix! I used more to really get that banana flavor and to thicken to the texture of a mousse! I piped a little border around the cupcake to make it look like a whipped cream crust and then filling the hole with my banana “mousse filling.” Of course I had to top it off with banana slice but a Nilla wafer would also look cute!
Stabilizing whipped cream is a must! I used to bring angel food cake to friends but by the time I reached their house the whipped cream was melty! I couldn’t frost cupcakes with it either unless my house was an ice box and I served them a few minutes later! It was a mess. Most people recommend adding unflavored gelatin to stabilize their whipped cream but I don’t have that in my pantry! So I use Jell-O! More specifically, I use instant pudding mixes, usually the white chocolate or cheesecake flavor because they’re “white” and wont change the color of the whipped cream. But for these Banana Cream Pie Cupcakes I used banana pudding because I wanted the color and flavor!
Ingredients
EASY BANANA CUPCAKES:
WHIPPED CREAM:
QUICK BANANA MOUSSE:
Instructions
for full instruction please see : www.yourcupofcake.com
Okay! We talked a little about the cake but the whipped cream frosting is the best part! I whipped up some heavy cream using 1 tsp of the banana instant pudding mix to stabilize it (read the next paragraph about that) and then I whipped up the rest of the heavy cream with more instant pudding mix! I used more to really get that banana flavor and to thicken to the texture of a mousse! I piped a little border around the cupcake to make it look like a whipped cream crust and then filling the hole with my banana “mousse filling.” Of course I had to top it off with banana slice but a Nilla wafer would also look cute!
Stabilizing whipped cream is a must! I used to bring angel food cake to friends but by the time I reached their house the whipped cream was melty! I couldn’t frost cupcakes with it either unless my house was an ice box and I served them a few minutes later! It was a mess. Most people recommend adding unflavored gelatin to stabilize their whipped cream but I don’t have that in my pantry! So I use Jell-O! More specifically, I use instant pudding mixes, usually the white chocolate or cheesecake flavor because they’re “white” and wont change the color of the whipped cream. But for these Banana Cream Pie Cupcakes I used banana pudding because I wanted the color and flavor!
Ingredients
EASY BANANA CUPCAKES:
- 2 medium ripe bananas mashed
- 1 box yellow cake mix I like Pillsbury
- 3 eggs
- 1/4 C. oil
- 2/3 C. buttermilk or milk
- 2 tsp. vanilla extract
WHIPPED CREAM:
- 1/2 pint heavy whipping
- 1 tsp. instant banana pudding mix
QUICK BANANA MOUSSE:
- 1/2 pint heavy whipping cream
- 1 1/2 Tbsp. instant banana pudding mix
- 3 drops yellow food dye optional
- BANANA SLICES
Instructions
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a large bowl, use a fork to finely mash bananas. Add yellow cake mix, eggs, oil, buttermilk and vanilla extract. Stir until smooth.
- ..................................................
for full instruction please see : www.yourcupofcake.com
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