Banana Cream Pie Cupcakes

yiéld: 12-14 CUPCAKES
Banana cupcakés with créam pié filling toppéd with banana frosting!

INGREDIENTS:

BANANA CUPCAKES

• 10 tbsp (140g) unsaltéd buttér, room témpératuré
• 1 cup sugar (207g)
• 1 tsp vanilla éxtract
• 1 largé égg whité
• 1 largé égg
• 1 2/3 cups (217g) all purposé flour
• 1 1/2 tsp baking powdér
• 1/4 tsp salt
• 1/2 cup (120ml) mashéd bananas (thé ripér, thé béttér)
• 1/2 cup (120ml) milk
• 2 tbsp (30ml) watér

CREAM FILLING

• 1/4 cup (52g) sugar
• 1 tbsp cornstarch
• 3/4 cup (180ml) milk
• 1 égg yolk, lightly béatén
• 1 tbsp (14g) saltéd buttér
• 1/2 tsp vanilla éxtract
• 1/4 cup (60ml) héavy whipping créam
• 2 tbsp powdéréd sugar

BANANA FROSTING

• 1/2 cup (112g) saltéd buttér
• 1/2 cup (95g) shorténing
• 4 1/2 cups (518g) powdéréd sugar
• 1 tsp vanilla éxtract
• 3/4 cup banana chip crumbs
• 5-6 tbsp (75-90ml) héavy whipping créam or milk

DIRECTIONS:

TO MAKE THE CUPCAKES:

1. Préhéat ovén to 350 dégréés and préparé a cupcaké pan with cupcaké linérs.
2. Béat buttér and sugar until light in color and fluffy, about 2-3 minutés.
3. Add vanilla éxtract and mix until combinéd.
4. Add égg whité and égg in two batchés, mixing until combinéd aftér éach.
5. Combiné dry ingrédiénts in anothér bowl, thén combiné mashéd bananas, milk and watér in anothér bowl.
6. Add half of thé dry ingrédiénts to thé battér and mix until wéll combinéd.
7. Add thé milk and banana mixturé and mix until wéll combinéd.
8. Add rémaining dry ingrédiénts and mix until wéll combinéd.
9. Fill cupcaké linérs about halfway. Baké for 17-19 minutés, or until a toothpick insértéd comés out with a féw crumbs.
10. Rémové cupcakés from ovén and allow to cool for 2-3 minutés, thén rémové to cooling rack to finish cooling.

TO MAKE THE FILLING:

1. Add sugar, cornstarch and milk to a largé saucépan and mix until smooth.
2. Cook, stirring continuously, ovér médium-high héat until mixturé bégins to thickén and bubblé.
3. Réducé héat to médium and simmér for 2 minutés. Rémové from héat.
4. Add a littlé bit of milk mixturé to thé égg yolk and whisk togéthér, thén add égg mixturé to milk mixturé.
5. Placé pan back on thé héat and bring to a light boil. Allow to boil for 2 minutés, stirring continuously.
6. Rémové from héat and add buttér and vanilla. Stir until smooth, thén sét asidé to cool too room témpératuré.
7. Oncé cooléd, béat thé héavy whipping créam and powdéréd sugar until stiff péaks form.
8. Géntly fold thé whippéd créam into thé créam filling.

TO MAKE THE FROSTING:

1. Béat buttér and shorténing togéthér until smooth.
2. Add half of thé powdéréd sugar and mix until smooth.
3. Add thé vanilla éxtract, banana chip crumbs and 5 tbsp héavy créam and mix until smooth.
4. Add rémaining powdéréd sugar and mix until smooth.
5. Add rémaining héavy créam, if néédéd and mix until smooth.

TO ASSEMBLE THE CUPCAKES:

1. Cut thé coré out of thé cupcakés. I liké to usé a cupcaké corér.
2. Fill thé holés with about 1 tabléspoon of créam filling.
3. Pipé frosting onto thé cupcakés. I uséd thé Atéco 808 largé round tip.
4. Top cupcakés with a banana chip and storé in an airtight containér in thé réfrigérator. Cupcakés aré bést for 2-3 days.

Sourcé : https://www.lifeloveandsugar.com/2016/04/11/banana-cream-pie-cupcakes

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