Super easy Banana Cream Pie Cupcakes!!!!!!
Cupcakes are amazing. Let's just start there. They are tiny individual cakes. You, as the eater, get to enjoy the full flavor that the baker intended you to. They can be just as decorated too, and the best part? You don't even have to share! Cupcakes are amazing.
This recipe is so easy anyone can do it! If you want to make this recipe even easier you can always use pillsbury's quick bread banana bread!!
What you'll need for this:
Banana cupcakes (see recipe below)
Banana cream pie pudding (Jell-O brand)
Space in your refrigerator!!!!!
For the cupcakes!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Preheat oven to 350F degrees. Fill cupcake pan using paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix - do not use a beater, mix with a spoon until batter is equally moist. Scoop into cupcake pan.
Bake in preheated oven. Bake cupcakes for 25 to 30 minutes. They will spring back when lightly tapped.
After the cupcakes are all done baking! Let then cool completely. This will give you a chance to prepare your next step!!!
While your cupcakes are cooling, prepare the Banana Cream Pie flavored jello pudding as instructed on the side of the box, let that sit in the fridge for about 5 minutes to really set.
Cut your banana (you'll only need one for every twelve cupcakes!) slice them in about 1/8" thick slices.
Pour yourself a saucer of orange juice. And make sure your cool whip is completely thawed.
Now that everything is all set and your cupcakes have cooled, core them. I find the easiest way to do this is to buy a cupcake corer, they are about $6. And they give you a nice even core.
Take a banana slice and dip it in the orange juice, this helps keep the banana from turning brown. Let the excess orange juice drip from the slice and place in the bottom of your core. Repeat this process for all of your cupcakes.
Once all of your cupcakes have banana slices, take your pudding and carefully spoon it into each cupcake ontop of the banana slice.
Next step is to frost with the cool whip. You can make your own whip cream if you prefer, but I've always liked cool whip.
I use a pampered chef decorator tool to help me with this part so they'll look pretty. As I'm entirely shallow, it isnt all about the taste. It's also about presentation.
Frost the top all around the exposed pudding.
Refrigerate these puppies for at least one hour prior to serving.