Sometimes I feel like my house is swimming in bananas. They are always around for my kids and every year I forget how quickly they get ripe for baking (aka dark brown freckly) once the weather turns a smidge warmer. I had some to use up this week and decided to mash-up a couple in these delightful cupcakes.
These cupcakes have all the flavor of a good banana bread with a light airy texture. The vanilla mousse “frosting” is perfect on these, totally reminiscent of banana cream pie. It is rich and delicious. A perfect topper. It is very versatile as well. You could swap out any flavor of instant pudding and use it for fillings in cakes. It’s amazing.
I ziploc baggie frosted these. It was early – I didn’t feel like busting out the pastry bag and frosting tip. Then topped mine with a little dried banana chip. Aren’t they cute?
Banana Cream Cupcakes
adapted from Taste of Home
1/2 cup shortening
1-1/2 cups sugar
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
Vanilla Mousse Frosting
2 cups of heavy whipping cream
1 large package of jello instant vanilla pudding
1. In a large bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking soda, baking powder
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For mousse frosting: Combine ingredients and mix well until fluffy and light. Thin with a little milk if necessary.