Dreamcakes can never make enough of our Banana Pudding cupcakes. They are the ultimate comfort food. The creamy Fresh Banana Curd is a treat all its own, but pair it with our Banana Cake and whipped cream, and you'll come running back for more.
1 1/2 cups mashed ripe bananas
2 teaspoons lemon juice
1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose soft-wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray
Fresh Banana Curd:
4 large ripe bananas, peeled
4 tablespoons butter
1 1/2 cups sugar
2 tablespoons fresh lemon juice
4 large eggs
Fresh Whipped Cream:
1 1/2 cups whipping cream, chilled
2 teaspoons vanilla extract
1/4 cup sugar
Fresh banana slices
How to Make It
Prepare Banana Cake. Preheat oven to 350 degrees. Combine bananas and lemon juice in a small bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
Fill each cupcake with Fresh Banana Curd. To prepare curd, mash bananas in a large bowl with a fork until creamy. Combine mashed banana and remaining ingredients in a medium saucepan over medium-low heat. Cook, whisking constantly, until mixture thickens and coats a spoon. (Do not boil.) Cool completely. Makes 2 cups.
Pipe 2 Tbsp. Fresh Whipped Cream onto each cupcake using metal tip no. To prepare whipped cream, beat whipping cream at high speed with an electric mixer until soft peaks form. Add vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups.
Top with 1 vanilla wafer and 1 banana slice just before serving.
The experts at Dreamcakes Bakery say that you can store any leftover lemon curd in an airtight container in refridgerator for up to 3 days.
Southern Living Big Book of Cupcakes; Dreamcakes Bakery
I was looking for a good moist banana pudding cupcake recipe and this is just that! The recipe gave me 36 cupcakes and enough to make a banana nut loaf. The cupcakes were so moist, the icing was absolutely delicious and easier than I thought and the banana custard was delicious! Thank you so much for the recipe!! I had some trouble with the baking time and I had to leave them in there a little longer but they were just moist cupcakes with a nice crumble ☺