Banana Cream Pie Cupcakes 2 Ingredient Frosting Recipes

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
• Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
• For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

Steps:

• 1. CRUST Line standard muffin tins with paper liners. Mix Nilla wafer crumbs with melted butter and mix together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a light golden brown.
• 2. CAKE Prepare cake mix as directed. Stir in banana extract and banana until well incorporated. Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill. Bake as directed on box.
• 3. FILLING Prepare as directed and refrigerate until ready to use. Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It's okay if it is raised above the rest of the cupcake.
• 4. FROSTING In a large bowl place 2 cups of heavy cream. Using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.
• 5. Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.

Steps:

• Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
• Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
• Preheat the oven to 375 degrees F (190 degrees C).
• While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
• Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
• Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Steps:

• In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
• In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
• Mix wet ingredients into dry.
• Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
• Bake at 350° for 15-18 minutes.
• Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
• Serve.