Banana Cream Cakes (Printable Version)
# What You’ll Need:
01 -
Sprinkle of cinnamon and a few banana slices for serving.
02 -
1/4 cup heavy cream.
03 -
1/2 cup unsalted butter, make sure it’s soft.
04 -
1 tsp vanilla extract.
05 -
1 1/2 cups powdered sugar.
06 -
1/2 cup cream cheese, room temp.
07 -
1/4 cup powdered sugar.
08 -
1 tsp vanilla extract.
09 -
2 large eggs.
10 -
3/4 cup granulated sugar.
11 -
1/2 cup sour cream.
12 -
1/2 cup unsalted butter, room temp.
13 -
1 1/2 cups all-purpose flour.
14 -
1 tsp baking powder.
15 -
1 tsp vanilla extract.
16 -
1/2 tsp baking soda.
17 -
1/4 tsp salt.
18 -
2 mashed bananas, really ripe.
# Steps To Make It:
01 -
Put on the frosting, stick a banana slice on top, and dust some cinnamon over it.
02 -
Whip frosting mix till it’s light and fluffy.
03 -
Take the middle out of the cupcakes, then fill them up.
04 -
Stir all the filling stuff together so it’s creamy.
05 -
Let them cool down all the way.
06 -
Pop in oven for about 18-20 mins or until a toothpick comes out clean.
07 -
Spoon into muffin cups so they’re around two-thirds full.
08 -
Add in dry mix and sour cream, taking turns with each, and keep mixing.
09 -
Add in eggs, vanilla, and mashed bananas next.
10 -
Beat butter with sugar till you get a fluffy mix.
11 -
Grab a bowl and mix up your flour, baking powder, soda, salt.
12 -
Warm your oven to 350°F. Get your muffin tin lined up.
# Extra Notes:
01 -
Grab bananas that look spotty—they taste sweeter.
02 -
Don’t even think about adding filling until cupcakes are totally cool.
03 -
A ziplock bag works just fine for piping if you don’t have the real thing.
04 -
Hold off on the garnish till you’re ready to eat.