There’s something incredibly comforting about the aroma of freshly baked banana cupcakes wafting through the kitchen. The combination of ripe bananas and sweet vanilla pastry cream creates a flavor profile that’s nothing short of divine. These Banana Cupcakes with Vanilla Pastry Cream are perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet treat after dinner. Let’s dive into the reasons why you need to add these delightful cupcakes to your baking repertoire!
Top Reasons to Make Banana Cupcakes with Vanilla Pastry Cream
- Delicious Flavor: The natural sweetness of ripe bananas pairs perfectly with the creamy vanilla pastry cream, making each bite a heavenly experience.
- Perfect Texture: These cupcakes are moist and fluffy, while the pastry cream adds a smooth, rich layer that elevates the overall dessert.
- Customizable: You can easily adapt this recipe by adding nuts, chocolate chips, or even a hint of cinnamon for a twist on the classic flavor.
- Impressive Presentation: Topped with a swirl of vanilla pastry cream, these cupcakes are sure to impress your guests.
What You’ll Gather
- 2 cups (343.75g) all-purpose flour
- 1.25 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup (113.5g) unsalted butter, at room temperature
- 0.5 cup (51.25g) vegetable shortening, at room temperature
- 1 cup (350g) granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup (225g) mashed very ripe bananas, about 4 bananas
- 0.5 cup (120ml) buttermilk
- 3 cups (709.76ml) half-and-half
- 6 large egg yolks
- 0.5 cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Cook’s Kit
- Mixing Bowls: You’ll need several bowls for mixing dry and wet ingredients.
- Electric Mixer: A stand mixer or hand mixer will help achieve a light and airy batter.
- Measuring Cups and Spoons: Precision is key in baking, so ensure you have accurate measuring tools.
- Cupcake Pan: Standard-sized cupcake pans are essential for baking these delightful treats.
- Whisk: For smooth pastry cream, a whisk is a must!
Banana Cupcakes with Vanilla Pastry Cream — Do This Next
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and ensure easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Shortening
In a large mixing bowl, cream together the unsalted butter and vegetable shortening until light and fluffy, about 3-4 minutes.
Step 4: Add Sugar and Eggs
Gradually add the granulated sugar to the butter mixture, beating well after each addition. Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
Step 5: Incorporate Bananas and Buttermilk
Gently fold in the mashed bananas and buttermilk until well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 7: Fill the Cupcake Liners
Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter. This will allow room for the cupcakes to rise beautifully in the oven.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Prepare the Vanilla Pastry Cream
In a medium saucepan, heat the half-and-half over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, salt, and vanilla extract until smooth. Slowly pour in the hot half-and-half, whisking constantly to temper the eggs.
Step 10: Cook the Pastry Cream
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat and let cool to room temperature, then refrigerate until ready to use.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a spoon to generously top each cupcake with the vanilla pastry cream. Feel free to get creative with your frosting technique!
Fresh Takes Through the Year
- For a tropical twist, add shredded coconut to the batter or top the cupcakes with toasted coconut flakes.
- Incorporate spices like cinnamon or nutmeg for a warm flavor profile during the fall.
- Mix in chocolate chips or nuts for added texture and flavor.
- For a fun summer treat, consider topping these cupcakes with fresh fruit like strawberries or blueberries.
Easy-to-Miss Gotchas
- Ensure your bananas are very ripe for optimal sweetness and flavor.
- Don’t overmix the batter; this can lead to tough cupcakes.
- Let the cupcakes cool completely before frosting to prevent the pastry cream from melting.
- When making the pastry cream, be patient while it thickens; it may take a little time but will be worth it!
Cooling, Storing & Rewarming
Once baked, let your Banana Cupcakes with Vanilla Pastry Cream cool on a wire rack. If not serving immediately, store them in an airtight container in the refrigerator for up to three days. To enjoy them warm, simply pop them in the microwave for a few seconds, but be cautious not to overheat them as the pastry cream may become runny.
Helpful Q&A
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work well in this recipe. Just thaw them completely and drain any excess liquid before mashing.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for about 5 minutes before using.
Can I make the pastry cream in advance?
Absolutely! The vanilla pastry cream can be made a day ahead and stored in the refrigerator. Just give it a good whisk before using.
What other flavors can I pair with banana cupcakes?
Banana pairs beautifully with flavors like chocolate, caramel, or even peanut butter. Experiment with your favorites to create unique variations!
Time to Try It
Get ready to enjoy the delightful combination of moist banana cupcakes topped with rich vanilla pastry cream. Your friends and family will be begging for the recipe, and you’ll be more than happy to share it! Happy baking!
Banana Cupcakes with Vanilla Pastry Cream
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, cream together the unsalted butter and vegetable shortening until light and fluffy, about 3-4 minutes.
- Step 4: Gradually add the granulated sugar to the butter mixture, beating well after each addition. Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
- Step 5: Gently fold in the mashed bananas and buttermilk until well combined.
- Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Step 7: Fill each cupcake liner about two-thirds full with the batter.
- Step 8: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool for 5 minutes, then transfer to a wire rack.
- Step 9: In a medium saucepan, heat the half-and-half over medium heat until it simmers. In a bowl, whisk together the egg yolks, sugar, cornstarch, salt, and vanilla until smooth. Slowly pour in the hot half-and-half, whisking constantly.
- Step 10: Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat and let cool to room temperature.
- Step 11: Once the cupcakes are cool, top each with the vanilla pastry cream using a piping bag or spoon.
Notes
- Ensure your bananas are very ripe for optimal sweetness.
- Don't overmix the batter to prevent tough cupcakes.
- Let cupcakes cool completely before frosting.
