Hi everyone! I’m Hayley, AKA The Domestic Rebel. When Dorothy asked me to guest post for her, I was totally stoked. Dorothy is my real-life BFF and since she has good taste in friends (obviously) I figured her internet pals like yourself must be awesome, too! And maybe a little more modest than I. Today I made some Banana Cream Pie Cupcakes because I had a hankering for bananas. Do you ever get those? I swear, for not being pregnant, I have THE WORST non-pregnant-girl cravings. It’ll be so weird, like pickles one minute and chocolate the next. And sometimes, I’ll be eating Funky Fusion Dirty Chips and I’ll be like, I want to eat a bite with a chip and a cupcake. I know–I’m being so food rebellious right now!! But lately, I’m craving bananas. They’re just SOFREAKINGGOOD I’m convinced they’re a magical fruit sent down by the flavor gods to be perfect inside cupcakes and smoothies and bread and muffins and practically anything else if you’re a fake-pregnant girl like me. Now I know there’s a select bunch out there who despise bananas (whoever you are, keep your identity concealed) and that’s okay. But I’m the type of girl who will try anything once–even carrot cake related goods (don’t get me started on carrot cake)–so I hope you’d do the same for me ’cause these are really good! If you like banana cream pie and freaky girls who pretend they’re fake-prego to eat ridiculous food combinations, you’ll love these (and me!)
Banana Cream Pie Cupcakes
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant vanilla pudding mix
1 small box sugar free/fat free instant banana pudding mix
1 & 1/2 cups cold milk
Vanilla Buttercream (recipe & ingredients follow)
Crushed graham crackers & banana chips, optional
- Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners and set aside.
- In a large bowl, prepare the cake mix according to package directions. Stir in the box of vanilla pudding mix–just the mix!–until blended. Portion your batter evenly among the cups (about 2/3 full) and bake for approx. 14-16 minutes or until a toothpick inserted in the center comes out relatively clean. Cool completely.
- Once cupcakes have cooled completely, core them. Using a small paring knife, gently cut the center of each cupcake out, careful not to cut through the entire cake. I suggest devouring the cupcake guts; they will give you energy to finish these cupcakes.
- Once cored, prepare your filling. In a medium bowl, combine the milk and banana cream pudding mix and stir to combine. Working quickly, fill the cupcakes to the top, careful not to overfill. The mixture may thicken while you’re pouring; that’s okay. Just fill the remaining cupcakes with a spoonful of pudding if need be. Refrigerate while you make your frosting.
- In the bowl of a stand mixer, beat together the butter and vanilla until creamy, about a minute. Gradually begin adding the powdered sugar, about a cup at a time, until the frosting is light and fluffy. Add the milk to thin the frosting out if it’s too stiff.
- Pipe the frosting (I used a large round tip) onto the cooled cupcakes, covering the filled centers. Top with crushed graham cracker crumbs and a banana chip, if desired. Or, if you’re serving immediately, use a fresh banana slice–soooooo good.
These did it for me & my naner cravings, so if you love banana cream pie, too, I guarantee it’ll hit the spot. Now, where are the pickles??
Thanks again, Dorothy, for letting me frighten/enlighten your readers! You all are super duper welcome over at The Domestic Rebel anytime. Come say hi and we can talk about Real Housewives and our love for cotton candy if you want. Have a sweet day!! xo, Hayley
Thanks again Hayley! Love those cupcakes and I can’t wait to make them. Kisses!
I’ll be back tomorrow, so be prepared for some other rant of some sort. It’s kinda like you’ve all had a vacation too, no?