Ingredients for Banana Cupcakes With Vanilla Pastry Cream
- 1½ cups all-purpose flour
- 0 Baking Powder
- 1 teaspoon baking soda
- ¼ teaspoon plus a pinch salt
- ½ cup (1 stick) plus 2 tablespoons unsalted butter
- 0 Vegetable Shortening
- 1½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 ripe medium bananas, mashed
- ½ cup buttermilk
- 2 cups half-and-half
- 4 large egg yolks
- ¼ cup cornstarch
- 0 cinnamon
- 0 oil
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How to Make Banana Cupcakes With Vanilla Pastry Cream
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, mash bananas until smooth. Add sugar, oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the muffin tin before frosting.
- **For the Vanilla Pastry Cream:** In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
- In a separate bowl, whisk together egg yolks and vanilla extract.
- Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
- Pour the tempered egg yolks into the saucepan and whisk constantly until the pastry cream thickens.
- Remove from heat and stir in butter until melted and incorporated.
- Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate until completely chilled.
- Once the cupcakes are cool, use a piping bag or knife to fill each cupcake with the vanilla pastry cream.
- Top with desired frosting (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
81g
Fat
29g
Carbs
11g
