Dessert
Banana Pudding Cupcakes
55 minPour 18Nutri-Score E€€
E
55 min
55 minBanana Pudding Cupcakes
ce qu’il vous faut
Ingrédients
French vanilla cake mix (one box)Boulangerie1 morceau
eggs (at room temperature)Produits laitiers3 morceaux
milkProduits laitiers240 ml
butter (melted)Produits laitiers75 g- banana cream pudding mix (one box, dry)Épicerie1 morceau
- butter (softened)Produits laitiers225 g
cream cheese (softened)Produits laitiers225 g- banana extractÉpicerie15 ml
- powdered sugar (sifted)Épicerie300 g
yellow food coloring (a few drops)Autres2 ml- heavy cream (cold)Produits laitiers240 ml
- vanilla pudding powderÉpicerie30 g
- vanilla extractÉpicerie15 ml
- cookies (crushed, for coating and topping)Boulangerie100 g
par portion
Nutrition
300kcal
- Glucides
- 34 g
- Protéines
- 3 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Moule à muffins- Batteur électrique
Four- ice cream scoop
pas à pas
Préparation
- Étape 1
Make the cupcake batter
- In a bowl, combine the French vanilla cake mix, eggs, milk, melted butter and banana cream pudding mix.
- Mix until light and fluffy.
- Étape 2
Fill the cupcake tin
- Use an ice cream scoop or measuring cup to portion the batter into the cupcake tin so all cupcakes are the same size.
- Étape 3
Bake the cupcakes
- Bake at 325 °F until a toothpick inserted comes out clean.
- Set aside to cool.
- Étape 4
Make the banana cream frosting
- In a bowl, cream together the softened butter, cream cheese and banana extract.
- Add the powdered sugar and mix until fluffy.
- Add a few drops of yellow food coloring and mix well.
- Étape 5
Make the whipped frosting
- In a bowl, whip the heavy cream with the vanilla pudding powder and vanilla extract until stiff peaks form.
- Étape 6
Assemble the cupcakes
- Frost the cooled cupcakes with the banana cream frosting and roll the edges in crushed cookies.
- Top with the whipped frosting and add a cookie.