Cart 0

Banana Cream Cup Cake

Posted by Shori Super Store on


       Baking is a profession by heart and others, baking is their mode of stress reliever and find it a sanctuary for those with naturally sweet tooth. Cupcakes are thought as most versatile options in birthday parties rather cakes because of preparation - cucpcakes only needs small with multiple cups in a tin can and it only takes 15 mins to bake one batch. Second is it can bake multiple number for guests unlike one huge cake with uneven number of slices. 

    Today, we will be preparing banana cupcake frost since most children preferred the flavor second to chocolate. I will provide a different tastebuds just for today since they've been doing a "chocolate taste-test" with Reese and toblerone in the fridge for the past week. Doing this recipe is fun and creative.



10 tbsp unsalted butter
1 cup sugar
1 tsp vanilla extract
1 large egg white
1 large egg
1 2/3 cups (217g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) mashed bananas (the riper, the better)
1/2 cup (120ml) milk
2 tbsp (30ml) water

1/4 cup (52g) sugar
1 tbsp cornstarch
3/4 cup (180ml) milk
1 egg yolk, lightly beaten
1 tbsp (14g) salted butter
1/2 tsp vanilla extract
1/4 cup (60ml) heavy whipping cream
2 tbsp powdered sugar

1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 1/2 cups (518g) powdered sugar
1 tsp vanilla extract
3/4 cup banana chip crumbs
5-6 tbsp (75-90ml) heavy whipping cream or milk



1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and mix until combined.
4. Add egg white and egg in two batches, mixing until combined after each.
5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk and banana mixture and mix until well combined.
8. Add remaining dry ingredients and mix until well combined.
9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.


1. Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
8. Gently fold the whipped cream into the cream filling.


1. Beat butter and shortening together until smooth.
2. Add half of the powdered sugar and mix until smooth.
3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add remaining heavy cream, if needed and mix until smooth.


1. Cut the core out of the cupcakes. I like to use a cupcake corer.
2. Fill the holes with about 1 tablespoon of cream filling.
3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

Share this post

← Older Post Newer Post →

Leave a comment