Summer Entertaining: Banana Pudding Cupcakes


Summer Entertaining

Southern Socials

Banana Pudding Cupcakes

Banana Pudding Cupcakes are a fun summer treat the whole family will love. The homemade Buttermilk Cupcakes may be prepared up to one month in advance, then stored in the freezer until you are ready to fill & top them with the Buttermilk-Banana Pastry Cream & whipped cream. They are the perfect dessert to serve when a fresh take on Classic Banana Pudding, Banana Cream Pie or Miniature Banana Pudding is desired. Learn how to make this exciting sweet ending that may be offered when barbecue & grilling menus are planned.


buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBanana Pudding Cupcakes
makes 2 dozen 

3/4 cup butter, softened
1 1/2 cups sugar, divided
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
2 eggs
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 cup whole buttermilk
Buttermilk-Banana Pastry Cream
1 cup heavy whipping cream
Buttermilk Vanilla Wafers

Preheat the oven to 350 degrees. Line 2 {12-cup} muffin tins with paper liners. Cream the butter & 1 1/4 cups sugar until light & fluffy. Blend in the vanilla extract & the lemon juice. Stop the mixer & scrape down the sides of the bowl with a rubber spatula. Add the eggs & blend just until combined. Whisk together the flour, the baking powder, the baking soda & the salt. Add to the butter mixture in two additions, alternating with the buttermilk. Divide the batter evenly between the two pans using an ice cream disher. Bake 17 to 19 minutes or until a wooden pick tests clean. Cool completely.

Cut a small conical portion from the center of each cupcake. Pipe a bit of the Buttermilk-Banana Pastry Cream into the indentation. Beat the cream with the remaining 1/4 cup sugar with an electric mixer until soft peaks form. Place the whipped cream in a pasty bag fit with a small round tip. Pipe a dollop of sweetened whipped cream over the pastry cream. Garnish each cupcake with a Buttermilk Vanilla Wafer. Store in the refrigerator until ready to serve, up to 4 hours ahead of time.


buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Banana Pastry Cream
makes about 2 cups

1/2 cup sugar
1/4 cup cornstarch
2 cups whole buttermilk
4 egg yolks
1/2 cup pureed or mashed ripe banana
1/4 tsp vanilla bean paste
2 Tbsp butter

Whisk together the sugar & the cornstarch in a 3-quart saucepan. Whisk in the buttermilk, the egg yolks, the banana & the vanilla bean paste. Cook the mixture, stirring with a whisk, over Medium heat about 6 minutes or until thickened & bubbly. Cook an additional 1 minute, whisking constantly. Remove from the heat & add the butter, then whisk until smooth. Pass the mixture through a sieve or chinois. Place plastic wrap directly over the surface of the Buttermilk-Banana Pastry Cream. Chill 4 to 24 hours. Portion the Buttermilk-Banana Pastry Cream into a disposable piping bag & snip the end with scissors. Use as directed.


{testing notes}

 How To Portion Cupcake Batter

The Buttermilk Cupcakes are moist & tender yet sturdy enough to hold the extras. The Buttermilk-Banana Pastry Cream has a delicious, bold flavor filled with punch. Use a paring knife to carve small conical indentations in the center of each cupcake before filling & topping with the crowning jewels. The cupcakes are a wonderful baseline recipe to use all throughout the year. Decorate them, as desired, with any frosting or icing.


The Technique

 When portioning batter to fill cupcake liners, it’s important not to overfill them. A general rule of thumb is to distribute enough of it in order to fill each cup capacity 3/4 of the way up the sides unless otherwise specified according to individual recipe instructions. Once baked, this particular formula will yield little cakes that will puff approximately 1/4-inch over the top of the pan but not dome overtly in the center.  

The Tune
“Symphony No. 9: Ode To Joy” Beethoven

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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