Cooking · Kids

Gluten Free Banana Cream Pie Cupcakes

My son turned 2 years old last week. Everyone warns you the time goes fast and they are right.  I was looking at his baby pictures this past weekend and just couldn’t believe how much he has grown! Where did my baby go!?

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Mom, I just want to touch the fire.  Please? Why are you blowing the fire out? I wanted to touch it! This was my son during the “birthday song”.

 

So this past weekend we threw a birthday party for him to celebrate. We made TWO cupcake recipes. Banana Cream Pie and Black Forest Cupcakes.  Here is the recipe for Gluten Free Banana Cream Pie.  Yummy and decadent, yet surprisingly easy since we used a boxed cake mix! (Betty Crocker to the rescue.  Awesome gluten free mixes). We finished this with homemade whipped cream frosting and chocolate “B” letters.

They turned out delicious! Try it and see for yourself!

Banana Cream Pie Gluten Free Cupcakes

Ingredients 

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Cake:

  • 1 – 15oz box of Betty Crocker Gluten Free Yellow Cake Mix
  • 2/3 cup sour cream
  • ¼ cup water
  • 1 stick of butter (1/2 cup) softened
  • 2 teaspoons of gluten-free vanilla extract
  • 3 eggs
  • 2 small bananas  (3/4 cup diced or smashed)

Pudding:

  • 1 cup milk
  • ¼ cup sugar
  • 2 Tbsp cornstarch
  • ½ tsp vanilla extract
  • 1 ½ Tbsp butter

Frosting:

  • 3 cups heavy whipping cream
  • 1 packet (0.25 oz) plain gelatin
  • 3 Tbsp cold water
  • ¼-3/4 cup of powdered sugar – to taste
  • ¼ -1 tsp of almond extract – to taste
  • 1 tsp of vanilla extract

 

Directions

  1. Preheat oven to 350F.
  2. Prepare muffin baking pan with liners.
  3. Cream butter until smooth with electric mixer.
  4. Add eggs one at a time and mix.
  5. Add vanilla extract, bananas, sour cream, and water.  Mix to combine.
  6. Add Gluten Free Cake Mix to the wet batter and blend with electric mixer until combined.
  7. Pour batter into liners (about ¾ full)
  8. Bake for 20-25 minutes or until an inserted toothpick comes out clean
  9. Remove from oven and cool on a wire rack

Pudding:

  1. In a small saucepan, heat milk.
  2. Add sugar and cornstarch whisking vigorously until combined and smooth.
  3. Continue to whisk until mixture becomes thick.
  4. Add butter and vanilla extract and mix to combine.
  5. Allow to cool.

Frosting:

  1. Place water in small pot and sprinkle with gelatin. Allow to sit for 5-10 minutes.  Whisk the gelatin and water in the pot and heat on low whisking until the gelatin is dissolved.  Remove from heat.
  2. In a mixer fitted with a whisk attachment, whisk the whipping cream on medium high speed until in starts to thicken.
  3. Add powdered sugar, vanilla, and almond extract.  Whisk and taste.  Some people like their frostings sweet and others less sweet.  I provided a rough range for the powdered sugar and almond to allow you to tweak the recipe to your liking.
  4. Continue to whisk at medium high speed until the cream begins to get fluffy.
  5. Slowly add gelatin while whisking until incorporated.

Preparation:

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  1. Cut a small hole out of the middle of the cupcake.  Save the top of the cut out.
  2. Spoon about 1 Tbsp of filling into each cupcake and replace top.
  3. Finish with frosting.

Notes:

  • Ripe bananas provide much better flavor.
  • The gelatin allows the cupcake frosting to set up and stiffen.  This is a great trick for keeping your whipped cream frostings looking perfect.
  • Refrigerating the cupcakes will allow the frosting to slightly stiffen and allow the frosting to look and behave a little like a buttercream frosting.

 

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2 thoughts on “Gluten Free Banana Cream Pie Cupcakes

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