Bananas are good for you.        

Cupcakes . . . are not.        

My Rationing:  Combine the two together, and only half of the cupcake is bad for you!        


      The Bavarian Cream center pushes these cupcakes over the top.        

I used to make my own, but not after I tried the Pastry Cream you can buy at Prepared Pantry.      

It’s creamy, silky smooth and delicious and it keeps very well in the fridge.        

Below are two recipes that you can make on your own as well:  One Cooked, One delicious – fast and easy.   

I simply took a dowel and made a deep hole through the center of each Banana Nut Cupcake.        


      I used a 1M tip to pipe the Cream Cheese Frosting on the top.        


  Coconut or any sprinkles can adorn the top beautifully.        

A generous amount of frosting is piped on the cupcakes that I’ll eat . . . and less for my very sweet husband!        

Go figure.        


 Banana Cream Cupcakes        

*yield 12 cupcakes        

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2 lg. bananas)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 chopped walnuts or pecans (opt)
1 tsp. vanilla

Heat oven to 375.  Use paper liners or spray cupcake pan with non stick spray.  Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Add chopped nuts if desired. Fill cupcake holes 3/4 full. Bake 20 minutes or until done and golden.  Remove cupcakes to cool on wire rack.  When cupcakes are cool, use a wooden spoon, and using the end, make a deep hole into the center of each cupcake.  You can widen the hole slightly by rotating the dowel around.  Using a Pastry bag with a long tip, fill the hole with Bavarian Cream. You could put the cream into a zip loc bag, and snip the corner.  Squeeze the cream down into the hole, until it’s filled completely.        

I like to pipe Cream Cheese Frosting on top of the cupcakes with a 1M Tip.  Butter Cream Frosting would also work nicely.        


1/2 Cup (1 stick) Butter        

 1 8-oz. pkg. cream cheese, room temperature        

1 pound of sifted powdered sugar – about 3 1/2 to 4 cups        

2 teaspoons vanilla extract        


In a medium bowl, combine the room temperature cream cheese, and butter.  Blend together until light & fluffy.  Add the sifted powdered sugar 1 cup at a time beating well after each addition.  Add vanilla and beat again.  If the frosting is thicker than the consistency you desire, add a touch of milk if needed.          

Note:  This frosting is perfect on a 9×13 cake or cupcakes.  We also use this on top of Carrot Cake and Cookies as well.     

*Prepared Pantry has delicious Bavarian Cream in long tube bags…’s wonderful.  Below are 2 versions of Bavarian Cream.  One is a cooked cream, and the other is very fast and simple….both are delicious.     


If you want to make your own, this is a great recipe.     


 1 teaspoon pure vanilla extract   

1 1/4 cups heavy cream   

1 tablespoon powdered gelatin   

3 tablespoons milk   

1/4 cup sugarr   

5 egg yolks   

1 1/4 cups whipped cream   


 Sprinkle the gelatin into the milk and set aside.     

Whisk the sugar and egg yolks together. Warm the cream mixture on low heat, until it’s just warm….not hot, and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.     

Place bowl in ice bath and stir until at room temperature.     

Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set.     

*Also good in layered cakes, eclairs, cupcakes etc.     

for Cream Puffs, Napoleons, fruit etc.     

1 small box of Instant Vanilla pudding
1 1/3 cups of Cold Water
1 can of Sweetened Condensed Milk
(like Eagle Brand – not evaporated milk)     

Mix above ingredients together with a Wire Whip.
Set in fridge to Cool, for 15 to 20 minutes.
This will set up and be quite firm.     

Now fold in:
2 1/2 cups of Cool Whip.     

Serve with fruit or use for Cream Puff filling, Napoleons or Eclairs.     

Keep in well sealed container in the fridge.    

This will hold up for 3 to 4 days.    

  • Summer - 01/10/2011 - 9:19 am

    These look sooo good! I love how you always kick things up a notch! I just love your blog and have tried SEVERAL of your recipes! I have loved all of them!! I can’t wait to try this one and Coop’s Soup! Yummy!ReplyCancel

  • Chelsea @ Sprinkles of Parsley - 01/10/2011 - 11:46 am

    oh my god are you serious with these cupcakes?!!! This looks too good to be true! I have to try it ASAP! My jaw literally dropped to the ground when I clicked on your link and saw these… amazing!ReplyCancel

  • Cassie Erickson - 01/10/2011 - 11:55 am

    I was wondering if the prepared pantry has a store or if you can only buy online. It looks like they have amazing stuff. I live in Pocatello and would love to go there.ReplyCancel

  • Jonna - 01/10/2011 - 12:12 pm

    The closest Prepared Pantry to me, is located in Rigby, ID.
    There website will probably tell the location of others.ReplyCancel

  • pamm - 01/11/2011 - 5:34 am

    OH MY GOD!!!!!!!! These look amazing and so does your photography. I also wanted to compliment you on your beautiful daughters. Good work. lolReplyCancel

  • valerie - 01/11/2011 - 4:19 pm

    Be still my heart! Your blog is amazing.ReplyCancel

  • Amy at TheSceneFromMe - 01/21/2011 - 9:23 am

    Wow, don’t these good genious and scrumptious! A banana muffin with filling, now we are talking!!!ReplyCancel

  • Amber - 01/26/2011 - 1:46 pm

    These are my new favorite cupcakes! So yummy! Thanks for sharing the recipe. 🙂ReplyCancel

  • In Katrina's Kitchen - 02/19/2011 - 2:07 pm

    I’ve just been nosing around your blog and I’m loving it!!! I’m actually kind of dying to make these cupcakes RIGHT NOW!!! AHh!ReplyCancel