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Banana Cream & Butterscotch Cupcakes

Banana Cream & Butterscotch Cupcakes
Christopher Mohs


This recipe and more available in “Great Eats! In A New York Minute. Or Two”.  Enter to win your own autographed copy by signing up for our newsletter by August 31, 2015. Sign up now.


Cake Mix:
3 sticks Unsalted Butter
2 cups Granulated Sugar
5 Extra-Large Eggs
3 tsp. Pure Vanilla Extract
3 cups Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Vanilla Yogurt
1/2 cup Skim Milk
Cream Filling:
1 pkg. Banana Cream Pudding
1 pint Whipping Cream

4 oz. Cream Cheese
1 stick Unsalted Butter
2 tsp. Banana Extract
1 tsp. Pure Vanilla Extract
2 cups Confectioners Sugar
2 cups Butterscotch Chips
Caramel for Drizzle
Banana Chips for Garnish


In a mixer, cream together 3 sticks butter and granulated sugar, add eggs one at a time and vanilla and beat for approximately 3-4 minutes. In a separate bowl sift together flour, baking powder, baking soda and salt and set aside. In another bowl mix together yogurt and milk.  Add a 1/3 of the flour mixture to the mixer, than 1/2 of the yogurt/milk mixture alternating till all ingredients have been added. Mix until just combined.

Place cupcake liners into a cupcake pan and scoop batter into the cups. Bake at 350 degrees for 15-20 minutes or until a toothpick tester comes out clean. Remove from the oven and let cool.

For the filling, use the whisk attachment on the mixer and whisk the whipping cream until nice and fluffy, while still mixing add the banana cream filling mix. Scoop out core of the cupcakes and pipe in the filling.

For the icing, whip cream cheese, and 1 stick butter together, add banana and vanilla extracts and then confectioners sugar. Whip until light and fluffy.  Pipe onto cupcakes and sprinkle butterscotch chips on top and drizzle with caramel. Add a banana chip to finish off the presentation.