Banana Pudding Cupcakes

This post is in collaboration with Rodelle. All opinions are my own. Thank you for letting me support my favorite brands!

Happy Valentines Day! Every year I usually do some kind of extra chocolate recipe. This year I branched out and experimented with Patrick’s favorite flavor profile- banana pudding.

These cupcakes are super easy to throw together. They are perfect for those last minute party desserts! We don’t like artificial banana flavors so everything starts with a rich vanilla custard. Then I added fresh chopped banana.

You guys know I love Rodelle. Their line of extracts are some of the best I’ve ever baked with to date. For the filling I used the bakers extract which is a super rich vanilla with a creamy caramel/chocolate undertone and I also used the vanilla paste. The combination leaves you with such an amazing custard base that pairs perfectly with banana.

The frosting is my go to vanilla buttercream. Not too sweet, but very airy and creamy.

The chocolate hearts are optional, but super easy. You just melt your favorite baking chocolate and pour into a ziplock bag. Snip the bottom corner and draw your hearts! I put them in the freezer for 15 minutes for the best texture.


For the cake use your favorite recipe or box mix. I used a classic vanilla recipe.

For the filling

1 ripe banana chopped

1 egg yolk

2 1/2 cups of whole milk

1 tbsp of Rodelle bakers extract

2 tbsp of Rodelle vanilla paste

3 tsp of corn starch

1/2 cup of sugar

1 tbsp of salted butter

For the frosting

1 stick of salted butter

1 tbsp of vanilla extract or the bakers extract

3 cups of powdered sugar

1 tsp of cream or milk

For the top

Sliced banana, sprinkles, and chocolate hearts


For the filling

Heat the milk, vanilla paste, bakers extract, sugar, cornstarch, butter, and egg yolk over low heat.

Whisk until throughly mixed and turn heat to medium.

Whisk until mixture slightly bubbles and starts to thicken.

Remove from heat.

Add chopped banana and let cool in the fridge.

Add plastic wrap pushing to the top of the mix to avoid skin.

Scoop the middles out of the cupcakes and fill with the pudding once cooled.

For the frosting

Whip the butter and extracts.

Start adding the powdered sugar slowly.

Use the cream/milk if you need to thin the consistency.

Whip until you are happy with the texture.

Top your cupcakes and decorate!

I hope you all have an amazing holiday!!!

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Caramel Corn Apple Stuffed Cupcakes

caramel corn apple cupcakes

I am so excited for the fall season! This is my first official Halloween post. I have so many things happening this month that I can’t wait to share! These caramel corn apple stuffed cupcakes look complicated, but actually didn’t take me long at all. I started with a vanilla cupcake and added cinnamon apples, then topped with caramel buttercream and spicy caramel corn. I added some candy corn for fun then drizzled salted caramel over everything.

caramel corn apple cupcakes

This recipe is for a half dozen cupcakes. I wanted to make a smaller size because usually cupcake recipes can make up to 24 cupcakes at a time and that is just too much for me. You can double or triple this recipe if you need more.

caramel corn apple cupcakes

My favorite part of these has got to be the caramel corn topper. Patrick and I always pick up a bag of “cave man crunch” which is popcorn tossed in caramel with peanuts and cayenne pepper. It is so delicious and one of our favorite after dinner desserts. I thought it would be amazing with these apple cupcakes. If you are not a fan of candy corn you can definitely skip using them. I just really liked the way they added color and matched my cupcake wrappers.

caramel corn apple cupcakes

Caramel Corn Apple Stuffed Cupcakes
Recipe Type: Dessert, Cupcakes
Prep time:
Cook time:
Total time:
Serves: 6
Vanilla cupcakes stuffed with cinnamon apples then topped with caramel butter cream and spicy caramel corn.
  • For The Cupcakes:
  • 1/4 cup of sugar
  • 1 egg at room temp
  • 1/3 cup of milk
  • 1 tsp pure vanilla extract
  • 1/4 cup of salted butter melted
  • 1/2 cup of AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • For The Filling:
  • 1 gala apple peeled and chopped
  • 1 tsp cinnamon
  • 1 tbsp butter
  • For The Buttercream:
  • 3 cups of powdered sugar
  • 1/4 cup of heavy cream
  • 2 tbsp of caramel sauce
  • 1 stick of salted butter
  • For The Caramel Corn:
  • 3 cups of sugar
  • 3 tbsp of butter
  • 1 tbsp of water
  • 1/4 cup of cream
  • 2 tbsp of coconut oil
  • 1/2 cup of yellow popcorn kernels
  • 1/2 tsp of baking soda
  • 1 tsp of salt
  • 1 tsp of cayenne pepper
  • sea salt
  • Caramel sauce for topping
  1. For the cupcakes:
  2. Preheat the oven to 350 degrees.
  3. Cream the butter, sugar and vanilla.
  4. Add the egg.
  5. Add in the baking powder, flour, and cinnamon.
  6. Slowly mix in the milk.
  7. Pour into cupcake liners.
  8. For the apple filling:
  9. In a microwavable bowl mix chopped apples, butter and cinnamon.
  10. Microwave on high for 3 minutes.
  11. Mix then add one tbsp to the top of each cupcake.
  12. Bake for 15-20 minutes until golden brown.
  13. For the buttercream:
  14. Cream the flour and sugar together.
  15. Add in the caramel.
  16. Add cream until desired consistency.
  17. For the caramel corn:
  18. Heat coconut oil over medium high on the stove top.
  19. Add the kernels and cover.
  20. Slowly shake the pot until kernels are all popped or until the popping slows.
  21. In a small sauce pan heat butter, sugar and water over medium low.
  22. Do not stir.
  23. Leave for 5-10 minutes until the sugar turns golden.
  24. Add the cream and stir very quickly.
  25. Add the baking soda and pepper.
  26. It will start to bubble a lot.
  27. Keep stirring until it slightly thickens.
  28. Remove from heat.
  29. Toss the pop corn in the caramel and let sit for 10-15 minutes.
  30. Break apart.
  31. To assemble:
  32. Take a cooled cupcake and swirl the buttercream on top.
  33. Add the candy corn and caramel corn.
  34. Drizzle with caramel sauce and sea salt.

caramel corn cupcake

These cupcakes are so amazing. So sweet and salty. My two favorite things!


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German Chocolate Cupcakes w/ Dark Chocolate Frosting

german chocolate cupcake

German chocolate means different things to different people. It blows my mind how many weirdos people do not like coconut! I look everything about coconut. The smell, taste, and texture! BUT for those of you who do not like or cannot eat coconut I made German chocolate cupcakes minus the coconut.

These cupcakes were created by an American with the name German. They are a very sweet fluffy chocolate cupcake. I typically go for a dense fudge-y cupcake, but today I wanted to lighten up since I was going to cover them in a rich dark chocolate.

chocolate cupcake

I attempted to film a quick icing tutorial. It will be live with this post. Be warned: Filming alone while trying to keep all the important steps in focus is way more difficult than I imagined. I have a remote for my camera, but the only indication that you are filming is a quick blue flash. If you miss it then you have no idea if you are recording. I tried running back and forth to make sure I was recording, but somehow I still missed an important clip. When I was actually spiraling the icing over the cupcakes.  I will keep practicing and I promise to have a full tutorial in the future!

Click here for the dark chocolate icing tutorial!

German Chocolate Cupcakes w/ Dark Chocolate Frosting
Recipe Type: Baking, Cupcakes
Prep time:
Cook time:
Total time:
Serves: 24
Sweet chocolate cupcakes perfect for a heavy icing. This is the German chocolate recipe for anyone that does not want coconut in their cupcake.
  • 4 oz of BAKERS SWEET chocolate (one full bar or 4 oz of milk chocolate chips)
  • 1/2 cup of strong brewed coffee
  • 2 cups of sugar
  • 2 cups of flour
  • 2 sticks (1 cup of butter) melted and cooled (unsalted)
  • 1/2 cup of butter milk
  • 3 eggs
  • 1 tbsp of pure vanilla extract
  • 1 tsp of baking soda
  • 1/8 tsp salt
  1. Preheat your oven to 350 and set out your cupcake tins greased or with liners.
  2. Melt the chocolate in the microwave on high for one minute.
  3. You can add a tsp of milk while you microwave to keep from burning.
  4. Set the chocolate to the side to slightly cool.
  5. Mix together the sugar, eggs and butter.
  6. Add in the chocolate.
  7. Just make sure the chocolate is not hot enough to cook your eggs.
  8. Mix in the vanilla.
  9. Add in the coffee.
  10. Mix in the flour, salt and baking soda. Do not over mix.
  11. Add in the buttermilk.
  12. Your batter will be liquidy.
  13. Pour into baking tins.
  14. Do not over bake. Pull them out of the oven as soon as your testing tooth pick comes out clean.

 I hope you enjoy this Valentine’s Day (or any day) treat!


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