Banana Flip Cupcake

Banana Flip Cupcake

This cupcake is inspired by Walt Disney World’s Contempo Café’s Banana Flip Cupcake. This interpretation doesn’t use the caramel chips that the Disney version had, however, I did play with using mini chocolate chips as my household is full of chocolate lovers and they really liked the addition of chocolate. I find the banana flip cupcake to be light and delicious and I really love the banana flavor. As my family and friends tasted the cake, they all liked it, but couldn’t help coming up with other combinations. I’ve listed some of those below for additional inspiration. There are many variations that could be used with this basic recipe. I hope you will find a combination that you love and if you do, please feel free to share in the comments below.

Banana Flip Cupcake Variations

Additional amazing combinations include:

  1. Banana Split Cupcake – Vanilla cake, Chocolate Filling, Banana Buttercream Frosting, with mini chocolate chips and a cherry on top.
  2. Peanut Butter and Banana – Vanilla cake, Banana Custard Filling, Peanut Butter Buttercream or Peanut Butter/Banana Buttercream swirl
  3. Chocolate Banana – Vanilla cake, Banana Custard Filling, Chocolate Buttercream Frosting
  4. Disney’s original version – Vanilla cake, Banana Custard Filling, Banana Buttercream with Banana Chip and Caramel Chip topping

 

Walt Disney World Contempo Cafe inspired Banana Flip Cupcake
Walt Disney World Contempo Cafe inspired Banana Flip Cupcake



Banana Flip Cupcake Recipe

Banana Flip Cupcake
 
Author:
Cuisine: Dessert
Ingredients
White Cake
  • 1 package white cake mix
  • ingredients to make cake mix per the box
Banana Custard Filling
  • ½ cup sugar
  • 1 tbsp. cornstarch
  • ⅛ tsp salt
  • 1 ½ cups milk
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • ½ cup mashed banana
  • ½ tsp lemon juice
Banana Buttercream Frosting
  • ¼ cup butter, softened
  • ½ cup mashed banana
  • 4½ cups powdered sugar
  • ½ tsp lemon juice
  • Banana chips, optional for decoration
  • Mini chocolate chips, optional for decoration
Instructions
White Cake
  1. Make the cake per the instructions on the box. Cool completely.
Banana Custard Filling
  1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and chill for approximately one hour.
  2. Mash bananas and lemon juice together until smooth, all lumps should be removed. Mix the banana mixture into the pudding until fully combined. Chill until ready to use.
Banana Buttercream Frosting
  1. Beat banana and lemon juice with a mixer on low until completely combined.
  2. Beat butter and the banana mixture until smooth.
  3. Gradually add powdered sugar until blended. Makes about 3 cups.
To Assemble
  1. Cut cavity from cupcake for the filling.
  2. Spoon the filling into each cupcake.
  3. Fill piping bag with the frosting and cover each cupcake.
  4. Add a banana chip and/or mini chocolate chips, if desired.
Notes
Frosting adapted from AllRecipes. Banana Custard adapted from Taste of Home.

 

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