Last Updated on August 12, 2022
Have you dreamt of having a cupcake from Scratch Cupcakery in West Des Moines? Well, stop dreaming because now you can make your own!
Today we will make our version of their banana cream cupcake. We have made a delicious banana cupcake base filled with an uber-luscious cream. And finally, we topped it off with one of our favorite frostings and dried banana chips.
What Is Scratch Cupcakery In West Des Moines?
Scratch Cupcakery in West Des Moines is a cupcake shop that originally started in Iowa. Today, while they don’t like to think of the company as a franchise, they can be found in over 150 cities across Illinois and Iowa. They even employ over 150 people. So call it what you want, it certainly is an empire.
What makes this company even more impressive is that they offer over 350 different cupcake flavors to choose from. yes, you read that right! We also couldn’t believe it! But naturally, we did the research and we can confirm, that there are that many flavors to choose from.
Now, within all of these flavors, there is a guaranteed favorite for everyone. The one that caught our eye, in particular, was their banana cream pie flavor. This is one of our favorite flavor pairings in general, but for colder months ahead, it just made sense too! This way, you can snuggle up alongside a fire with a hot cup of Joe and a delicious cupcake.
We haven’t copied their concept exactly but instead used Scratch Cupcakery In West Des Moines as inspiration to create our version of it.
What You Need To Make This Scratch Cupcakery Banana Cream Cupcake
Ingredients for the cupcake
- 1/2 cup + 2 tablespoons salted butter, softened at room temperature
- 1 cup granulated brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 2/3 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/2 cup mashed bananas
- 1/2 cup cream or milk, room temperature
- 2 tablespoons water, room temperature
Ingredients for the filling
- 1/4 cup brown sugar
- 1 1/2 tablespoon cornstarch
- 3/4 cup heavy cream
- 1 egg yolk, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup cream, whipped to stiff peaks
- 2 tablespoons powdered sugar
Ingredients for the frosting and topping
- 1 cup salted butter
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon banana extract, optional
- 5 tablespoons of milk
- Banana chips or slices, dried
Equipment
- Cupcake pan
- Non-stick cupcake liners
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Cooling rack
- Saucepan
- Whisk
- Piping bag and nozzle
Step by step instructions
Step 1: Make the cupcake batter
Before you start, first preheat your oven to 350ºF (180ºC) and line your cupcake pan with cupcake holders.
Then. add the butter and sugar together in a large mixing bowl. Cream them together until the sugar starts to dissolve and the butter is pale and fluffy. Add the vanilla and mix it in well.
Next, add one egg at a time. Mix the eggs in well before adding the next one. This will ensure they bind all of the ingredients together. Once your eggs are in, add the mashed banana and make sure it is mixed well. Your batter might be a little lumpy from the banana pieces, but that isn’t a problem.
Add the sifted flour and baking powder to your banana mixture and blend it in well. Finally, mix in the milk and water until they are fully incorporated.
Step 2: Bake your cupcakes
Divide the cupcake batter between the 12 cupcake liners. If you have any leftover batter, reserve it for more cupcakes in another pan.
Bake the cupcakes for roughly 15-20 minutes or until they are fully baked and slightly browned. Remove them from the hot oven and allow them to cool inside the pan.
After 10 minutes, you can place them on a cooling rack and allow them to cool completely.
Step 3: Make the cream cupcake filling
To make the filling for these Scratch Cupcakery In West Des Moines-inspired cupcakes, start by combining the sugar, cornstarch, and cream in a large saucepan.
Whisk the mixture until it is completely smooth. Then, over medium-high heat, allow it to come to a simmer. It will start thickening. Once simmering, remove it from the heat.
In a medium bowl, add the beaten egg yolk. Then, add a thin stream of the cream mixture into the yolk while whisking constantly. Add about a quarter of the milk. Your egg yolk mix should be smooth and lump-free.
Then, add the new yolk mixture back into the heated cream. Place the saucepan back over medium heat and bring it to a simmer again. Remember to keep stirring.
Finally, add the butter and vanilla extract and incorporate it well. Remove the mixture from the heat and allow it to cool completely.
In a separate bowl whisk together the heavy cream with the powdered sugar until they form stiff peaks. Once your custard has cooled and thickened, gently fold in the whipped cream.
Step 4: Make the frosting
Cream the butter until it becomes light and fluffy. Then, add the sugar and beat until it is fully incorporated. You can add the vanilla and banana extract, along with the milk.
Keep mixing until your frosting is smooth, thick, and fluffy.
Step 5: Assemble the cupcakes
First, core your cupcakes. Then, add the cream filling into the cupcake holes. Add a tiny piece of cake to cover the hole of the cupcake.
Then, pipe on your delicious frosting and top each cupcake with some dried banana garnishes.
Expert Tips
- You don’t have to make the cream filling if you need a quick cupcake recipe. it does take a bit of time and some patience. But, if you are willing to commit to the challenge, it adds an entirely different element to your treats.
- If you aren’t sure how to core a cupcake, you can have a look at this great tutorial.
- There are loads of banana garnish ideas out there. We prefer the crunch that banana chips and crumbs give us. But, you can use banana-flavored candies or fresh banana slices.
Preparations Times And Servings
Wrapping Things Up
While this recipe does take a little bit more effort than your average cupcake, they are by no means plain or boring. They are well worth the extra time spent making them and will have everyone drooling in seconds!
If you have any questions for us, feel free to ask in the comments below. And, make sure to check out some of our other wonderful recipes on our site.
Scratch Cupcakery In West Des Moines Banana Cream Cupcake
Equipment
- Cupcake pan
- Non-stick cupcake liners
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Cooling Rack
- Saucepan
- Piping bag and nozzle
Ingredients
Ingredients for the cupcake
- 1/2 cup + 2 tablespoons salted butter, softened at room temperature ,
- 1 cup granulated brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 2/3 cups cake flour. sifted
- 2 teaspoons baking powder
- 1/2 cup mashed bananas
- 1/2 cup cream or milk, room temperature
- 2 tablespoons water, room temperature
Ingredients for the filling
- 1/4 cup brown sugar
- 1 1/2 tablespoon cornstarch
- 3/4 cup heavy cream
- 1 egg yolk, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup cream, whipped to stiff peaks
- 2 tablespoons powdered sugar
Ingredients for the frosting and topping
- 1 cup salted butter
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon banana extract, optional
- 5 tablespoons of milk
- Banana chips or slices, dried
Instructions
- Make the cupcake batterBefore you start, first preheat your oven to 350ºF (180ºC) and line your cupcake pan with cupcake holders.Then. add the butter and sugar together in a large mixing bowl. Cream them together until the sugar starts to dissolve and the butter is pale and fluffy. Add the vanilla and mix it in well.Next, add one egg at a time. Mix the eggs in well before adding the next one. This will ensure they bind all of the ingredients together. Once your eggs are in, add the mashed banana and make sure it is mixed well. Your batter might be a little lumpy from the banana pieces, but that isn't a problem.Add the sifted flour and baking powder to your banana mixture and blend it in well. Finally, mix in the milk and water until they are fully incorporated.1/2 cup + 2 tablespoons salted butter, softened at room temperature, 1 cup granulated brown sugar, 2 teaspoons vanilla extract, 2 large eggs, room temperature, 1 2/3 cups cake flour. sifted, 1/2 cup mashed bananas, 1/2 cup cream or milk, room temperature, 2 tablespoons water, room temperature, 2 teaspoons baking powder
- Bake your cupcakesDivide the cupcake batter between the 12 cupcake liners. If you have any leftover batter, reserve it for more cupcakes in another pan.Bake the cupcakes for roughly 15-20 minutes or until they are fully baked and slightly browned. Remove them from the hot oven and allow them to cool inside the pan.After 10 minutes, you can place them on a cooling rack and allow them to cool completely.
- Make the cream cupcake fillingTo make the filling for these Scratch Cupcakery In West Des Moines-inspired cupcakes, start by combining the sugar, cornstarch, and cream in a large saucepan.Whisk the mixture until it is completely smooth. Then, over medium-high heat, allow it to come to a simmer. It will start thickening. Once simmering, remove it from the heat.In a medium bowl, add the beaten egg yolk. Then, add a thin stream of the cream mixture into the yolk while whisking constantly. Add about a quarter of the milk. Your egg yolk mix should be smooth and lump-free.Then, add the new yolk mixture back into the heated cream. Place the saucepan back over medium heat and bring it to a simmer again. Remember to keep stirring.Finally, add the butter and vanilla extract and incorporate it well. Remove the mixture from the heat and allow it to cool completely.In a separate bowl whisk together the heavy cream with the powdered sugar until they form stiff peaks. Once your custard has cooled and thickened, gently fold in the whipped cream.1/4 cup brown sugar, 1 1/2 tablespoon cornstarch, 3/4 cup heavy cream, 1 egg yolk, lightly beaten, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, 1/2 cup cream, whipped to stiff peaks, 2 tablespoons powdered sugar
- Make the frostingCream the butter until it becomes light and fluffy. Then, add the sugar and beat until it is fully incorporated. You can add the vanilla and banana extract, along with the milk.Keep mixing until your frosting is smooth, thick, and fluffy.1 cup salted butter, 4 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon banana extract, optional, 5 tablespoons of milk
- Assemble the cupcakesFirst, core your cupcakes. Then, add the cream filling into the cupcake holes. Add a tiny piece of cake to cover the hole of the cupcake.Then, pipe on your delicious frosting and top each cupcake with some dried banana garnishes.Banana chips or slices, dried
FAQs
What is the secret to good cupcakes?
Texture and flavor - it's as simple as that. Choose a recipe that first of all, sounds good to you, but also one that is from a reputable blog. Then, make it exactly as the instructions indicate. Your results should be flawless. And if not, make sure to figure out what went wrong so you can improve the next time.
Are cupcakes better with oil or butter?
Both have their own pros and cons. Oil will create a more tender cupcake texture, whereas butter will give it a better flavor and color.
What makes a cupcake light and fluffy?
The leavening agent is what creates a fluffy and light texture for cupcakes. This can be in the form of beaten egg whites or cream, baking powder, baking soda, or another leavener. Your ratios should also be correct, otherwise, you may still end up with a dense cupcake.
How do you keep cupcakes from doming?
The oven temperature may be a bit too high for the recipe you are making. So, if they keep doming, lower the temperature by 10 degrees and monitor the results.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
