Banana Cream Pie Cupcakes Recipe

Who doesn’t love the creamy, nostalgic flavor of banana cream pie? Now imagine that indulgence packed into a handheld delight! Banana Cream Pie Cupcakes are the perfect way to combine the classic pie flavor with the fun and portability of cupcakes. Whether for birthdays, potlucks, or just a weekend treat, these cupcakes will steal the show.

Ingredients

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• 2 large eggs
  • ½ cup buttermilk
  • 2 medium ripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
• • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Crushed graham crackers (optional garnish)
  • Banana slices (optional garnish)
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    For the filling:

    • 1 package (3.4 oz) banana pudding mix
    • 1 ½ cups cold milk

    For the topping:

     

    Instructions

    Step 1: Prepare the Cupcakes

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
    3. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
    4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
    6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
    7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

    Step 2: Make the Filling

    1. In a medium bowl, whisk the banana pudding mix with cold milk until it thickens, about 2-3 minutes.
    2. Refrigerate the pudding until ready to use.

    Step 3: Hollow and Fill the Cupcakes

    1. Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
    2. Spoon or pipe the prepared banana pudding into the hollowed-out centers.

    Step 4: Whip Up the Topping

    1. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
    2. Pipe or spread the whipped cream over the filled cupcakes.

    Step 5: Garnish and Serve

    1. Sprinkle crushed graham crackers over the whipped cream for a pie-like crunch.
    2. Top with banana slices for an extra decorative touch. Serve immediately or refrigerate until ready to enjoy.

    Tips for Success

    • For a stronger banana flavor, use overripe bananas in the cupcake batter.
    • If you prefer a shortcut, store-bought whipped topping can replace homemade whipped cream.
    • Store these cupcakes in the refrigerator and enjoy them within 2-3 days for maximum freshness.