Banana Cream Pie Cupcakes

Here’s a Banana Cream Pie Cupcakes recipe that captures all the flavors of the classic dessert in a fun, handheld treat. These cupcakes are moist, creamy, and topped with a luscious whipped cream frosting.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mashed ripe bananas (about 1 large banana)
• 1/2 cup buttermilk (or whole milk with 1/2 tsp lemon juice)

For the Banana Cream Filling:

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup banana pudding (store-bought or homemade)

For the Whipped Cream Frosting:

• 1 cup heavy cream
• 2-3 tbsp powdered sugar
• 1 tsp vanilla extract

Optional Garnish:

• Crushed vanilla wafers
• Banana slices
• Chocolate shavings

Instructions

1. Make the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla and mashed banana.
5. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners (about 2/3 full).
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.

2. Make the Banana Cream Filling:

1. Whip the heavy cream with sugar and vanilla until soft peaks form.
2. Gently fold in the banana pudding until smooth.
3. Once cupcakes are cooled, core the center of each cupcake with a small knife or cupcake corer and fill with about 1-2 tbsp of the banana cream mixture.

3. Make the Whipped Cream Frosting:

1. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Pipe or spread the whipped cream on top of the filled cupcakes.

4. Garnish (Optional):

• Sprinkle crushed vanilla wafers on top for texture.
• Add thin banana slices or chocolate shavings for a decorative touch.

5. Serve:

• Chill for 30 minutes to set if desired, then enjoy!

Tips

• Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
• Banana Pudding: For homemade pudding, cook 1 cup milk, 1/4 cup sugar, 1 tbsp cornstarch, 1 egg yolk, and 1 tsp vanilla until thickened. Cool before using.
• Make Ahead: Cupcakes can be baked a day in advance. Fill and frost just before serving to keep them fresh.

These Banana Cream Pie Cupcakes are soft, creamy, and full of banana flavor with a luscious whipped cream topping—perfect for parties or a decadent dessert at home. 🍌🧁

If you want, I can also give you a quick 30-minute version that’s even faster but still rich and creamy. Do you want me to do that?