This delicious recipe combines the classic flavor of banana cream pie with the convenience of a cupcake? Look no further than our Banana Cream Pie Cupcakes recipe! These sweet treats are sure to be a hit with anyone who loves the creamy, fruity taste of banana cream pie.
Who doesn’t love a moist and flavorful banana cream pie? Well, now you can have this classic dessert in the form of Banana Cream Pie Cupcakes!
This easy-to-follow Banana Cream Pie Cupcakes recipe will ensure that your cupcakes are moist, fluffy, and full of flavor.
The yellow cake base is light and airy, while the creamy banana filling adds sweetness and depth of banana flavor. To top it all off, this easy cupcake recipe is topped with classic whipped cream frosting – giving them the look of true mini Banana Cream Pies!
These cupcakes combine the creamy goodness of banana cream pie with the convenience of a cupcake to give you an indulgent treat that comes together quickly with minimal effort.
So if you’re on the hunt for a delicious dessert enough for any occasion (or no occasion at all!) that the whole family will love, try out these banana cupcakes!
How to Make Banana Cream Cupcakes
Ingredients:
- 1 box yellow cake mix, and ingredients called for on the box
- 1 banana, mashed
- 1 cup instant banana pudding
- 8 oz container whipped topping
- 30 Vanilla Wafer cookies
Directions:
Preheat the oven to 350 degrees, and line a cupcake pan with paper liners.
Add the cake mix and ingredients called for on the back of the box to a large bowl with an electric mixer and beat on high speed for 2 minutes.
Mash the banana with a fork, then add to the cake batter, and beat for 15 seconds.
Fill 24 cupcake liners half way, then gently tap the pan on the counter to level the batter out.
Transfer pan to the oven and bake for 13-15 minutes until golden brown, or until a toothpick inserted into the center of a cupcake comes out clean.
Transfer cupcakes to a wire rack and allow to cool for 1 hour.
Make the instant pudding mix and cool in the refrigerator while the cupcakes cool.
Use the 1A frosting tip to carve out a hole in the middle of the cupcake. Then wash the tip for the next step.
Add the frosting tip and pudding to a piping bag, and pipe banana cream pie filling into the center of the cupcakes.
Frost the filled cupcakes with the whipped topping.
Add 5 Nilla wafers to a baggie and crush them into crumbs.
Sprinkle some crumbs over the frosting. Add vanilla wafers or fresh banana slices to the top of each cupcake for a beautiful and tasty finishing touch.
Refrigerate until ready to serve.
See Also: Vanilla Cupcake Recipe | The Best Banana Desserts | Homemade Whipped Cream | Banana Muffins | How to Turn White Cake Mix to a Chocolate Cake
Tips and tricks for making delicious Banana Pudding Cupcakes:
- The flavor of your banana cream pie cupcakes will depend on the ripeness of your bananas. Make sure you use ripe bananas that are soft and have brown spots on the peel. These bananas will have a stronger, sweeter flavor that will add depth to your cupcakes.
- To save time and ensure your filling is ready to go, make it first and chill it in the fridge while you make the cupcake batter.
- A pastry bag is the easiest way to fill the cupcakes with the banana cream filling, but a large ziploc bag with the corner snipped off can work as well.
- Instead of spreading the frosting with a knife on top of the cupcake, use a piping bag to create a smooth, professional look. Start from the outside of the cupcake and work your way to the center.
- For the best flavor and texture, chill your banana cream pie cupcakes in the fridge for at least an hour before serving.
- Due to the cream filling, these cupcakes should be stored in the fridge in an airtight container. They will stay fresh for up to three days.
Easy Banana Cream Pie Cupcakes Recipe
Ingredients
- 1 box yellow cake mix, and ingredients called for on the box
- 1 banana, mashed
- 1 cup instant banana pudding
- 8 oz container whipped topping
- 30 Vanilla Wafer cookies
Instructions
Preheat the oven to 350 degrees, and line a cupcake pan with paper liners.
Add the cake mix and ingredients called for on the back of the box to a large bowl with an electric mixer and beat on high speed for 2 minutes.
Mash the banana with a fork, then add to the cake batter, and beat for 15 seconds.
Fill 24 cupcake liners half way, then gently tap the pan on the counter to level the batter out.
Transfer pan to the oven and bake for 13-15 minutes until golden brown, or until a toothpick inserted into the center of a cupcake comes out clean.
Transfer cupcakes to a wire rack and allow to cool for 1 hour.
Make the instant pudding mix and cool in the refrigerator while the cupcakes cool.
Use the 1A frosting tip to carve out a hole in the middle of the cupcake. Then wash the tip for the next step.
Add the frosting tip and pudding to a piping bag, and pipe banana cream pie filling into the center of the cupcakes.
Frost the filled cupcakes with the whipped topping.
Add 5 Nilla wafers to a baggie and crush them into crumbs.
Sprinkle some crumbs over the frosting. Add vanilla wafers or fresh banana slices to the top of each cupcake for a beautiful and tasty finishing touch.
Notes
- The flavor of your banana cream pie cupcakes will depend on the ripeness of your bananas. Make sure you use ripe bananas that are soft and have brown spots on the peel. These bananas will have a stronger, sweeter flavor that will add depth to your cupcakes.
- To save time and ensure your filling is ready to go, make it first and chill it in the fridge while you make the cupcake batter.
- A pastry bag is the easiest way to fill the cupcakes with the banana cream filling, but a large ziploc bag with the corner snipped off can work as well.
- Instead of spreading the frosting with a knife on top of the cupcake, use a piping bag to create a smooth, professional look. Start from the outside of the cupcake and work your way to the center.
- For the best flavor and texture, chill your banana cream pie cupcakes in the fridge for at least an hour before serving.
- Due to the cream filling, these cupcakes should be stored in the fridge in an airtight container. They will stay fresh for up to three days.
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