Here’s a fun and delicious recipe for Banana Cream Pie Cupcakes! These cupcakes are soft, moist, and filled with creamy banana goodness, topped with whipped cream, and a sprinkle of crushed graham crackers to capture the classic banana cream pie flavor in a portable form.
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup whole milk
For the Banana Pudding Filling:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- Pinch of salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 ripe banana, mashed (for extra flavor)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Garnish:
- Graham cracker crumbs
- Banana slices (optional)
Instructions:
1. Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
2. Make the Banana Pudding Filling:
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt. Heat the mixture over medium heat, whisking constantly.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
- Slowly pour the egg mixture back into the saucepan, whisking constantly. Continue to cook until the pudding thickens, about 5-7 minutes.
- Remove from heat and stir in the butter, mashed banana, and vanilla extract. Let the pudding cool slightly before transferring it to the refrigerator to chill for at least 30 minutes.
3. Make the Whipped Cream Topping:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Be careful not to overwhip.
4. Assemble the Cupcakes:
- Once the cupcakes are completely cooled, use a cupcake corer or a small knife to remove the center of each cupcake.
- Fill the center of each cupcake with the chilled banana pudding filling.
- Top each cupcake with a dollop of whipped cream.
- Sprinkle with crushed graham cracker crumbs for the classic pie crust flavor.
- Optionally, garnish with banana slices for extra decoration.
5. Serve:
- Serve the Banana Cream Pie Cupcakes chilled or at room temperature. Enjoy!
Tips:
- If you prefer a thicker filling, you can increase the amount of cornstarch slightly.
- These cupcakes can be made ahead of time! Just store the filled cupcakes in the fridge until ready to serve.
- For a little extra flair, drizzle some caramel sauce or chocolate syrup over the whipped cream topping.
These Banana Cream Pie Cupcakes are a perfect combination of banana flavor, creamy filling, and fluffy cupcakes, with all the deliciousness of a banana cream pie in an easy-to-eat form! Enjoy!