Banana Cream Pie Cupcakes sound amazing! They’re a perfect combination of a moist banana-flavored cupcake with a creamy, pudding-like filling, topped with a fluffy whipped cream frosting. Here’s a recipe to create these delightful treats:
Banana Cream Pie Cupcakes Recipe
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1/2 cup buttermilk
For the Banana Pudding Filling:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1/2 teaspoon vanilla extract
- 1 ripe banana, thinly sliced (optional for extra banana flavor)
For the Whipped Cream Frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. 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 in the tin.
- Make the Banana Pudding Filling:
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Follow the package instructions, typically allowing it to set in the fridge for about 5 minutes.
- Once the pudding has thickened, gently fold in the vanilla extract.
- For added banana flavor, fold in some thinly sliced banana pieces into the pudding, if desired.
- Make the Whipped Cream Frosting:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form (about 2-3 minutes on high speed with an electric mixer).
- Assemble the Cupcakes:
- Once the cupcakes have cooled, use a small spoon or cupcake corer to remove a portion of the center of each cupcake.
- Fill each cupcake with the banana pudding mixture, adding a generous spoonful.
- Top each cupcake with a swirl of whipped cream frosting.
- Optional: Garnish with additional banana slices or crushed graham crackers to resemble a classic banana cream pie.
- Serve and Enjoy:
- Serve the cupcakes immediately or refrigerate until ready to serve. Enjoy the rich banana flavor, creamy filling, and light whipped cream!
These Banana Cream Pie Cupcakes are sure to be a hit at any gathering. Let me know how they turn out or if you have any other questions!