Banana Cream Pie Cupcakes are a delicious twist on the classic dessert, combining the flavors of banana cream pie with the portability of cupcakes. Here’s a simple recipe to make them at home:
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- ½ cup buttermilk
For the Banana Cream Filling:
- 1 small box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 ripe banana, mashed
- 1 tsp vanilla extract
For the Whipped Cream Frosting:
- 1 ½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnishes:
- Sliced bananas
- Crumbled graham crackers (optional)
Instructions:
1. Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the mashed bananas and buttermilk into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, stirring just until 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. Prepare the Banana Cream Filling:
- In a medium bowl, whisk together the instant pudding mix and cold milk. Stir in the mashed banana and vanilla extract until smooth. Let it set in the fridge for about 5 minutes until it thickens.
3. Make the Whipped Cream Frosting:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
4. Assemble the Cupcakes:
- Once the cupcakes are cool, use a small knife or cupcake corer to remove a portion from the center of each cupcake.
- Fill the hole with the banana cream filling.
- Top with a generous dollop of whipped cream frosting.
- Garnish with a slice of banana and crumbled graham crackers (optional) for a more authentic pie effect.
5. Serve and Enjoy:
- Serve immediately, or refrigerate until ready to serve. The cupcakes are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Enjoy these indulgent Banana Cream Pie Cupcakes as a fun dessert for any occasion!
