Imagine biting into a heavenly cupcake that combines the classic comfort of banana cream pie with the irresistible charm of a perfectly crafted cupcake. These Banana Cream Pie Cupcakes are not just a dessert; they're a culinary adventure that transforms an ordinary moment into an extraordinary experience. With a moist banana-infused cake, creamy pudding center, and billowy whipped cream topping, this recipe promises to be your new go-to indulgence that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup whipped cream
- 1/2 cup banana pudding mix
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in mashed ripe bananas and vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to create the dry ingredient mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the banana pudding filling by mixing the banana pudding mix according to package instructions and chilling until set.
- Once cupcakes are completely cool, use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Fill the holes with the prepared banana pudding mixture.
- Top each cupcake with a generous swirl of whipped cream using a piping bag fitted with a star tip.
- Optional: Garnish with banana chips, a drizzle of caramel, or a light dusting of graham cracker crumbs for added texture.
- Refrigerate cupcakes for at least 30 minutes before serving to allow flavors to meld and filling to set.
Tips
- Use overripe bananas for maximum flavor intensity and natural sweetness.
- Make sure all ingredients are at room temperature for smoother mixing.
- Do not overmix the batter - this can lead to tough, dense cupcakes.
- Check cupcakes a few minutes before the recommended baking time to prevent overbaking.
- For the most stable whipped cream, chill your mixing bowl and whisk beforehand.
- If you want extra flavor, toast some banana chips for garnish to add a delightful crunch.
- Refrigerate cupcakes to help the filling set and enhance the overall flavor melding.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
