Banana Cream Pie Cupcakes are the perfect combination of a soft banana cupcake, a creamy pudding filling, and a fluffy whipped cream topping. They’re a fun, bite-sized version of the classic banana cream pie! Here’s how you can make them:
Ingredients:
For the Banana 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
- 3/4 cup granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or whole milk)
For the Banana Pudding Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup mashed bananas (about 1 ripe banana)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Sliced bananas, for garnish (optional)
Instructions:
1. Make the Banana Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting 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 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Banana Pudding Filling:
- In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until it just begins to simmer, stirring occasionally.
- In a separate bowl, whisk the egg yolks and cornstarch together until smooth.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Then gradually pour the egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
- Cook the mixture over medium heat, whisking constantly, until it thickens (about 5-7 minutes).
- Remove the saucepan from heat and stir in the vanilla extract and mashed bananas.
- Pour the pudding into a bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour to chill.
3. Make the Whipped Cream Topping:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Be careful not to overwhip, as it can turn into butter!
4. Assemble the Cupcakes:
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a hole for the filling.
- Spoon or pipe a generous amount of the banana pudding filling into each cupcake.
- Top each cupcake with a dollop of whipped cream.
- Garnish with sliced bananas if desired.
5. Serve:
- Serve immediately, or refrigerate for a short time to keep them chilled until ready to serve.
Tips:
- For extra flavor: You can add a bit of banana extract to the cupcake batter or the pudding filling for a stronger banana taste.
- Make-ahead: You can prepare the cupcakes and pudding the day before, and just assemble them the day you plan to serve.
- Storing: These cupcakes are best eaten within 1-2 days, as the banana slices can become brown, and the whipped cream may soften.
These Banana Cream Pie Cupcakes are a fun and delicious twist on the classic dessert, and they’re sure to be a hit at your next gathering!
