How to Make Banana Cream Pie Cupcakes - A Step-by-Step Guide

There's nothing quite like the combination of creamy, banana-filled goodness and the sweet, flaky crust of a classic banana cream pie. Now, imagine that delectable dessert transformed into a handheld treat – introducing Banana Cream Pie Cupcakes! These delightful little indulgences are the perfect twist on the traditional pie, bringing all the familiar flavors in a convenient and portable form.

These cupcakes are a wonderful option for those who love banana cream pie but want to switc...

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Ingredients

  • 2 cups milk
  • 1 (3.5 ounce) package instant banana pudding mix
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners' sugar
  • 1 (8 ounce) container whipped topping
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup white sugar
  • ¾ cup light brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • ⅔ cup plain yogurt

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
  • Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
  • Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
  • Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.
  • Nutrition

    228 cal.

    • Total Fat: 7g
    • Saturated Fat: 5g
    • Cholesterol: 29mg
    • Sodium: 310mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 1g
    • Total Sugars: 25g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 124mg