Banana Cream Pie Cupcakes~Robynne

Robynne Glenn

By
@GypsySpyce

Banana Cream Pie...Cupcake Style! These cupcakes are loaded with flavor and I bet you can't eat just one!

Rating:
★★★★★ 4 votes
Comments:
Serves:
24
Prep:
30 Min
Cook:
15 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Robynne is right, you can't eat just one! These were gobbled up fast in the Test Kitchen. The frosting on top is whipped cream so it makes for a lighter cupcake. The cake itself is light and fluffy with a hint of banana flavor. Banana pudding filling is a nice creamy surprise as you take your first bite. A salty, sweet and crunchy bottom layer holds everything in place. These are delish!

Ingredients

CRUST

4 c
nilla wafer crumbs
1/2 c
butter, melted

FILLING

1 small
box, instant banana pudding or 1/2 lg. box; prepared

CAKE

1 box
white cake mix, plus oil & eggs per package directions
1/2
banana, mashed
2 tsp
banana extract

FROSTING

2 c
heavy whipping cream
1-2 tsp
clear vanilla extract
4 Tbsp
powdered sugar

GARNISH

24
nilla wafers
2 Tbsp
raw sugar to sprinkle on top

Step-By-Step

1CRUST
Line standard muffin tins with paper liners.
Mix Nilla wafter crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a slight golden brown.
2CAKE
Prepare cake mix as directed. Stir in banana extract and banana until well incorporated.
Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill.
Bake as directed on box.
3FILLING
Prepare as directed and refrigerate until ready to use.
Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It’s okay if it is raised above the rest of the cupcake.
4FROSTING
In a large bowl place 2 cups of heavy cream and using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.
5Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar, and top with Nilla wafer. Keep refrigerated.

About this Recipe

Course/Dish: Cakes, Pies, Fruit Desserts, Puddings
Main Ingredient: Sugar
Regional Style: American
Collection: Cupcake Collection
Other Tag: For Kids
Hashtags: #banana, #Cupcakes