Banana Cream Pie Cupcakes~Robynne
- 4 c
- nilla wafer crumbs
- 1/2 c
- butter, melted
- 1 small
- box, banana pudding or 1/2 lg. box
- 1 box
- white cake mix
- banana, mashed
- 2 tsp
- banana extract
- 2 c
- heavy whipping cream
- 1-2 tsp
- clear vanilla extract
- 4 Tbsp
- powdered sugar
- nilla wafers
- 2 Tbsp
- raw sugar to sprinkle on top
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 ziplock 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.
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.
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.
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.
Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar, and top with Nilla’ wafer. Keep refrigerated.