Real Recipes From Real Home Cooks ®

banana cream pie cupcakes ~ robynne

(4 ratings)
Blue Ribbon Recipe by
Robynne Glenn
Lake Arrowhead, CA

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 24 serving(s)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For banana cream pie cupcakes ~ robynne

  • 4 c
    Nilla wafer crumbs
  • 1/2 c
    butter, melted
  • 1 sm
    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
  • 2 c
    heavy whipping cream
  • 1-2 tsp
    clear vanilla extract
  • 4 Tbsp
    powdered sugar
  • 24
    Nilla wafers
  • 2 Tbsp
    raw sugar to sprinkle on top

How To Make banana cream pie cupcakes ~ robynne

  • 1
    CRUST Line standard muffin tins with paper liners. Mix Nilla wafer crumbs with melted butter and mix together thoroughly, either using a food processor or crush with a mallet in a 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 light golden brown.
  • 2
    CAKE 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.
  • 3
    FILLING 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.
  • 4
    FROSTING In a large bowl place 2 cups of heavy cream. 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.
  • 5
    Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.