Banana Cream Pie Cupcakes~Robynne
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!
- 4 c
- nilla wafer crumbs
- 1/2 c
- butter, melted
- 1 small
- box, instant banana pudding or 1/2 lg. box; prepared
- 1 box
- white cake mix, plus oil & eggs per package directions
- 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
How to Make Banana Cream Pie Cupcakes~Robynne
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.
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.