Banana Cream Pie Cupcakes ~ Robynne
By
Robynne Glenn
@RobynneG
13
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!
Ingredients
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CRUST
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4 cNilla wafer crumbs
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1/2 cbutter, melted
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FILLING
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1 smallbox, instant banana pudding or 1/2 lg. box; prepared
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CAKE
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1 boxwhite cake mix, plus oil & eggs per package directions
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1/2banana, mashed
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2 tspbanana extract
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FROSTING
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2 cheavy whipping cream
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1-2 tspclear vanilla extract
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4 Tbsppowdered sugar
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GARNISH
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24Nilla wafers
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2 Tbspraw sugar to sprinkle on top
How to Make Banana Cream Pie Cupcakes ~ Robynne
- 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. - 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. - 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. - 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. - Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar and top with Nilla wafer. Keep refrigerated.
