BANANA CREAM PIE CUPCAKES

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Yield:

Makes about 24 large cupcakes

Ingredients:

For the Banana Cupcakes:

  • 2 ½ cups (320 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (120 ml) vegetable oil
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • ¾ cup (180 ml) buttermilk or milk mixed with 1 tsp vinegar

For the Banana Cream Filling:

  • 1 (3.4 oz / 96 g) box instant banana pudding mix
  • 1 (3.4 oz / 96 g) box instant vanilla pudding mix
  • 2 cups (480 ml) cold milk
  • 1 cup (240 ml) heavy cream or whipped topping
  • 1 tsp vanilla extract

For the Whipped Topping:

  • 2 cups (480 ml) heavy whipping cream
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract

Optional shortcut: You can use 2 (8 oz) tubs of whipped topping instead.

For Garnish (Optional but Recommended):

  • Crushed vanilla wafers or graham crackers
  • Fresh banana slices
  • Caramel drizzle or whipped cream dollops

Instructions:

Step 1: Make the Cupcakes

  1. Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream butter, oil, and sugar until light and fluffy (about 2–3 minutes).
  4. Beat in eggs one at a time, then add vanilla and mashed bananas.
  5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mix.
  6. Divide batter evenly among cupcake liners, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick comes out clean.
  8. Let cool completely before filling.

Step 2: Prepare the Banana Cream Filling

  1. In a large bowl, whisk together both pudding mixes and cold milk until thickened (about 2 minutes).
  2. Fold in whipped topping or whipped cream and vanilla extract until smooth.
  3. Chill for 15–30 minutes until slightly firm.

Step 3: Fill the Cupcakes

  1. Using a small knife or cupcake corer, cut a small hole in the center of each cupcake.
  2. Spoon or pipe banana cream filling into the hole until full.
  3. Replace the top piece of cake if desired.

Step 4: Make the Whipped Topping

  1. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Pipe or spread generously over each cupcake.

Step 5: Garnish

Top each cupcake with:

  • Crushed vanilla wafers or graham crumbs
  • A banana slice (add just before serving to avoid browning)
  • Optional drizzle of caramel or a swirl of whipped cream

Storage:

  • Store in the refrigerator for up to 3 days.
  • For best freshness, add banana slices right before serving.
  • You can freeze unfrosted cupcakes for up to 2 months.

Tips:

  • Use very ripe bananas for maximum flavor.
  • To prevent bananas from turning brown, toss slices in lemon juice before topping.
  • Add a layer of melted white chocolate under the whipped topping for a “pie crust” effect.

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