Banana Cream Pie Cupcakes
These Banana Cream Pie cupcakes start with a soft sponge cake base and are topped with a creamy banana pudding frosting.
Servings 18 cupcakes
- vanilla wafers optional
- 1-1/2 cups all purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter soft
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 3/4 cup buttermilk
- 1/4 cup banana pudding mix dry from a box
- 1/4 cup cold milk
- 1 cup butter soft
- 4 cups powdered sugar
- 2 tablespoons heavy cream
For the cupcakes:
Preheat your oven to 350 degrees and line your muffin pan with paper liners. Place 1-2 vanilla wafers in the bottom of each cup.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Combine the butter and sugar in the bowl of an electric mixer and whisk until light and fluffy. Add the eggs and vanilla paste. Fold in the dry ingredients and buttermilk.
Fill each cup in your prepared pan 3/4 full and bake 18 minutes or until a toothpick comes out clean. Cool completely.
For the frosting:
Whisk together the pudding mix with the milk and set aside.
Whisk the butter with the powdered sugar until combined. Stir in the pudding and heavy cream. Beat until fluffy.
Spread or pipe onto your cupcakes. Add a slice of banana or cookie.