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Banana Cream Pie Cupcake Recipe
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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.

Course Desserts
Cuisine American
Keyword banana, banana cream, banana pie, cake, cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 18 cupcakes
Calories 369kcal
Author Jesseca

Ingredients

Cupcakes:

  • 18 vanilla wafer cookies optional
  • cups all purpose flour
  • 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

Frosting:

  • 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

Instructions

For the cupcakes:

  • Preheat the oven to 350 degrees and add paper liners to a cupcake tin. Place 1 to 2 vanilla wafers into the bottom of each liner. Set aside for later.
  • Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  • Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed until both combine fully and are fluffy. Scrape the sides of the bowl and stir in the eggs and vanilla bean paste.
  • Scrape the sides of the bowl and add half of the dry ingredients and half of the buttermilk. Stir at low speed until combined. Repeat with the remaining buttermilk and dry ingredients, making sure to scrape the sides in between.
  • Divide the batter between your prepared cupcake tin, filling the liners 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting:

  • Whisk together the pudding mix with the milk in a small bowl. Set aside for later.
  • Add the butter into the bowl of an electric mixer fitted with the paddle attachment. Mix at medium/low speed for 2 minutes, or until the butter is fluffy. Scrape the sides of the bowl.
  • Add the powdered sugar, about 1 cup at a time, mixing fully between each addition.
  • Stir in the pudding and heavy cream. Beat five minutes, scraping the sides of the bowl once halfway through, until the frosting is fluffy.
  • Spread or pipe onto the cooled cupcakes. Add a slice of banana or cookie if desired.

Notes

If adding bananas to the top of the cupcakes, wait until just before serving and dip the slices in lemon juice to keep them from browning. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 51g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 237mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 540IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg