Banana Cream Pie Cupcakes Recipe

Unveiling the Delicious Secret: Banana Cream Pie Cupcakes Recipe

The other day marked my husband’s 35th birthday celebration. To make it special, I decided to revisit my much-loved Banana Cream Pie Cupcakes recipe. What better occasion than his birthday to bring out this delightful and scrumptious dessert! Now, I am here to share this mouth-watering gem with you.

Feast Your Eyes on the Banana Cream Pie Cupcakes


Behold the decadent Banana Cream Pie Cupcakes! These cupcakes are not just pleasing to the eye, but they also taste just like you’re biting into a slice of heavenly banana cream pie!

Ingredients You’ll Need

For this banana-cream-pie-cupcakes-recipe, you will need the following components:

  1. Yellow Cake Mix (I prefer using Immaculate as it’s closest to homemade)
  2. Vanilla Pudding Mix
  3. Nilla Waffers
  4. Instant Banana Pudding Mix
  5. Cold Milk (1 1/2 cups)
  6. A ripe Banana

For the Frosting:

  1. Soft Butter (1 cup)
  2. Vegetable Shortening (1 cup)
  3. Confectioners Sugar (2 lbs)
  4. Whipped Cream (8 oz)
  5. Heavy Cream (3 tablespoons)
  6. Vanilla Extract (2 teaspoons)
  7. Banana Extract (2 teaspoons)

Step-by-Step Guide to Making Banana Cream Pie Cupcakes

Follow these simple steps to create your very own banana cream pie cupcakes:

  1. Preheat your oven to 350 degrees. Line two muffin tins with 24 paper liners and spray them with baking spray.
  2. In a large bowl, prepare the cake mix as per the instructions provided. Stir in the box of vanilla pudding mix (without milk) until it’s well-blended.
  3. Place a single Nilla wafer at the bottom of each paper liner. Pour batter into each liner, filling them up to 2/3 full. Bake for about 20-25 minutes, depending on your oven. You can check if they’re done by inserting a toothpick into the cupcakes at around 18 minutes.
  4. Allow the cupcakes to cool completely.
  5. Once cooled, core the cupcakes using a sharp knife. Be careful not to cut through the bottom. The cookie at the bottom will help you with this.
  6. Prepare your pudding filling. In a medium-sized bowl, combine milk, banana cream pudding, and sliced banana. Stir until well combined. You should slice and then quarter your banana into small bits. Use this pudding to fill the cupcakes.
  7. Prepare the frosting. Mix together butter, shortening, whipped cream, heavy cream, vanilla extract, and banana extract until they’re well-blended. Add the confectioners sugar and mix until smooth. Move the frosting into a piping bag and pipe generously over the cupcakes and pudding filling.
  8. Refrigerate the cupcakes if you’re not planning to eat them on the same day.
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Tips and Tricks

For a simpler version that’s less messy and easier for children to handle, you can skip the pudding filling. The cupcakes will still have that delightful banana cream pie flavor.

FAQs About Banana Cream Pie Cupcakes Recipe

Stay tuned for the most common queries about this banana-cream-pie-cupcakes-recipe. We’ll cover everything from ingredient substitutions to baking tips, ensuring you have all the information you need to perfect this recipe.

| Event | Description |
| — | — |
| Occasion | 35th birthday of the author’s husband |
| Chosen Recipe | Old Banana Cream Pie Cupcakes recipe |
| Ingredients (Cake) | 1 Box Yellow Cake Mix, 1 Box Vanilla Pudding Mix, 1 Box Nilla Waffers |
| Ingredients (Filling) | 1 Box Instant Banana Pudding Mix, 1 1/2 c Cold Milk, 1 Banana |
| Ingredients (Frosting) | 1 c Soft Butter, 1 c Vegetable Shortening, 2 lbs Confectioners Sugar, 8 oz Whipped Cream, 3 tbs Heavy Cream, 2 tsp Vanilla Extract, 2 tsp Banana Extract |
| Procedure | Cooking instructions provided in 8 steps |
| Optional | Can be made without the pudding filling |
| Source | My Sparkling Life ( |

Why Choose Banana Cream Pie Cupcakes?

It’s a question worth asking. Why should you opt for Banana Cream Pie Cupcakes? Well, these cupcakes offer a fantastic blend of flavors, combining the sweetness of the cake, the creaminess of the banana cream pie filling, and the lightness of the frosting. They are a perfect dessert for any occasion, be it a birthday, a party, or just a casual get-together. These cupcakes are also a great way to introduce children to baking, with simple steps and ingredients that are easy to handle.

Exploring the Ingredients

Let’s delve a little deeper into the ingredients used in this banana-cream-pie-cupcakes-recipe. The yellow cake mix forms the base of the cupcakes. It’s easy to use and saves a lot of time. The vanilla pudding mix enhances the flavor of the cake mix, giving it a rich, creamy texture.

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The Nilla wafers provide a crunchy base for the cupcakes, adding a delightful contrast to the softness of the cake. The instant banana pudding mix, when combined with milk and a ripe banana, creates a delicious filling that tastes just like a banana cream pie.

For the frosting, a combination of butter, vegetable shortening, confectioners sugar, whipped cream, heavy cream, vanilla extract, and banana extract creates a light, fluffy topping that complements the richness of the cupcakes perfectly.

Understanding the Baking Process

The baking process for Banana Cream Pie Cupcakes is relatively straightforward. However, there are a few key points to remember. The first is to ensure that your oven is preheated to the correct temperature. This is crucial for achieving the right texture and consistency in your cupcakes.

The second important point is to mix your ingredients well. This will ensure that all the flavors are evenly distributed throughout the cupcakes. It’s also essential to allow the cupcakes to cool completely before coring and filling them. This will prevent the filling from melting and making the cupcakes soggy.

The Versatility of Banana Cream Pie Cupcakes

One of the best things about this banana-cream-pie-cupcakes-recipe is its versatility. You can easily modify it to suit your preferences. For instance, you can add nuts or chocolate chips to the batter for an added crunch. You can also experiment with different flavors of pudding mix to create a variety of taste profiles. If you’re not a fan of banana, you can substitute it with other fruits like strawberries or peaches.

FAQs About Banana Cream Pie Cupcakes Recipe

Here are some of the most frequently asked questions about this recipe:

  1. Can I use a different cake mix? Yes, you can use any cake mix you prefer. However, the yellow cake mix works best with the other flavors in this recipe.
  2. Can I make these cupcakes in advance? Absolutely! You can bake the cupcakes a day or two in advance. Just make sure to refrigerate them to keep them fresh.
  3. Can I freeze these cupcakes? Yes, these cupcakes freeze well. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container.
  4. What if I don’t have a muffin tin? No problem! You can also bake these cupcakes in a regular cake pan. Just adjust the baking time accordingly.
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In conclusion, Banana Cream Pie Cupcakes are a delightful dessert that combines the best of two worlds: the richness of banana cream pie and the convenience of cupcakes. With this recipe, you can create a dessert that’s not only delicious but also visually appealing. So, why wait? Get your baking tools ready and start baking!

Additional FAQs

1. Can I use a different cake mix flavor?

Yes, you can experiment with different cake mix flavors. However, the yellow cake mix is recommended as it complements the banana and cream flavors best.

2. Can I use fresh cream instead of whipped cream?

Yes, you can use fresh cream. However, whipped cream gives a lighter and fluffier texture to the frosting.

3. How long can I store these cupcakes?

These cupcakes can be refrigerated for up to 3-4 days. Just ensure they are stored in an airtight container to maintain freshness.

4. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without the frosting for up to 2 months. When ready to serve, thaw them at room temperature and then frost.

5. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free cake mix and ensuring all other ingredients are gluten-free.

6. What can I use instead of vegetable shortening in the frosting?

You can replace the vegetable shortening with an equal amount of butter. This will give a richer flavor to the frosting but it may not be as stable at room temperature.

7. Can I use a different type of cookie for the base?

Yes, you can use a different type of cookie. However, Nilla Wafers are recommended for their light and crisp texture which complements the soft and moist cupcakes.

8. Can I use homemade pudding instead of instant pudding mix?

Yes, you can use homemade pudding. However, instant pudding mix saves time and offers a consistent flavor and texture.

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