Banana Cream Cupcakes…..soft vanilla cupcakes filled with banana cream pie filling and generously topped with homemade whipped cream! An easy recipe for a fun, delicious dessert!
These Banana Cream Pie Cupcakes feature both the deliciousness of a slice of banana cream pie and the fun of a cupcake! These cute cupcakes are perfect anyday of the week or anytime of the year!
Featuring fluffy vanilla cupcakes, a from scratch banana cream filling and fresh whipped cream, these cupcakes are absolutely delicious. This is my first recipe for banana cupcakes, but I do already have a recipe for banana muffins! Another one of my favorite banana treats is my great grandmother’s banana bread recipe.
PARTS OF THESE BANANA CREAM PIE CUPCAKES
- Vanilla Cupcakes: These cupcakes are sweet, flavorful and perfectly fluffy. I used my great grandmother’s cake recipe as the base for these cupcakes. The recipe is so delicious that I’ve used it to make two other cupcakes: these Strawberry Filled Cupcakes and these Dulce de Leche Filled Cupcakes!
- Banana Cream Filling: The from scratch filling is what gives these cupcakes the banana cream flavor! This filling is a vanilla custard that gets cooked on the stovetop. I like to make the filling first to give it time to cool. Once cooled and just before filling the cupcakes, we add a chopped ripe banana to the filling.
- Whipped Cream: Since we are making the cupcakes and filling from scratch, the simple three ingredient whipped cream is also completely homemade. It’s fresh tasting and makes the perfect topping.
ABOUT THE BANANA CREAM PIE FILLING
INGREDIENTS FOR THE FILLING
- Granulated Sugar
- All Purpose Flour
- Whole Milk
- Egg Yolks
- Unsalted Butter
- Vanilla Extract
HOW TO MAKE THE BANANA CREAM PIE FILLING
- Combine the sugar, cornstarch, flour, and salt in a medium saucepan. Turn the heat on to medium and whisk in the milk. Whisk constantly the mixture comes to a boil and all the sugar has dissolved. Continue for two minutes then remove from heat.
- In a medium bowl, whisk the egg yolks. Slowly stir a small amount of the milk mixture into the egg yolks..
- Whisk the egg yolk mixture into the saucepan until the egg yolks are thoroughly combined with the milk mixture. Cook the mixture for two minutes. Remove from heat and whisk in the butter and vanilla extract.
- Pour mixture in a heatproof bowl and place a piece of plastic wrap directly on top of the warm filling. Allow to cool for at least 15 minutes. Stir in a chopped medium ripe banana just before filling the cupcakes.
HOW TO MAKE THESE CUPCAKES
- Preheat oven to 350°F and place paper liners in your cupcake pan.
- Sift together the flour, baking powder, and salt. Set aside.
- Cream the butter with an electric mixer for 1 minute. Add the sugar and mix for 2 more minutes. Add the vanilla.
- Add the eggs one at a time.
- Alternatively add the dry ingredients mixture and milk.
- Fill cupcake liners about 3/4 full. Do not fill them more than 3/4 cup full.
- Bake for 15-20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake.
- Cool for about ten minutes in the muffin tins and then remove to a rack to cool completely.
- Once cupcakes are cooled, core them. (Save the middles for snacks!)
ABOUT THE HOMEMADE WHIPPED CREAM TOPPING
Being that it’s summer and we’ve had some humid weather, I decided to make stabilized whipped cream to add extra assurance that this whipped cream would be thick enough to be piped on top and that it would hold its shape.
Many recipes for stabilized whipped cream call for gelatin. I preferred not to use gelatin, so I used nonfat powdered milk instead.
The powdered milk, along with the powdered sugar, works to both thicken and stabilize the whipped cream. If you don’t have powdered milk, I recommend making the whipped cream I used to make these Mini Hot Chocolate Cheesecakes. Follow the tips below for best results!
TIPS FOR MAKING WHIPPED CREAM
- Since cold whipping cream whips up best, keep the whipping cream in the fridge until you’re ready to use it. I suggest going a step further and putting your mixing bowl and beaters in the fridge or even in the freezer for about 20 minutes before using them.
- Wait to make the whipped cream and to top the cupcakes until just before serving, if possible.
- Keep cupcakes in the refrigerator before and after serving.
HOW TO MAKE WHIPPED CREAM
- Place your mixing bowl and whisk attachment in the freezer for five minutes before making the whipped cream.
- Once the bowl is chilled, attach the whisk attachment to the mixer and add all ingredients to the bowl. Beat on medium for 3-4 minutes, until you stiff peaks form (until the peaks hold their shape).
HOW TO DECORATE CUPCAKES WITH WHIPPED CREAM
- SPOON IT ON– For the simplest option, place a dollop of whipped cream on each cupcake with a spoon.
- PIPE IT– For a fancier look, pipe it on. I used a Wilton 1M tip for mine. Just start in the middle and build the whipped cream on top of itself.
FREQUENTLY ASKED QUESTIONS ABOUT THESE CUPCAKES
If you plan on making a lot of filled cupcakes, I recommend getting a cupcake corer. They are inexpensive and make coring cupcakes so much faster and easier. Boston Girl Bakes has a thorough post on How to Fill Cupcakes. In her post, she suggests using a melon baller, a butter knife or small paring knife, piping tip, or an apple corer.
Yes, banana cream pie cupcakes should be stored in the refrigerator. Because these cupcakes have a filling and whipped topping, they will stay fresh longer in the fridge.
Keep the cupcakes in an airtight container and store in the refrigerator for up to 3 days. To keep the cupcakes as fresh as possible, add the bananas to the filling just before filling the cupcakes. Also, it’s best to wait to make and add the whipped cream until just before serving.
I recommend leaving these cupcakes in the fridge until just before serving. It’s not a good idea to leave them out in warm temperatures because the whipped cream will soften and melt somewhat. If serving in hot weather, make sure the cupcakes are well chilled before they are brought out in the warm weather.
These Banana Cream Pie Cupcakes are fluffy, perfectly sweet, and so delicious! Banana Cream Pie is delicious but sometimes cupcakes are easier to transport and eat. From the soft cupcakes to the banana cream pie filling to the whipped cream topping, there’s nothing not to love about these treats!Print
These Banana Cream Pie Cupcakes are fluffy, perfectly sweet, and so delicious! They are made with sweet vanilla cupcakes, a creamy banana filling, and homemade whipped cream on top!
FOR THE CUPCAKES
- 1 1/2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs, room temperature
- 1 teaspoons vanilla
- 1/2 cup whole milk
FOR THE BANANA CREAM PIE FILLING
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 medium ripe banana, quartered and sliced into small bits
FOR THE WHIPPED CREAM
- 1 cup 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon powdered sugar
- 2 1/2 teaspoons powdered skimmed milk
FOR THE CUPCAKES
- Preheat oven to 350°F and place paper liners in muffin tin or grease and flour cupcake pans.
- In a medium sized bowl, sift together flour, baking powder, and salt. Set aside.
- Cream the butter with an electric mixer for 1 minute. Add the sugar and mix for 2 more minutes until light and fluffy. Add the vanilla.
- Add the eggs one at a time, mixing well after the addition of each egg.
- Alternatively add the dry ingredient mixture and milk to the sugar mixture, mixing well after each addition and be sure to scrape down the sides of the bowl.
- Fill cupcake liners about 3/4 full.
- Bake for 15-20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake. Cool for about ten minutes in the muffin tins and then remove to a rack to cool completely.
- Once cupcakes are cooled, core them (save the tops for bite sized snacks). I like to use a cupcake corer for this, but you can also just use a knife.
FOR THE BANANA CREAM PIE FILLING
- Combine the sugar, cornstarch, flour, and salt in a medium saucepan. Slowly stir in the milk. Turn the heat on to medium. Stir constantly until the mixture comes to a boil. Cook 2 minutes. Remove from heat.
- In a medium heatproof bowl, use a fork to beat the egg yolk. Slowly stir a small amount of the hot milk mixture into the egg yolk to warm the egg yolk. Immediately pour the yolk mixture back into the remaining hot mixture. Stir to completely combine. Stir constantly as you cook 2 more minutes. Remove from heat. Stir in butter and vanilla. Pour mixture in a heatproof bowl and place a piece of plastic wrap directly on top of the warm filling to prevent a skin from forming. Allow to cool for at least 15 minutes. Before using, stir in a chopped medium ripe banana.
FOR THE WHIPPED CREAM
- Place your mixing bowl and whisk attachment in the freezer for five minutes to chill before making the whipped cream.
- Once the bowl is chilled, add all ingredients to the bowl. Beat on medium for 3-4 minutes, until you stiff peaks form (until the peaks hold their shape).
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