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Banana Cream Pie Cupcakes

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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! 




  • 1 1/2 cups 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 milk


  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon corn starch
  • 1 tablespoon flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1 medium ripe banana, quartered and sliced into small bits


  • 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




  1. Preheat oven to 350°F and place paper liners in muffin tin or grease and flour cupcake pans.
  2. In a medium sized bowl, sift together flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add the eggs one at a time, mixing well after the addition of each egg.
  5. 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.
  6. Fill cupcake liners about 3/4 full.
  7. 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.
  8. Once cupcakes are cooled, core them (save the tops for bite sized snacks).


  1. 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 whisking as you cook mixture for two minutes.
  2. Remove from heat. In a medium heatproof bowl, quickly use a fork to whisk the egg yolks. Slowly stir a small amount of the hot milk mixture into the egg yolk mixture to warm the egg yolk mixture.
  3. In a very slow stream, whisk the egg yolk mixture into the saucepan. Whisk nonstop until the egg yolks are thoroughly combined with the milk mixture. Stir continuously as you cook the mixture for two more minutes.  Remove the pan 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 to prevent a skin from forming. Allow to cool for at least 15 minutes. Before using, stir in a chopped medium ripe banana. 


  1. Place your mixing bowl and whisk attachment in the freezer for five minutes to chill before making the whipped cream.
  2. 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).

Keywords: cupcakes, cupcake, stuffed cupcakes, filling, banana cream pie, banana cream pie filling, bananas, banana, whipped cream