Everyone loves banana cream pie and cupcakes, so why not combine the two and see what happens? Great idea, right? That’s what I thought, too! I went through tons of recipes and mixed and matched my favorite parts of them to create easy-to-make Banana Cream Pie Cupcakes. These cupcakes are made with golden vanilla cake, vanilla filling, homemade whipped topping, sliced bananas and crushed Vanilla wafers. My family loved them! Although I used a cake mix to make it easy, the homemade vanilla filling and whipped topping requires just a little bit of extra effort. But it is so worth it!
Banana Cream Pie Cupcakes Recipe
For the Cake:
Use a Golden Vanilla Cake mix to bake 18-24 cupcakes. Allow to cool. I stick mine in the freezer and let them freeze for awhile so they will be really moist once they thaw.
For the Vanilla Filling:
- 1 cup half and half
- 3 T. sugar
- Pinch of salt
- 3 egg yolks
- 3 T. cornstarch
- 2 T. cold unsalted butter, cut into 2 pieces
- 1 t. vanilla extract
Crush about 10 Vanilla Wafers and set aside.
Sliced Bananas (Don’t slice bananas until you are ready to serve the cupcakes. Otherwise they may turn brown.)
For the Whipped Cream:
- 1 and 3/4 cups heavy cream
- 6 T. confectioners’ sugar
- 1 t. vanilla extract
Make the Vanilla Filling first because it will need to chill in the refrigerator at least 3 hours. You can even make it a day ahead if you want. How to make the filling: Heat half-and-half, salt and sugar in a saucepan over low to medium heat, stirring constantly to dissolve sugar. In a separate bowl, whisk the egg yolks and cornstarch together. Once the half-and-half mixture is simmering, slowly add the egg yolk mixture to the saucepan, stirring constantly. Bring it to a simmer and cook until glossy, about 30 seconds. Remove from heat and whisk in the butter and vanilla until smooth and blended. Allow to firm up in refrigerator at least 3 hours.
Bake the cupcakes and get ready to fill them with the Vanilla filling by cutting out a cone-shaped piece from the middle of the cupcake, about an inch across. (You won’t be needing the middles, so set aside to eat later!) Fill the cupcake’s hole with a spoonful of Vanilla filling. Sprinkle Vanilla wafer crumbs on top of the hole.
Top cupcakes with Whipped Topping. How to make the whipped topping: Combine the heavy cream and confectioners’ sugar in your mixer and whip until peaks start to form. Blend in the vanilla and your homemade whipped cream is ready to be put into a pastry bag for decorating the top of your cupcakes.
Finishing Touches: Right before serving your cupcakes, top with 1-2 slices of fresh bananas and another sprinkling of Vanilla wafer cookie crumbs. (Bananas have to be added right before serving so they will be pretty and fresh!)
Need a fun way to display your cupcakes? Check out my easy instructions for how to make a cupcake stand.
What are your favorite kind of cupcakes? Are you a cake or a pie person? Let me know in the comments section.