Best 2 Banana Cream Pie Cupcakes Recipes

When you want to satisfy your sweet tooth, banana cream pie cupcakes are a delectable treat. This classic dessert has a fluffy vanilla cupcake base filled with creamy banana pudding and topped with a light and airy whipped cream frosting. Whether you're looking for a special occasion dessert or a simple afternoon snack, these cupcakes are sure to be a hit with everyone. With their delightful flavor combination and easy-to-follow recipe, banana cream pie cupcakes are a must-try for both experienced bakers and beginners alike.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA-CREAM-PIE CUPCAKES

Banana-Cream-Pie Cupcakes image

Betty Crocker's Fun da-Middles Yellow cupcake mix is the fundamental ingredient in these moist cupcakes with a cookie surprise!

Provided by Arlene Cummings

Categories Dessert

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

Betty Crocker™ FUN da-Middles™ yellow cupcake mix with creamy vanilla filling
3/4 cup water
1/3 cup vegetable oil
2 eggs
1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
12 vanilla wafer cookies
1 cup butter, softened
4 cups powdered sugar
1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
3 tablespoons whipping cream
1 tablespoon vanilla
2 teaspoons banana extract
1/4 cup graham cracker crumbs
12 vanilla wafer cookies

Steps:

Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)
Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.
Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.

Nutrition Facts : ServingSize 1 Serving

BANANA CREAM PIE CUPCAKES

Banana Cream Pie Cupcakes image

If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired.

Provided by Sunflower

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

Ingredients

2 cups milk
1 (3.5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
1 cup milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
¼ cup confectioners' sugar
1 (8 ounce) container whipped topping
2 ½ cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon salt
1 cup white sugar
¾ cup light brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
⅔ cup plain yogurt

Steps:

Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
Preheat the oven to 375 degrees F (190 degrees C).
While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.5 g, Cholesterol 28.5 mg, Fat 7.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 309.6 mg, Sugar 25 g

Tips:

For a richer flavor, use overripe bananas.
To make sure the cupcakes are moist, do not overmix the batter.
For a creamier filling, use full-fat cream cheese.
To make the cupcakes easier to decorate, chill them for at least 30 minutes before frosting.
For a more professional look, use a piping bag to frost the cupcakes.

Conclusion:

These banana cream pie cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist banana cake, creamy filling, and whipped cream topping, these cupcakes are sure to be a hit. So next time you're looking for a sweet treat, give these banana cream pie cupcakes a try!