Banana Cream Pie Cupcakes are a delightful twist on the classic banana cream pie, offering a perfect combination of banana flavor, velvety pudding filling, and a crunchy graham cracker crust—all in cupcake form! These cupcakes are not only delicious but also simple to make, making them the perfect dessert for any event, from family get-togethers to birthday parties or even a dessert buffet. Whether you’re a novice baker or a seasoned pro with the latest premium baking tools, these cupcakes are sure to be a hit. Let’s dive into the ingredients and step-by-step instructions to make these delightful treats!
Ingredients
For the Banana Cupcakes:
- 2 ripe bananas (mashed) – Organic bananas for a healthier twist
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened) – opt for grass-fed butter for a richer taste
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon gourmet vanilla extract
- ½ cup buttermilk or regular milk
For the Vanilla Pudding Filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk – for a creamy pudding texture
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (use pure vanilla extract for a premium flavor)
For the Graham Cracker Crust Topping:
- ½ cup crushed graham crackers – consider using organic graham crackers for a more wholesome dessert
Instructions
Step 1: Make the Banana Cupcake Base
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with premium cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the mashed bananas, eggs, and gourmet vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
- Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Step 2: Prepare the Vanilla Pudding Filling
- In a saucepan, combine the instant vanilla pudding mix and milk. Whisk until the mixture thickens, which should take about 3-5 minutes.
- Remove from heat and let it cool to room temperature. Once cooled, transfer to the refrigerator to chill for at least 15 minutes.
Step 3: Whip the Cream
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and pure vanilla extract until stiff peaks form. Be careful not to over-whip.
Step 4: Assemble the Cupcakes
- Once the cupcakes have cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with a generous spoonful of the chilled vanilla pudding filling.
- Top with a dollop of whipped cream.
- Sprinkle crushed graham crackers over the whipped cream to mimic the pie crust.
- Garnish with banana slices for an extra touch of elegance.
Conclusion
Banana Cream Pie Cupcakes are the perfect dessert for anyone who loves the classic banana cream pie but wants something more fun and versatile. The combination of moist banana cake, creamy pudding filling, fluffy whipped cream, and crunchy graham crackers makes this dessert ideal for any occasion. Whether you’re hosting a party, enjoying a treat at home, or planning a dessert catering service, these cupcakes will surely be a crowd-pleaser.