Banana Cream Pie Cupcakes
Highlighted under: Easy Baking Recipes
Delightful and fluffy Banana Cream Pie Cupcakes that bring the classic dessert into a fun and portable form. Each cupcake is filled with creamy banana goodness and topped with whipped cream.
These Banana Cream Pie Cupcakes are a labor of love that perfectly encapsulate the flavors of a classic banana cream pie. Ideal for parties, potlucks, or simply indulging yourself, these cupcakes will surely impress your family and friends.
Why You'll Love These Cupcakes
- Moist banana cake filled with creamy custard
- Light and fluffy whipped cream topping
- Perfect balance of sweetness and banana flavor
The Perfect Cupcake for Any Occasion
Banana Cream Pie Cupcakes are not just a delightful dessert; they are the perfect treat for any occasion. From birthday parties to family gatherings, these cupcakes add a touch of fun and creativity to your dessert table. Their charming appearance and delicious flavor make them an instant hit among both kids and adults alike. Plus, their portable size makes them easy to enjoy on the go!
These cupcakes are versatile and can be customized to suit your taste. For an extra layer of flavor, consider adding chopped nuts or chocolate chips to the banana batter. You can also experiment with the whipped cream topping by incorporating different extracts or even a hint of cocoa powder for a chocolatey twist.
Tips for Perfect Cupcakes
To achieve the perfect texture in your Banana Cream Pie Cupcakes, be sure to measure your ingredients accurately. Using a kitchen scale can help ensure that you're using the right amounts, especially for the flour and sugar. Additionally, make sure your butter is at room temperature for easier creaming with the sugar, resulting in a light and airy batter.
When it comes to baking, every oven is different, so keep an eye on your cupcakes as they bake. If you're unsure whether they're done, a toothpick inserted in the center should come out clean or with a few moist crumbs. Once baked, allow them to cool completely before filling and frosting to maintain the integrity of the cupcake.
Storing and Serving Suggestions
These Banana Cream Pie Cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to three days. If you're preparing them ahead of time, consider filling the cupcakes and adding the whipped cream topping just before serving to keep everything fresh and delicious.
For an impressive presentation, consider garnishing your cupcakes with additional banana slices or a sprinkle of crushed graham crackers to mimic the classic banana cream pie crust. This not only enhances the visual appeal but also adds a delightful crunch that complements the creamy filling.
Ingredients
Gather the following ingredients to create your delightful cupcakes:
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 ripe banana, mashed
For the Banana Custard Filling
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ripe banana, sliced
For the Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Make sure to gather everything before you start baking!
Instructions
Follow these steps to create your Banana Cream Pie Cupcakes:
Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy.
Bake the Cupcakes
Fill each cupcake liner about 2/3 full with the batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
Make the Banana Custard Filling
In a saucepan, combine milk, heavy cream, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking continuously until thickened. Remove from heat and stir in vanilla extract.
Assemble the Cupcakes
Once the cupcakes are cool, use a knife or cupcake corer to remove the center of each cupcake. Fill the hollow with the banana custard filling. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Enjoy your delicious Banana Cream Pie Cupcakes!
Nutritional Benefits of Bananas
Bananas are a fantastic addition to any dessert, not only for their flavor but also for their health benefits. They are rich in potassium, which is essential for heart health and maintaining proper muscle function. Additionally, bananas provide dietary fiber, which aids digestion and helps you feel fuller for longer.
Incorporating ripe bananas into your baking not only enhances sweetness naturally but also reduces the need for added sugars. This makes your treats a little bit healthier while still satisfying your sweet cravings. So, indulge in these cupcakes knowing you're enjoying some wholesome ingredients!
Variations to Try
While the classic Banana Cream Pie Cupcakes are a hit on their own, there are countless variations to explore. For a tropical twist, try adding shredded coconut to the cupcake batter or topping. This will give your cupcakes a delightful coconut flavor that pairs beautifully with the bananas.
If you're a chocolate lover, consider making chocolate banana cupcakes by adding cocoa powder into the batter. The rich chocolate flavor combined with the sweetness of bananas creates a decadent treat that everyone will adore. You can even top them with chocolate whipped cream for an extra indulgent experience.
Questions About Recipes
→ Can I use ripe bananas for this recipe?
Yes, ripe bananas work best as they are sweeter and add more flavor.
→ How do I store leftover cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days.
→ Can I make the custard ahead of time?
Yes, you can make the custard a day in advance and store it in the fridge until you're ready to fill the cupcakes.
→ What can I use instead of buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.
Banana Cream Pie Cupcakes
Delightful and fluffy Banana Cream Pie Cupcakes that bring the classic dessert into a fun and portable form. Each cupcake is filled with creamy banana goodness and topped with whipped cream.
Created by: Anna
Recipe Type: Easy Baking Recipes
Skill Level: Intermediate
Final Quantity: 12 cupcakes
What You'll Need
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 ripe banana, mashed
For the Banana Custard Filling
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ripe banana, sliced
For the Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and mashed banana. Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
Fill each cupcake liner about 2/3 full with the batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
In a saucepan, combine milk, heavy cream, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking continuously until thickened. Remove from heat and stir in vanilla extract. Allow it to cool, then fold in the sliced banana.
Once the cupcakes are cool, use a knife or cupcake corer to remove the center of each cupcake. Fill the hollow with the banana custard filling. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Pipe the whipped cream onto each filled cupcake.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 120mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g