Banana Cream Pie Cupcakes
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Banana cream pie has always been one of my favorite desserts—if it’s on the menu, I’m ordering it no matter how full I am. These Banana Cream Pie Cupcakes turn those same flavors into soft vanilla cupcakes filled with creamy banana pudding and topped with homemade whipped cream. They take about 45 minutes to prepare and bake, plus a little cooling time. They’re light, creamy and perfect for birthdays, showers or anytime you want a fun banana dessert.
Let’s Talk Banana Cream Pie Cupcakes, Shall We?
These are homemade vanilla cupcakes filled with banana pudding and mascarpone cheese. I felt like the pudding needed a little more substance, and mascarpone was the perfect remedy. It makes the banana cream filling extra smooth and creamy without making it too heavy.
Instead of traditional buttercream, the cupcakes are topped with lightly sweetened whipped cream. I felt like buttercream would be too heavy with the banana pudding filling, while whipped cream keeps that classic banana cream pie flavor and makes the cupcakes feel soft and light.
If you would prefer buttercream, one of my favorites is the silky buttercream frosting on my Almond Cupcakes with Silky Buttercream Frosting. It’s smooth, fluffy and not overly sweet, so it would also work beautifully on these banana cupcakes.
Filling the cupcakes – stay calm and enjoy!
Allow the vanilla cupcakes to cool completely before filling them. Use a cupcake corer, apple corer or small paring knife to remove a small section from the center of each cupcake. Pipe in the banana cream filling, then finish each one with a generous swirl of whipped cream.
If you enjoy making cupcakes for birthdays, my Homemade Funfetti Cupcakes are another fun option, especially for kids. For something a little brighter, these Lemon Cupcakes with Cream Cheese Frosting have a soft lemon cake with a rich, tangy topping.
To Ensure You Are Successful
Patience is important with this recipe. Make sure the cupcakes are completely cool and at room temperature before adding the banana cream filling and whipped cream. If they’re even a little warm, the filling and topping can soften or melt.
Once the cupcakes are assembled, place them in the refrigerator to chill. I’m one of those people who loves cold cake, and these cupcakes are so good served cold. They won’t be quite as light and fluffy straight from the refrigerator, but man, are they delicious.
They’re even better after sitting overnight because the banana cream flavor has more time to settle into the cupcakes. I actually recommend chilling them before serving, but if you prefer room-temperature cake, remove the cupcakes from the refrigerator about an hour before you plan to serve them.
A Little Banana Cream in Every Bite
There’s nothing better than biting into one of these cupcakes and finding that creamy banana center. They’re light, fluffy and full of flavor. If you love bananas and banana desserts, this recipe is definitely for you. It’s a special treat and such a fun one to make.
Another banana recipe I love—and grew up making—is my Banana Cake with Cream Cheese Frosting. It’s equally delicious, so I thought I would share it in case you enjoy making banana desserts as much as I do.
Just look at the center of that cupcake. It’s perfect! I hope you enjoy these Banana Cream Pie Cupcakes as much as I do. If you make them, please leave a comment or share them with me. I always love hearing from you!
Banana Cream Pie Cupcakes
Soft vanilla cupcakes are filled with creamy banana pudding and finished with homemade whipped cream. These banana cream pie cupcakes have all the flavors of the classic dessert packed into an individual treat.
Ingredients
Vanilla Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- â…” cup milk
- 1 tablespoon heavy whipping cream
Banana Cream Filling
- 1 (3.4-ounce) package instant banana cream pudding mix
- 2 cups cold milk
- 3 tablespoons mascarpone cheese, softened
Whipped Cream
- 2 cups cold heavy whipping cream
- 1½ tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and line a cupcake pan with 12 cupcake liners; set aside.
- Whisk together 1½ cups flour, 1 teaspoon baking powder and ¼ teaspoon salt in a medium bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat ½ cup softened butter and ¾ cup sugar until light and fluffy, approximately 2–3 minutes.
- Add 2 eggs, one at a time, mixing well after each addition. Mix in 1½ teaspoons vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Add the flour mixture in three additions, alternating with â…” cup milk. Begin and end with the flour mixture, mixing on low speed just until combined. Mix in 1 tablespoon heavy whipping cream. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners. Bake for approximately 18 minutes, rotating the pan halfway through, until the tops spring back when lightly touched or a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Cupcakes:
- Whisk together 1 package instant banana cream pudding mix and 2 cups cold milk according to the package directions. Refrigerate until set.
- Add 3 tablespoons softened mascarpone cheese to the prepared pudding and whisk until smooth and completely combined.
- Transfer the banana filling to a piping bag or zip-top bag. If using a zip-top bag, cut off one corner when ready to fill the cupcakes.
- Add 2 cups cold heavy whipping cream, 1½ tablespoons powdered sugar and 1 teaspoon vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Be careful not to overmix.
- Transfer the whipped cream to a piping bag fitted with a large decorating tip.
- Once the cupcakes are completely cool, use a cupcake corer, apple corer or small paring knife to remove a small portion from the center of each cupcake. Be careful not to cut through the bottom.
- Pipe the banana cream filling into the center of each cupcake.
- Pipe the whipped cream over the top of each filled cupcake. Refrigerate until ready to serve. Enjoy
Make the Banana Cream Filling:
Make the Whipped Cream:
Assemble the Cupcakes:
Notes
Keep the cupcakes refrigerated because they contain pudding and fresh whipped cream. Store them in a covered container in the refrigerator for up to 3 days.
For the best texture and appearance, assemble the cupcakes on the day you plan to serve them.
Make sure the cupcakes are completely cool before filling and decorating them. Warm cupcakes can cause the pudding and whipped cream to soften.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 495Total Fat: 28gSaturated Fat: 17gUnsaturated Fat: 11gCholesterol: 112mgSodium: 311mgCarbohydrates: 53gFiber: 1gSugar: 25gProtein: 8g
Nutrition information is automatically calculated. Use as an approximation only.
I’ve been wanting to try filling cupcakes for so long; this just might be the incentive I’ve been needing to try it! Looks delicious 🙂