Banana Cream Pie Cupcakes Recipe

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Banana Cream Pie Cupcakes Recipe

Introduction

Banana Cream Pie Cupcakes combine the best of two classic desserts—banana cream pie and cupcakes! These delightful treats feature a fluffy vanilla cupcake filled with a rich banana pudding, topped with luscious whipped cream, and garnished with crushed vanilla wafers or fresh banana slices. Perfect for parties, family gatherings, or when you’re craving a creamy, banana-filled dessert.

Origin and Cultural Significance

Banana cream pie is a beloved American dessert, tracing its roots back to the 19th century when bananas became widely available in the U.S. Inspired by this classic pie, banana cream pie cupcakes offer the same flavors in an easy-to-eat, portable form. These cupcakes capture the nostalgia of homemade banana pudding and are a fun twist on a traditional dessert.

Ingredients Quantity

For the Cupcakes:

  • 1 ¼ cups all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup whole milk

For the Banana Pudding Filling:

  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 large egg yolk
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Crushed vanilla wafers or fresh banana slices for garnish

Optional Additions

  • ½ tsp banana extract in the cupcake batter for extra banana flavor
  • Caramel drizzle for a sweet, indulgent touch
  • Chocolate shavings for a twist on the classic flavor

Tips for Success

  • Use ripe bananas for the pudding to ensure a rich, natural sweetness.
  • Chill the pudding completely before filling the cupcakes to prevent a runny texture.
  • Whip the heavy cream until stiff peaks form for a light, fluffy topping.
  • Assemble just before serving if using fresh banana slices to prevent browning.

Instructions

Step 1: Make the Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly into the cupcake liners, filling each about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool completely before filling.

Step 2: Prepare the Banana Pudding

  1. In a saucepan over medium heat, whisk together milk, heavy cream, sugar, and cornstarch.
  2. In a separate bowl, whisk the egg yolk. Slowly pour in a bit of the warm milk mixture to temper the egg, then add it back into the saucepan.
  3. Cook, stirring constantly, until the mixture thickens (about 3-5 minutes).
  4. Remove from heat, stir in butter, vanilla extract, and mashed banana.
  5. Let cool completely in the refrigerator.

Step 3: Make the Whipped Cream Topping

  1. Using an electric mixer, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Assemble the Cupcakes

  1. Cut a small hole in the center of each cupcake using a knife or a cupcake corer.
  2. Fill each hole with banana pudding.
  3. Pipe or spoon whipped cream on top of each cupcake.
  4. Garnish with crushed vanilla wafers or banana slices.

Description

Banana Cream Pie Cupcakes are a dreamy combination of light, fluffy cake, smooth banana pudding, and airy whipped cream. Each bite is bursting with banana flavor and a touch of vanilla sweetness, making them the perfect balance of creamy and cake-like textures.

Nutritional Information (Per Cupcake – Approximate)

  • Calories: 250
  • Carbohydrates: 35g
  • Protein: 3g
  • Fat: 12g
  • Sugar: 22g

Conclusion

These Banana Cream Pie Cupcakes bring a fun and delicious twist to traditional banana cream pie, offering an easy-to-eat, individual-sized treat that everyone will love. Whether for birthdays, potlucks, or a weekend dessert, these cupcakes will surely impress.

Recommendation

For an extra indulgent treat, serve chilled with a drizzle of caramel or a sprinkle of cinnamon. Store leftovers in the refrigerator for up to 2 days for the freshest taste.

Embracing Healthful Indulgence

For a lighter version, use whole wheat flour in place of half of the all-purpose flour, reduce sugar slightly, and top with a dollop of Greek yogurt instead of whipped cream. No matter how you make them, these cupcakes are a delightful way to enjoy the flavors of banana cream pie in a new form!

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