Prep time: 30 mins | Cook time: 15 mins | Serves: 24
This is a fun way to serve our favourite banana cream pie. These decadent cupcakes with the whipped cream topping, light and fluffy cake with a hint of banana flavour are a great centrepiece. I was blown away by the salty, sweet combination and the crunchy bottom layer of these cupcakes. And that nice creamy surprise on your first bite will get you addicted, you’ll never settle for just a piece!
4 cups Nilla wafer crumbs
1/2 cup butter, melted
1 small box, instant banana pudding, or 1/2 LG. Box, prepared
1 box white cake mix, plus oil & eggs per package directions
1/2 banana, mashed
2 teaspoons banana extract
2 cups heavy whipping cream
1-2 teaspoons clear vanilla extract
4 tablespoons powdered sugar
24 Nilla wafers
2 tablespoons raw sugar to sprinkle on top
How to make Banana Cream Pie Cupcakes
Step 1: Using paper liners, line standard muffin tins.
Step 2: With a food processor, beat the Nilla wafer crumbs with melted butter. Alternately, you can place them in a large Ziploc bag and crush using a mallet until you have a light and fluffy mixture.
Step 3: In each cupcake liner, press down about a tbsp of the cookie crumbs forming a crust. Place in 375 degrees preheated oven and bake for about 4 to 6 minutes until the crust is light golden brown.
Step 4: As directed, ready the cake mix. Add in the banana extract and banana and stir until well blended.
Step 5: Add the cake batter on the prepared crust, being very careful not to overfill the tins, then bake as directed on the packaging.
Step 6: Ready the filling as directed and chill in the fridge until ready to use.
Step 7: Cut a circle in the centre of the cooled cupcakes using a paring knife. Lift the circles gently to make a hole, then pipe the filling or spoon into the holes. Don’t worry if the filling raises above the rest of the cupcake.
Step 8: Add 2 cups of heavy cream to a large bowl. Beat with either a whisk or hand blender until soft peaks form. As the cream starts to stiffen, slowly add the vanilla and sugar. Place in frosting in the fridge for at least 30 minutes or until ready to use.
Step 9: As desired, frost or pipe the filled cupcakes, then sprinkle with raw sugar and top with a Nilla wafer. Chill in the fridge until ready to serve.
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