Are you ready to discover a dessert that delivers the best of both worlds? Banana cream pie cupcakes are a delightful mashup of two iconic favorites. These bite-sized treats combine the nostalgic flavor of banana cream pie with the fluffy charm of cupcakes. Moist banana cake, creamy vanilla filling, and whipped topping come together to form a luscious, unforgettable dessert.
In this guide, we’ll walk through the process of making perfect banana cream pie cupcakes. You’ll also get expert baking tips, storage advice, and creative serving ideas. Whether you're baking for a party, a special occasion, or a sweet weekend indulgence, this recipe delivers.
Why Banana Cream Pie Cupcakes Are a Must-Try Dessert
Banana cream pie has long held a special place in dessert history. With its rich custard, fresh bananas, and flaky crust, it offers comforting flavors that never go out of style. Now, imagine all that deliciousness packed into a handheld cupcake.
Banana cream pie cupcakes are:
- Easy to serve and portion.
- Rich, moist, and bursting with banana flavor.
- Filled with velvety vanilla custard or banana pudding.
- Topped with smooth whipped cream and fun garnishes.
- Ideal for birthdays, baby showers, or afternoon tea.
You’ll enjoy the satisfaction of a traditional banana cream pie in a more playful, portable form.
Ingredients You’ll Need for Banana Cream Pie Cupcakes
Creating these cupcakes requires three major components: the banana cupcake base, the creamy filling, and the whipped topping.
For the Cupcake Batter:
- 1½ cups mashed ripe bananas (about 3 large)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
For the Cream Filling:
- 1½ cups whole milk
- ½ cup heavy cream
- 3 egg yolks
- ⅓ cup sugar
- 2 tbsp cornstarch
- 2 tbsp butter
- 1½ tsp vanilla extract
Alternative shortcut: 1 box banana or vanilla instant pudding + 1½ cups milk
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnishes:
- Vanilla wafer cookies
- Sliced bananas
- Caramel drizzle
- Crushed graham crackers
- Toasted coconut
Step-by-Step Instructions for Making Banana Cream Pie Cupcakes
1. Prepare the Banana Cupcake Base
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together mashed bananas, melted butter, sugars, eggs, and vanilla. Mix until smooth and creamy.
In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the banana mixture and gently fold until just combined. Do not overmix, or your cupcakes may turn out dense.
Spoon the batter into liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Creamy Custard Filling
While the cupcakes bake, prepare your pastry cream.
In a saucepan, whisk together the egg yolks, sugar, and cornstarch. Slowly add milk and cream while whisking constantly. Place over medium heat and cook until the mixture thickens, about 5–7 minutes. Stir continuously to prevent clumping.
Once thick, remove from heat. Stir in butter and vanilla. Pour the mixture into a bowl, cover with plastic wrap (press it directly onto the surface to avoid skin), and refrigerate until cooled.
If using pudding mix, simply whisk the powder and milk together until thick and chill for 30 minutes.
3. Core and Fill the Cupcakes
Once your cupcakes have cooled, use a cupcake corer, melon baller, or knife to remove the centers. Be careful not to go all the way through.
Fill a piping bag or ziplock with the cooled cream filling. Pipe the custard into each cupcake center until full. Gently press the removed cupcake tops back on if you like, but it’s optional.
4. Whip and Pipe the Topping
In a clean bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat or it will become grainy.
Spoon or pipe the whipped cream on top of each filled cupcake. A large star tip makes beautiful swirls that look bakery-ready.
Creative Garnishes to Wow Your Guests
Presentation matters, especially when you’re showing off a homemade dessert. Here are some fun ways to finish your banana cream pie cupcakes:
- Mini Vanilla Wafers: Place one upright in the whipped topping.
- Fresh Banana Slices: Add just before serving to avoid browning.
- Caramel Drizzle: A light zigzag of warm caramel adds a luxe touch.
- Graham Cracker Dust: Sprinkle for that “crust” vibe.
- Toasted Coconut Flakes: For added texture and flavor.
Helpful Baking Tips and Tricks
- Use very ripe bananas: Brown-spotted bananas offer the richest flavor and natural sweetness.
- Avoid overmixing: Stir gently once flour is added to prevent dense cupcakes.
- Cool fully before filling: Warm cupcakes will melt the custard.
- Don’t skip chilling the filling: Warm filling can make cupcakes soggy.
- Keep refrigerated: Due to the dairy-based filling and topping, store cupcakes in the fridge.
Make-Ahead and Storage Guide
Banana cream pie cupcakes can be made in stages, making them great for planning ahead.
- Cupcakes: Bake up to 2 days in advance. Store in an airtight container at room temperature.
- Filling: Make the custard 2–3 days ahead. Keep tightly sealed in the fridge.
- Whipped topping: Best made fresh, but stabilized whipped cream (with gelatin) can last 1–2 days.
- Assembled cupcakes: Store in the refrigerator in a cupcake carrier or box. Best eaten within 48 hours.
Avoid freezing due to the whipped cream and custard, which don’t hold up well after thawing.
Perfect Occasions for Banana Cream Pie Cupcakes
These crowd-pleasers shine at any celebration. Whether you’re planning a themed party or looking for a summer BBQ dessert, banana cream pie cupcakes deliver flavor and flair.
Great for:
- Birthday parties
- Bridal showers
- Baby showers
- Easter brunches
- Graduation parties
- Family get-togethers
They’re also a fantastic make-and-take dessert that travels well and doesn’t need utensils.
Fun Variations and Flavor Ideas
Want to put your own twist on the classic? Here are some playful adaptations:
- Chocolate Banana Cream Pie Cupcakes: Add mini chocolate chips to the batter or use chocolate whipped cream.
- Peanut Butter Banana Version: Swirl peanut butter into the filling or use a peanut butter frosting.
- Caramel Banana Cupcakes: Add caramel chunks inside or drizzle salted caramel on top.
- Coconut Banana Delight: Use coconut milk in the filling and top with toasted coconut.
Experiment to find your signature flavor!
Conclusion: A Cupcake Worth Craving
Banana cream pie cupcakes offer everything a dessert lover could want. Moist cake, creamy custard, fluffy topping, and delightful flavor with every bite. They’re nostalgic yet modern, fun yet refined, and simple to make.