Banana Cream Pie Cupcakes

Banana Cream Pie Cupcakes are a delicious and unique twist on the classic banana cream pie.

The sweet, creamy flavors of the banana and pudding combine perfectly with the crunchy cookie pieces to create an unforgettable treat.

They smell like a heavenly combo of banana and vanilla, with a crunchy wafer crust and fluffy white cake filled with velvety pudding. No one eats just one.

When you sink your teeth into the center of the cupcakes, the gooey under-baked section will remind you of perfectly baked banana bread. So, one recipe and three flavors. And so many happy faces too.

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What Do We Love About This Recipe?

Simple ingredients, easy-peasy prep, but so much flavor. Need I say more? The wafer crust gives each cupcake a crunchy texture, and the banana in the cake adds a fruity sweetness. My kids love the creamy pudding center. It is like an oasis of flavor. The whipped cream frosting adds a light, airy finish. And they’re healthy! You heard that right, mama! So, no guilt when your little ones sneak in for a second or third bite.

What Can I Serve These With?

We love our banana cupcakes as a tasty snack, after-dinner dessert, or just a random treat. When I’m extra fancy, I serve them with a scoop of vanilla ice cream drizzled with maple syrup, and it’s truly heaven-like. You can also try dressing them up with a sprinkle of shredded coconut or chopped walnuts.

How to Core Out the Cupcakes?

Before you fill them up with pudding, you’ll need to hollow out a bit of cake from each cupcake. I use a small spoon or melon baller. Just scoop out enough cake so that when you fill the cupcakes with pudding, they don’t overflow.

But if you want a perfectly done job, use a cupcake corer. It’ll make hollowing out the cupcakes much easier and more fun.

Ingredients:

Crust:

• 1 Box Vanilla Wafer Cookies
• ½ cup Butter Melted

Cake:

• White Cake Mix Prepared According to the Box
• ½ Banana (Mashed)
• 2 tsp Vanilla Extract

Filling: 

• 1 Box Instant Vanilla Pudding made to Package Instructions

Frosting:

• 2 cups Heavy Whipping Cream
• 1 tsp Vanilla Extract
• ¼ cup Powdered Sugar

Instructions:

Step 1. Preheat the oven to 350 degrees, and line the sections of a muffin tin with cupcake liners.

Step 2. Use a blender or food processor to crush the vanilla wafers into crumbs. 

Step 3. Mix the melted butter into the crumbs, and separate the mixture into the cupcake liners, pressing down firmly to form a crust. 

Step 4. Bake for 6 minutes and cool. 

Step 5. In a mixing bowl, blend the white cake mix according to package instructions. 

Step 6. Add in the mashed banana and vanilla extract. 

Step 7. Fill the sections of the muffin tin almost to the top with the cupcake batter. Bake for 20-25 minutes until cooked through. Let cool. 

Step 8. Use a knife to cut a small round section out of the top of each cooled cupcake, and section out a part of the inside of the cupcake to hold the filling. 

Step 9. Mix together the pudding according to package instructions, and allow to set. 

Step 10. Fill the inside of the cupcakes with pudding.

Then, place the tops of the cupcakes back on top when finished.

Step 11. Blend together the ingredients for the frosting, and ice the top of each cupcake.

Enjoy!

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Variations and Tips

You can switch the pudding flavor to give your cupcakes a different twist. Chocolate pudding and cream cheese frosting are LOVE. Or try adding pineapple chunks to the filling for a tropical flavor. It’s a winner!

You can replace the vanilla wafer cookies with graham crackers and make them into a graham crust. Yum!

How to Decorate?

Yay, my favorite part of baking, haha. The cutesy swirls and wonderful decorations. You can use various food coloring to create beautiful designs with whipped cream frosting. Or top it up with a banana slice for that classic banana cream pie look.

Can I Make Banana Pie Cupcakes Ahead of Time?

Yes, you can! Bake plain cupcakes without frosting and pudding filling up to two days ahead of time. Store them in an airtight container until you’re ready to fill them.

Don’t add bananas to your filling beforehand. And also, add whipped cream right before serving.

How to Store Leftovers?

That tiny cupcake has a lot of whipped cream, so you don’t want it melting away. The best way to store your Banana Cream Pie Cupcakes is in the refrigerator in an airtight container. They should last for up to three days and taste just as delicious!