How about a new take on Banana Cream Pie? These Mini Banana Cream Pie Cupcakes have all the great flavors of traditional Banana Cream Pie all brought together in a easy to make mini cupcake.
Banana Cream Pie has always been one of my favorites. You know the classic dessert with the buttery pie shell that is filled with a creamy custard and layered between slices of fresh banana then topped with a light and fluffy whipped cream. It’s the perfect combination of flavors and textures. So naturally it is a staple dessert in my house.
Now, having made Banana Cream Pie more times than I can count, I thought it was time to change things up, but how? That is when a cupcake came to mind. What if I make a tender cupcake that is filled with a silky banana custard then top it with fluffy whipped cream and a fresh slice of banana? All the great flavors that you find in a Banana Cream Pie wrapped up in a mini cupcake. It was a fun and delicious way to have Banana Cream Pie.
Why You Will Love These Cupcakes
- Flavor: If you love a Banana Cream Pie, then these are for you. With a moist tender cupcake that is filled with a silky banana custard then topped with that fluffy whipped cream. Who wouldn’t love that?
- Ease: I will admit that sometimes making a whole pie can be a bit daunting. Whether it’s the crust or the filling, there really isn’t much room for error. Where a cupcake is ment to be fun and not as picture perfect.
- Texture: Moist tender cupcake, silky banana custard, fluffy whipped cream and graham cracker crumbs. Need I say more?
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What You Will Need To Make These Cupcakes
Equipment:
- Mini Cupcake Tray: To make these mini cupcakes you will need a mini cupcake baking tray. I like to use one that is sturdy and non stick.
- Mini Tulip Paper Cupcake Liners: Always line your cupcake tray with liners. This will prevent sticking and allow for an easy clean up
- Glass Mixing Bowls: I like to have mixing bowls in a variety of sizes. This will help with the preparation of these cupcakes. I always opt for glass bowls because they are non reactive and easy to clean.
- Hand Mixer: The easiest way to mix your ingredients is with a good electric hand mixer.
Ingredients:
- Flour: A good All Purpose Flour is perfect for this recipe.
- Baking Powder & Baking Soda: These are the leavening agents giving your cupcake rise and that soft tender texture.
- Salt: A pinch of salt will enhance the flavors in a recipe.
- Butter: I always opt for unsalted butter so that you can control the salt content in my recipes.
- Sugar: Granulated Sugar will not only add sweetness but it will also add texture to these cupcakes.
- Eggs: This is the binder in the recipe.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Banana’s: You will want to use bananas that are very ripe. You know the ones with all the brown spots that everyone avoids. This is when they are at there sweetest.
- Milk: Whole or low fat will due.
- Cornstarch: This is used as a thickener.
- Heavy Whipping Cream: This creates a smooth creamy topping for these delicious cupcakes.
- Graham Cracker Crumbs: A sprinkle of graham cracker crumbs makes the perfect topping for these cupcakes.
Mini Banana Cream Pie Cupcakes
Course: DessertDifficulty: Easy24
servings30
minutes18
minutesHow about a new take on Banana Cream Pie. These Mini Banana Cream Pie cupcakes have all the great flavors that you expect from a banana cream pie, brought together in a bite size cupcake.
Ingredients
- For The Filling
1 Cup milk full fat or low fat
1/2 Cup heavy whipping cream
1/3 Cup granulated sugar
3 Tablespoons cornstarch
2 Small ripe bananas, mashed
1 Teaspoon pure vanilla extract
- For The Cupcake
1 1/2 Cup all purpose flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Cup unsalted butter, softened
1 Cup granulated sugar
2 Eggs
1 Teaspoon pure vanilla extract
1/2 Cup ripe bananas, mashed
1/2 Cup milk, full fat or low fat
- For The Topping
2 Cups heavy whipping cream
2 Tablespoon powdered sugar
1 Teaspoon pure vanilla extract
Banana slices for decorating, optional
Graham Cracker crumbs for decorating, optional
Directions
- To make the filling, place the milk, cream and sugar in a small saucepan over medium heat and cook until warm and sugar has dissolved. Place the cornstarch in a small bowl. Add a small amount of the warm milk to the cornstarch and mix to form a slurry. Add the cornstarch mixture to the saucepan, stirring constantly. Once mixture has thickened, remove from heat and fold in the mashed bananas and vanilla. Pour into a glass bowl and place in the refrigerator to cool completely.
- To make the cupcakes, preheat the oven to 350º. Line a mini cupcake tray with paper liners and set to the side.
- In a large mixing bowl, cream the butter and sugar together using a hand mixer until smooth. Add the eggs, vanilla and mashed bananas and continue mixing until combined. Set to the side.
- In a separate large mixing bowl, whisk together the flour, baking powder, baking soda and salt until combined. Gradually add the flour mixture to the butter mixture alternating with the milk until all the ingredients are combined.
- Fill the prepared muffin tray to 3/4 full. Place in the preheated oven and bake for 15 to 18 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
- Remove a small portion of the center of each cooled cupcake. Reserve removed center and set to the side.
- Place cooled banana pudding in a large piping bag fitted with a round tip. Pipe a small amount of pudding into the center of each cupcake. Top with the reserve cupcake centers.
- To the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream, powdered sugar and vanilla together until stiff peaks form. Place whipped cream in a large piping bag fitted with a star tip. Pipe a small amount of whipped cream to the top of each cupcake. Place a slice of banana on top and sprinkle with graham cracker crumbs and serve.
- Enjoy.
