Fluffy and moist banana cream pie cupcakes made from scratch.
If I will show you how many bananas I have today at my home you would think that I am crazy. I eat bananas every day. It’s my favorite fruit. I use it for my baking or smoothie bowls. If I am running out. I have to go to the store and buy them. I always buy it in advance, just to have it. Yesterday, my husband saw my big pile of bananas and he just laughed. What can I do… I am banana person.
Especially for these banana cream pie cupcakes I made pretty yellow cupcake wrapper and it is available in my Etsy shop. You can get them here–> Yellow Polka Dot Printable Cupcake Wrapper.
Let me talk with you about these banana cream pie cupcakes made from scratch. Yes! Even pudding is homemade! At first I though I could use instant pudding but I thought “no”! I always make food from scratch, no shortcuts. And it’s much healthier….. without any artificial. You’ll see me occasionally using something from the box…but it’s rarely. I try to limit this as much as I can or choose healthier substitution.
I made banana cream pie cupcakes for the the school fundraising, the same like my Orange Cupcakes with Dulce the Leche Buttercream. My children loved them! They were asking about them on the next day but obviously they were gone.
You won’t believe it how easy these cupcakes are. They are also delicious and moist. And the best part is that they are topped with yummy homemade pudding made and whipped cream. Everything made from scratch:)
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*As of today December 10th, 2017 the recipe is improved so the cupcakes are softer and sweeter. Instead of 1/3 cup of butter there is 1/2 cup butter. Instead of 1/4 cup sugar there is 1/2 cup sugar. I also added 1 cup of mashed banana instead of 3/4 cup and I added 2 Tablespoons of milk. The cupcakes are so delicious!
Banana Cream Pie Cupcakes From Scratch
Ingredients
Pudding
- 1 cup milk
- 1/4 cup sugar
- 2 Tbsp. cornstarch
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. butter
Cupcakes
- 1 1/2 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/3 cup unsalted butter softened
- 1/4 cup sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 3/4 cup banana mashed
- 1/2 cup sour cream I used Organic Meadow
Frosting
- 1 cup whipping cream
- 3 Tbsp. powdered sugar
Instructions
Pudding
- In a medium saucepan heat milk. In the meantime combine sugar with cornstarch. Add slowly to the milk and whisk vigorously. Remove from heat when it will become thick. Add vanilla extract and butter. Combine well. Cool off completely. You can also put in the fridge to speed up the cooling time.
Cupcakes
- Preheat oven to 350 F. Prepare muffin baking pan with liners.
- In a medium bowl combine flour and baking soda. Set aside.
- In a separate bowl beat butter with sugar until smooth with electric mixer. Add eggs, each at a time and mix. Add vanilla extract, mashed banana and sour cream. Mix everything just to combine.
- Add dry ingredients to the wet batter and just mix all ingredients until well combined.
- Pour the batter into the liners (about 3/4 high).
- Bake for 20 - 25 minutes until inserted toothpick will come out clean.
- Remove from oven and cool off on wire rack.
Frosting
- In a medium bowl mix whipping cream until soft peak with electric mixer.
- Add powdered sugar.
Preparation
- Pour about 1 Tbsp. pudding on the top of each cupcake. And finish frosting with whipped cream.
Nutrition
Get The Printable Yellow Polka Dot Cupcake Wrapper
If you like Banana Cream Pie Cupcakes from Scratch check…
Orange Cupcakes with Dulce the Leche Buttercream
Chocolate Cupcakes with Nutella Frosting
Tianna
these look so delicious! I love banana cream anything so thanks for this!
Shann Eva
Yum! These sound and look delicious! We eat a lot of bananas here too Love them!
Rebecca Hubbell
Such pretty photos and the cupcakes sound absolutely amazing!
Garlic + Zest
Gorgeous photos! I love how you spooned the pudding on top of the cupcake, too. Bet it would be good stuffed inside of it like a Ho-Ho!
AiPing | Curious Nut
Yum cupcakes…… I have some almost very black looking bananas on the counter right now. Now, if I could just convince my hubs to make these for me. :p
Ilona
Thank you!
Sam | Ahead of Thyme
Yum, the cupcakes look soo cute and delicious! I will have to give this recipe a try. Thanks for sharing!
Ilona
Thank you so much!
Farrah
I saw a picture of an empty pie crust the other day and started super-craving a banana cream pie. I like this even better though–built-in portion control! <3! These are gorgeous!
Ilona
Thank you!
Mary
These look wonderful! I also try to avoid using boxed mixes, so love finding recipes like this :). Was looking for something special to bake for tomorrow- this will be it. Thanks!
Ilona
Thanks Mary!
Holly
What is on top of the whipped cream
Ilona
It is shredded chocolate.
megiswell
I usually have banana cream in southern vanilla pudding but I would love to have it in a cupcake! It would make it even more awesome.
Ilona
Yes, it’s good:) Thanks
Molly Kumar
Ohhhh, they look sooooo good, fresh n fluffy. Love the simple recipe and definitely adding it to my ToDo list.
Ilona
Thanks Molly!
Bob Rob
I want to see your pile of bananas : )
Ilona
Hahah… which reminds me I need to go to the store and get more bananas:)
Krystal
I am planning to bake these for our Thanksgiving party tomorrow but do I have to refrigerate them over night and leave them in the fridge at work until they are ready to be eaten?
Ilona
Hello,
You can just bake them on the day when you want to take them. Or If you want to make them a day ahead I suggest baking cupcakes, preparing pudding and whipped cream. Keep cupcakes outside of the fridge. Pudding and whipped cream store in the fridge separately. Assembly them on the day that you are planning to take. Yes of course, they can be stored in the fridge as well. Personally I prefer my cupcakes at room temperature rather than straight from the fridge. If they won’t be eaten (for example in half a day) I would store them in the fridge. Honestly I even keep them on the countertop for many hours.