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To make Banana Cream Pie Cupcakes, you need a few simple ingredients. Here’s the list: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup buttermilk, at room temperature - 1 large ripe banana, thoroughly mashed - 1/2 cup instant vanilla pudding mix - 1 cup heavy cream, chilled - 2 tablespoons powdered sugar - Fresh banana slices and additional whipped cream for topping Each ingredient plays a key part in making these cupcakes delicious. The all-purpose flour gives the cupcakes structure. The baking powder and baking soda help them rise nicely. The ripe banana adds flavor and moisture. The instant vanilla pudding mix makes the cupcakes extra creamy and tasty. Make sure your butter and eggs are at room temperature. This helps them mix well. The heavy cream is for a fluffy topping that completes the cupcake. Don't forget the fresh banana slices on top for that classic pie look! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, line a cupcake pan with 12 paper liners. This helps with easy removal later. Now, let’s mix our dry ingredients. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set this aside for later. Next, in a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar. Use an electric mixer to do this for about 3-4 minutes. You want it to be light and fluffy. Add in 2 large eggs, one at a time. Be sure to blend well after each addition. Then, stir in 1 teaspoon pure vanilla extract until it is fully mixed in. Now, it’s time to combine our ingredients. Gradually add the dry mix to the wet mix. Alternate this with 1/2 cup buttermilk. Start and end with the flour mixture. Mix until just combined. This helps to avoid overmixing. Next, fold in 1 large ripe banana, which should be thoroughly mashed, along with 1/2 cup instant vanilla pudding mix. This adds that tasty banana cream pie flavor! Using a spoon or ice cream scoop, fill each cupcake liner about 2/3 full with batter. This gives them room to rise. Now, bake the filled pan in your preheated oven for 18-20 minutes. Check if a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely. - Avoid overmixing: Mix the batter just enough. Overmixing makes the cupcakes dense. - Proper cooling techniques: After baking, cool the cupcakes in the pan for 5 minutes. Then, move them to a wire rack. This keeps them from getting soggy. - Achieving stiff peaks: Whip the heavy cream until it forms stiff peaks. This means it holds its shape when you lift the whisk. - Suggested flavors or add-ins: Try adding a splash of vanilla extract or a hint of almond for extra flavor. - Decorative serving ideas: Arrange your cupcakes on a pretty platter. You can add whole bananas around them for flair. - Garnishing techniques: Top each cupcake with fresh banana slices. Add more whipped cream on top for that classic look. Consider a sprinkle of crushed graham crackers for a pie-like touch. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best taste. Room Temperature Ingredients: Ensure that your eggs, buttermilk, and butter are at room temperature. This helps create a smoother batter and results in fluffier cupcakes. Don’t Overmix the Batter: Mix the batter until just combined to avoid dense cupcakes. Overmixing can lead to a tough texture. Chill Your Whipped Cream: Make sure your heavy cream is very cold before whipping. This helps achieve fluffy, stable whipped cream that holds its shape well. {{image_4}} You can easily change the flavor of your banana cream pie cupcakes. Adding chocolate chips gives a rich taste. You might also try mixing in nuts for a crunchy bite. If you want a lighter texture, swap the butter for vegetable oil. This change keeps the cupcakes moist and fluffy. For those with dietary needs, you can use gluten-free flour. This option makes the recipe suitable for gluten-sensitive people. To make it dairy-free, replace buttermilk with almond or coconut milk. You can also use coconut cream instead of heavy cream for the topping. Seasons can inspire fun twists. Try adding a sprinkle of cinnamon for warmth in fall. You can also experiment with other fruits like strawberries or blueberries. These toppings add color and fresh flavors to the cupcakes. You can store your Banana Cream Pie Cupcakes easily. If you plan to eat them soon, keep them at room temperature. Place them in an airtight container. They stay fresh for about two days. If you want to keep them longer, put them in the fridge. This helps them last up to a week. Just remember, the fridge can dry them out a bit. Freezing these cupcakes is simple. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to eat them, take out how many you need. Let them thaw in the fridge overnight. If you want them faster, leave them at room temperature for a couple of hours. To keep your cupcakes fresh, avoid adding the toppings too soon. Wait until you’re ready to serve. This keeps the whipped cream fluffy and the bananas fresh. If you have leftover whipped cream, store it in a separate container in the fridge. Use it within a few days for the best taste. Enjoy your delicious cupcakes! To make your cupcakes moist, use room temperature ingredients. This includes butter, eggs, and buttermilk. Mix the batter gently. Overmixing can lead to dryness. Adding a little extra mashed banana also helps keep them moist. Yes, ripe bananas work best for this recipe. Their natural sweetness and flavor enhance the cupcakes. Make sure to mash them well, so they blend smoothly into the batter. Banana cream pie cupcakes stay fresh for about 2-3 days at room temperature. If you want them to last longer, store them in the fridge for up to a week. Just remember, they taste best fresh! To soften butter quickly, cut it into small cubes. Place it in a warm spot in your kitchen for about 10-15 minutes. You can also microwave it for about 5-10 seconds. Just watch it closely to avoid melting. Yes, you can substitute instant pudding mix with a homemade version. Use cornstarch, sugar, and a little vanilla extract. However, the instant pudding gives extra creaminess and flavor, so keep that in mind! This blog post covered the key steps to make delicious banana cupcakes. We looked at the ingredients needed, from flour and butter to ripe bananas. You now know how to mix, bake, and cool your cupcakes perfectly. We also shared tips for whipping cream and ideas for variations. Remember, baking is fun. Feel free to experiment and make this recipe your own. Enjoy your tasty creation with family and friends!

Banana Cream Pie Cupcakes

Delicious cupcakes that combine the flavors of banana cream pie in a fun, cupcake form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cup buttermilk, at room temperature
  • 1 large ripe banana, thoroughly mashed
  • 0.5 cup instant vanilla pudding mix
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • to taste fresh banana slices and additional whipped cream for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture, mixing until just incorporated.
  • Gently fold in the mashed banana and instant vanilla pudding mix until the batter is smooth.
  • Fill each cupcake liner about 2/3 full with the batter.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a medium bowl, whip the chilled heavy cream and powdered sugar together until stiff peaks form.
  • Once cooled, scoop out a small hole in the center of each cupcake and fill with a dollop of whipped cream.
  • Garnish with fresh banana slices on top of the whipped cream and pipe additional whipped cream decoratively over the banana slices.

Notes

Display the cupcakes on a decorative platter and add a few whole bananas as a rustic centerpiece.
Keyword banana, cream pie, cupcakes, dessert