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Here are the key ingredients you will need for your Banana Cream Pie Cupcakes. Each one adds a special touch to this tasty treat. - 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 - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1 large ripe banana, mashed - 1/2 cup instant vanilla pudding mix - 1 cup heavy cream - 2 tablespoons powdered sugar - Fresh banana slices and whipped cream for topping Each ingredient plays a role in making these cupcakes soft, sweet, and full of flavor. The ripe banana adds natural sweetness and moisture. The instant vanilla pudding mix gives a creamy texture that enhances the banana flavor. Don't forget the whipped cream and fresh banana slices; they are the cherry on top! {{ingredient_image_1}} 1. Preheat the oven and prepare the cupcake pan: Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. Line a cupcake pan with paper liners for easy removal. 2. Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This mix will help your cupcakes rise well. 3. Cream together butter and sugar: In a large mixing bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar. Mix until the mixture is light and fluffy. This usually takes about 3 to 4 minutes. This creates a nice base for your cupcakes. 1. Incorporate eggs and vanilla: Add 2 large eggs to the butter and sugar mix, one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract. This adds great flavor. 2. Combine dry and wet mixtures: Gradually add the dry mixture to the wet mixture. Alternate adding ½ cup buttermilk, starting and ending with the flour. Mix until just combined. This helps keep the batter light. 3. Fold in banana and pudding: Gently fold in 1 large ripe banana, mashed, and ½ cup instant vanilla pudding mix. Make sure everything is well mixed but do not overwork it. This gives the cupcakes their creamy texture. 1. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the oven for 18 to 20 minutes. Use a toothpick to check if they are done; it should come out clean. 2. Cool before topping: Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step ensures the cupcakes hold their shape. 1. Make whipped cream: In a medium bowl, whip 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form. This will be your fluffy topping. 2. Fill and decorate cupcakes: After the cupcakes cool, scoop out a small hole in the center of each cupcake. Fill each hole with a dollop of whipped cream. Top with fresh banana slices and pipe more whipped cream on top for decoration. This makes them look as good as they taste! To ensure a perfect cupcake texture, follow these steps: - Use room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter. - Measure flour correctly: Spoon flour into your measuring cup and level it off. This avoids dense cupcakes. - Don’t overmix: When combining wet and dry ingredients, mix just until combined. Overmixing makes cupcakes tough. Common mistakes to avoid include: - Skipping the cooling step: Allow cupcakes to cool fully before adding toppings. This prevents melting cream. - Not checking doneness: Use a toothpick to check if the cupcakes are done. If it comes out clean, they’re ready! Here are some creative ways to present your cupcakes: - Layered presentation: Pipe whipped cream and then add banana slices on top for height. - Garnish with a drizzle: Drizzle melted chocolate or caramel sauce for added flair. For flavor enhancements with toppings: - Add crushed graham crackers: Sprinkle crushed graham crackers on top for a pie crust effect. - Mix in flavored extracts: Try adding a hint of coconut or almond extract for a twist. 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. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes. Chill the Whipped Cream: For better stability, chill the mixing bowl and beaters before whipping the cream. This helps achieve stiff peaks more easily. Customize Toppings: Feel free to get creative with your toppings! Add crushed graham crackers or chocolate shavings along with the banana and whipped cream for extra flavor and texture. {{image_2}} You can add fun twists to your banana cream pie cupcakes. Consider mixing in chocolate chips or nuts for extra texture. A handful of mini chocolate chips gives a sweet surprise. Chopped walnuts or pecans add a nice crunch. You can also try different pudding flavors. Swap vanilla pudding with banana or even chocolate. Each change gives a new taste to these cupcakes. Experiment and find your favorite flavor mix! If you need gluten-free options, use a gluten-free flour blend. This keeps the texture light and fluffy. Make sure to check the blend's measurements for best results. For vegan substitutions, use plant-based butter and a flax egg. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Leave it to set for five minutes. Replace dairy milk with almond or soy milk for a creamy texture. These small changes keep the cupcakes delicious while meeting dietary needs! To keep your banana cream pie cupcakes fresh, store them in an airtight container. This helps maintain their moisture and flavor. You can place parchment paper between layers to prevent sticking. These cupcakes last for about 3-4 days at room temperature. If you want them to last longer, refrigerate them. They will stay fresh for up to a week in the fridge. Just remember that the whipped cream topping may lose some texture after a day. If you have leftovers, the best way to enjoy them is slightly warmed. Take a cupcake and place it in the microwave for about 10-15 seconds. This warms up the cupcake without making it soggy. If you want to eat them cold, they are still delicious right from the fridge. Top with fresh whipped cream and banana slices for a tasty treat! Can I make these cupcakes ahead of time? Yes, you can make these cupcakes ahead of time. Bake them a day or two early. Store them in an airtight container at room temperature. Just wait to add the whipped cream topping until you are ready to serve them. This keeps them fresh. How do I store leftover cupcakes? To store leftover cupcakes, place them in an airtight container. You can keep them at room temperature for up to three days. If you want to keep them longer, store them in the fridge. Just remember to cover the whipped cream to keep it fresh. Can I use ripe bananas for this recipe? Absolutely! Ripe bananas work best in this recipe. They add more natural sweetness and flavor. The riper the banana, the better your cupcakes will taste. Just mash them well before mixing into the batter. You learned how to make delicious banana cream pie cupcakes. We covered all the key ingredients plus step-by-step instructions. I shared tips and tricks for baking, decorating, and storing. You can customize flavors and adjust for dietary needs. In my opinion, these cupcakes are a fun treat for you and friends. You’ll impress everyone with your baking skills. Enjoy making and savoring these delightful cupcakes!

Banana Cream Pie Cupcakes

Delicious cupcakes filled with banana flavor and topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 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 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 large ripe banana, mashed
  • 0.5 cups instant vanilla pudding mix
  • 1 cups heavy cream
  • 2 tablespoons powdered sugar
  • to taste fresh banana slices and whipped cream for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  • Fold in the mashed banana and instant vanilla pudding mix gently until fully incorporated.
  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • In a medium bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
  • Once the cupcakes are cool, scoop out a small hole in the center of each cupcake. Fill each hole with a dollop of whipped cream.
  • Place fresh banana slices on top of the whipped cream and then pipe additional whipped cream on top for decoration.

Notes

For best results, use ripe bananas.
Keyword banana, cupcakes, dessert