Alright, let’s be real. Banana cream pie is already perfect—like, creamy, dreamy, and straight-up nostalgic. But when you mash that magic into a cupcake? Game over. These banana cream pie cupcakes are soft, sweet, and filled with pudding, topped with whipped cream, and gone in about 30 seconds flat.
Honestly, my cousin tried one and just blinked at me like, “Why haven’t you made these before?” Rude—but fair.
Whether it’s for a birthday, Sunday dinner, or just because your bananas are lookin’ sad on the counter, this banana dessert recipe is a total win.
What You’ll Need (Nothing Fancy, Promise)
So here’s the scoop—this isn’t one of those recipes with weird ingredients you’ve gotta hunt down. We’re keeping it simple and family-friendly, just how it should be.
For the cupcakes:
- 1 box yellow cake mix (or your favorite homemade recipe)
- 1 cup mashed ripe bananas (about 2 big ones)
- 3 eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
For the filling:
- 1 box instant banana pudding mix
- 2 cups cold milk
For the topping:
- Whipped cream (homemade or store-bought—no judgment)
- Crushed vanilla wafers or graham crackers
- Banana slices (optional but so cute)
Step-by-Step: Let’s Bake!
Okay, let’s get these babies in the oven. Grab the kiddos, crank some music, and let’s do this.
1. Preheat & Prep
Set your oven to 350°F and line a muffin tin with cupcake liners. Spray ’em lightly if you’re nervous about sticking.
2. Mix That Batter
In a big ol’ bowl, mix the cake mix, mashed bananas, eggs, milk, oil, and vanilla. You can do this by hand or with a mixer. Either way, stir it till it’s smooth and smells like heaven.
3. Bake
Scoop the batter into the liners—about 2/3 full—and bake for 18–22 minutes, or until a toothpick comes out clean. Don’t overbake, or they’ll lose that soft banana magic.
Let them cool completely before moving on. Like, seriously—don’t jump the gun. You don’t want pudding soup.
Banana Cream Filling Time
Whisk together the pudding mix and milk. Let it sit for 5 minutes so it thickens up.
Now grab a cupcake and use a knife or cupcake corer to scoop out a little hole in the center. Fill it with pudding—go generous! This part is secretly the best.
Whip It, Top It, Love It
Once all the cupcakes are filled, top each one with a swirl of whipped cream. Then sprinkle some crushed vanilla wafers or graham crackers on top for that pie crust vibe.
Wanna get fancy? Add a banana slice right on top. Or don’t. Honestly, they’re cute either way.
Tips for Keeping It Easy
- Short on time? Use store-bought cupcakes, scoop out the center, and add the filling and toppings. Done in 10.
- Make ahead: Bake the cupcakes the night before and fill them the next day.
- Banana going brown? That just means it’s perfect for this recipe. No need to toss it!
Why You’ll Make These Again (And Again)
These banana cream pie cupcakes aren’t just tasty—they’re fun. They feel homemade but still kinda fancy, and they hit that sweet spot between classic and creative. Plus, they’re a hit with literally every age group. My toddler licked the whipped cream off two before I even blinked.
So go ahead, bookmark this banana cupcake recipe, print it out, screenshot it—whatever you gotta do. Just promise me one thing: next time you’ve got some ripe bananas hangin’ around, you’ll give these a shot.
And maybe save one for yourself before they disappear, yeah?
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