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Imagine biting into a delightful Banana Cream Pie, now in cupcake form! These Banana Cream Pie Cupcakes are a fun twist on the classic dessert, combining the rich flavors of banana cream pie with the convenience of a cupcake. Perfect for any occasion, these cupcakes are sure to be a hit, whether you’re hosting a birthday party or a casual get-together.
Why You’ll Love This Recipe
These cupcakes are irresistibly sweet and have a delightful layered look that makes them perfect for showers, parties, or just a special treat. The moist vanilla cake, combined with a luscious banana pudding filling and topped with fluffy whipped cream, is a combination you won’t be able to resist. Plus, they’re easy to make, so you can whip them up whenever the craving hits!
Kitchen Equipment You’ll Need
- Muffin tins
- Paper liners
- Food processor or mallet
- Large Ziploc bag
- Mixing bowls
- Whisk or hand blender
- Paring knife
- Piping bag or spoon
Ingredients
Crust
- 4 cups Nilla wafer crumbs
- 1/2 cup butter, melted
Filling
- 1 small box instant banana pudding or 1/2 large box; prepared
Cake
- 1 box white cake mix, plus oil & eggs per package directions
- 1/2 banana, mashed
- 2 teaspoons banana extract
Frosting
- 2 cups heavy whipping cream
- 1-2 teaspoons clear vanilla extract
- 4 tablespoons powdered sugar
Garnish
- 24 Nilla wafers
- 2 tablespoons raw sugar to sprinkle on top
Instructions
1. Crust
Line standard muffin tins with paper liners. Mix the Nilla wafer crumbs with melted butter until thoroughly combined, using a food processor or crushing with a mallet in a large Ziploc bag. The mixture should stick together when pinched but remain light and fluffy when broken apart. Place one tablespoon of the cookie crumbs in each cupcake liner and press down to form a compact crust. Bake at 375°F (190°C) for 4-6 minutes until the crust turns a light golden brown.
2. Cake
Prepare the cake mix as directed on the package. Stir in the banana extract and mashed banana until well incorporated. Fill the cupcake liners with the cake batter on top of the prepared crust, being careful not to overfill. Bake as directed on the box.
3. Filling
Prepare the banana pudding as directed and refrigerate until ready to use. Once the cupcakes are cool, use a paring knife to cut a circle in the middle of each cupcake and gently lift out the center to create a hole for the filling. Pipe or spoon the filling into the hole and replace the cake piece. It’s okay if it is raised above the rest of the cupcake.
4. Frosting
In a large bowl, place 2 cups of heavy cream. Using a whisk or hand blender, whip until it forms soft peaks. Gradually add the vanilla extract and powdered sugar as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use. Frost or pipe the filled cupcakes as desired. Sprinkle with raw sugar and top with a Nilla wafer. Keep refrigerated.
Tips for Success
- Ensure your crust mixture is well-combined and sticks together when pinched to prevent crumbling.
- Do not overfill the cupcake liners to avoid overflowing during baking.
- For the fluffiest whipped cream, make sure your bowl and whisk are cold before whipping.
Additional Tips and Variations
- For an extra banana flavor, add slices of fresh banana on top before serving.
- Try using chocolate Nilla wafers for an interesting twist on the crust.
Nutritional Highlights (Per Serving)
Calories: 350 | Fat: 20g | Carbohydrates: 40g | Protein: 4g
Frequently Asked Questions (FAQ)
Q: Can I use store-bought pudding and whipped cream?
A: Yes, store-bought options can save time and still taste delicious.
Q: How should I store these cupcakes?
A: Keep them refrigerated in an airtight container for up to 3 days.
Conclusion
These Banana Cream Pie Cupcakes are a delightful treat that combines the best of both worlds: the creamy goodness of banana cream pie and the fun of a cupcake. Give this recipe a try and let us know how you enjoyed them! We’d love to hear your thoughts and any creative variations you come up with. Happy baking!
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