Banana Cream Cupcakes

The delicious, kid-pleasing banana pudding takes on a whole new life when it’s transformed into banana cream cupcakes with banana filling and topped with homemade rum-flavored whipped cream.

These luscious, moist banana cream pie cupcakes are topped with candied bananas for the ultimate banana-flavored dessert.

Why You’ll Love This Recipe

• Fluffy banana cake with a rich banana pudding center
• Homemade whipped cream topping for the perfect balance of sweetness
• Caramelized banana slices add a delicious finishing touch
• Simple ingredients with easy preparation
• Perfect for birthdays, parties, or a sweet treat any day
• The ultimate banana flavor that is perfect for satisfying cravings.
• Made with mixes for easy prep.

Ingredients for banana cupcakes

• Instant Banana Pudding Mix. A 6 oz. box.
• Whole Milk. Needed for the fat content and flavor for the banana cream filling.
• Yellow Cake Mix. Any brand will work.
• Eggs. Large, whole eggs.
• Vegetable Oil. Canola will also work.
• Water. Room temperature tap water is fine.
• Banana Flavoring. Found in the spice/flavorings section at your local grocery store or order online if it is hard to find.
• Bananas. Ripe bananas are needed, so plan ahead.
• Granulated Sugar. Regular table sugar.
• Powdered Sugar. Confectioner’s sugar.
• Heavy Whipping Cream. To make your own flavored whipped cream.
• Banana or Rum Flavoring. For the homemade whipped cream, rum is especially nice.

Equipment and kitchen tools

• Parchment Paper
• Baking Sheet
• Measuring Bowls and Spoons
• Muffin Tins
• Cupcake Liners
• Disposable Piping Bags
• Large Star Tip (1M)
• Electric Mixer

How to make banana pudding cupcakes

1. Prepare pudding using milk according to package directions.
2. Let the pudding set while the cupcakes bake. This is how to make banana cream filling for cupcakes—it’s just banana pudding!
3. Preheat the oven to 350°F. Line two muffin pans with paper baking cups.
4. Prepare cake mix according to package directions and add 1 teaspoon banana flavoring. spoon batter
   evenly into prepared muffin cups.
5. Bake for 20 minutes or until a toothpick inserted comes out clean.
6. Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely.

Instructions to Make the Bananas

1. Line a baking sheet with parchment paper and turn on the broiler (or your oven’s highest setting).
2. Slice each banana in to about 12 slices (the thicker slices worked better than thin ones)
3. Sprinkle one side with granulated sugar and broil for two minutes or until golden brown.
4. Remove from oven and cool completely

Instructions to make the Whipped Topping

1. Using a hand or stand mixer, beat heavy whipping cream, flavoring (banana, rum, or both) and 3
   tbsp powdered sugar on high until stiff peaks form.
2. Using a piping bag, fill the cupcakes with the banana filling.
3. Add whipped cream to a piping bag fitted with tip 1A or 1M.
4. Pipe a large circle around the top and top with candied banana.

Tips for the Best Results

• Use room-temperature eggs and dairy for a smooth batter.
• Mix at low speed to avoid overworking the batter.
• Let cupcakes cool completely on a wire rack before adding filling and frosting.
• Pipe whipped cream using a large round tip for a professional look.
• Store in an airtight container to keep them fresh.

Substitutions and Variations

• Use cream cheese frosting or chocolate frosting instead of whipped cream.
• Add crushed Nilla wafers or graham crackers for extra texture.
• Top with banana chips instead of caramelized banana slices.

FAQs

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• Delicious Banana Pudding Cheesecake
• Banana Cake With Cream Cheese Frosting
• Sweet Banana Muffins

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