Banana Cream Cupcakes

Easy Banana Cream Pie Cupcakes in wrappers

5 from 26 votes

The delicious, kid-pleasing banana cupcakes are easy to make with just a few simple ingredients. Banana pudding adds wonderful banana flavor to these soft, moist cupcakes. Perfect as a spring dessert.

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 104kcal

Author: Raquel Pineira

Equipment

1 Parchment lined baking sheet
Measuring bowls and spoons
2 12 count muffin tins
cupcake liners
2 piping bags
Large star tip (1M)
electric mixer

Ingredients

1 package 6 oz instant banana pudding mix
2 cups whole milk
One package yellow cake mix
3 whole eggs
⅓ cup vegetable oil
1 cup water
1 teaspoon banana flavoring
2 bananas
2 tablespoons sugar
2 cups heavy whipping cream
1 teaspoon banana or rum flavoring

Instructions

Prepare pudding using milk according to package directions (whisk for two mins then let set
while cupcakes bake).
Preheat the oven to 350°F line 2 muffin pans with paper baking cups
Prepare cake mix according to package directions and add 1 teaspoon banana flavoring, spoon batter
evenly into prepared muffin cups
Bake for 20 minutes or until a toothpick inserted comes out clean
Allow to cool in pain for 10 minutes before removing to a wire rack to cool completely
For the bananas
Line a baking sheet with parchment paper and turn on the broiler (or your ovens highest setting)
Slice each banana in to about 12 slices (the thicker slices worked better than thin ones)
Sprinkle one side with a granulated sugar and broil for two minutes or until golden brown
Remove from oven and cool completely.
For the whipped topping
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.
Using a piping bag fill the cupcakes with the banana filling
Add whipped cream to a piping bag fitted with tip 1A or 1M
Pipe a large circle around the top and top with candied banana

Nutrition