Banana Cream Pie Cupcakes

by Sheryl

Prep Time: 30 mins | Cook Time: 15 mins | Yield: 24 servings

Fluffy banana whipped cream topped with banana slices and Nilla wafer – simply heaven! Light frosting and fluffy, these banana cream pie cupcakes are screaming bananas!

Ingredients

CRUST:

4 c Nilla wafer crumbs
1/2 c 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 tsp banana extract

FROSTING:

2 c heavy whipping cream
1-2 tsp clear vanilla extract
4 tbsp powdered sugar

GARNISH:

24 Nilla wafers
2 tbsp raw sugar to sprinkle on top

How to make Banana Cream Pie Cupcakes

To prepare the crust:

Step 1: Use paper liners to line your muffin tins.

Step 2: Add the Nilla wafer crumbs and melted butter in a small mixing bowl. Use a food processor to mix or put them into a large Ziploc bag. Use a mallet to pound until the mixture is sticky and fluffy.

Step 3: Into the cupcake liners, place about 1 tablespoon each of cookie crumbs and press down.

Step 4: Bake in the oven for about 4 to 6 minutes at 375 degrees or until golden brown.

To prepare the cake:

Step 5: To prepare the cake mix, follow the package direction and add in the banana extract and banana. Mix well until incorporated.

Step 6: Add the batter into the prepared crust. Don’t overfill the liners.

Step 7: Place inside the oven and bake according to what is written on the package.

To prepare the filling:

Step 8: Ready the filling and store in the fridge until ready to use.

Step 9: Create a circle in the centre of the cooled cupcakes using a paring knife. Slowly and gently remove the middle to make a hole.

Step 10: Add the filling into the holes with a scoop, spoon, or by piping the filling into the centre.

To prepare the frosting:

Step 11: In a large bowl, add 2 cups of heavy cream. Use a whisk or a hand mixer to whip until soft peaks form. Gradually add in the cream and continue to whip until thickened.

Step 12: Store in the fridge for at least 30 minutes or until ready to use.

Step 13: Frost or pipe the cupcakes and sprinkle over the raw sugar followed by Nilla wafer crumbs.

Step 14: Sit in the fridge until ready to serve.

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