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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