I packed everything irresistible about banana cream pie into a soft cupcake with a creamy center and banana frosting. One bite and I knew this batch was not going to last.

Jump to Recipe

I’m completely obsessed with these Banana Cream Pie Cupcakes because they hit every single craving I have at once. Soft banana cupcake, silky cream pie filling, and that sweet banana frosting piled on top.

Ridiculous in the best way. I love how mashed ripe bananas make the cake taste bold and real, not fake or candy-like, while graham cracker crumbs bring that pie vibe I can’t resist.

And honestly, I never stop at one. But that’s the whole point.

These are messy, creamy, fluffy little dessert bombs, and I’m not even pretending to have self-control around them at all anymore.

Ingredients

Print Recipe (No Advertisments)

Flour gives the cupcakes their soft, cakey backbone.
Baking powder and soda help them puff up nicely.
Salt keeps all that sweetness from feeling flat.
Butter brings the rich, bakery-style flavor you’ll notice fast.
Granulated and brown sugar make them sweet, tender, and a little cozy.
Eggs hold everything together and add a bit of richness.
Mashed bananas bring natural sweetness and that real banana cream pie vibe.
Sour cream or yogurt keeps the crumb moist, not dry.
Vanilla makes the banana and cream flavors feel warmer.
Graham cracker crumbs add that pie-crust crunch everyone wants.
Whole milk, yolks, and cornstarch make the filling thick and creamy.
Plus, butter in the filling makes it taste extra silky.
Powdered sugar turns the frosting fluffy, sweet, and pipeable.
Basically, banana frosting doubles down on the fruity flavor.
Pecans or banana slices add crunch, color, and a cute finish.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 cup mashed ripe bananas (about 2 medium)

1/3 cup sour cream or plain yogurt

1 teaspoon vanilla extract

1/2 cup graham cracker crumbs for filling or topping

For the cream pie filling: 1 1/2 cups whole milk

For the cream pie filling: 1/2 cup granulated sugar

For the cream pie filling: 1/4 cup cornstarch

For the cream pie filling: 3 large egg yolks

For the cream pie filling: 2 tablespoons unsalted butter

For the cream pie filling: 1 teaspoon vanilla extract

For the banana frosting: 1 cup unsalted butter, softened

For the banana frosting: 3 to 4 cups powdered sugar, sifted

For the banana frosting: 1/2 cup mashed ripe banana, strained if desired

For the banana frosting: 1 to 2 tablespoons heavy cream or milk as needed

For the banana frosting: 1 teaspoon vanilla extract

Pinch of salt

Optional garnish: 1/2 cup chopped toasted pecans or additional banana slices

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line a 12-cup muffin tin with paper liners.

2. Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.

3. In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy; beat in 2 large eggs one at a time, then stir in 1 cup mashed ripe bananas, 1/3 cup sour cream or plain yogurt, and 1 teaspoon vanilla extract until combined.

4. Fold the dry ingredients into the wet ingredients just until combined; divide the batter among the liners, filling each about two thirds full.

5. Bake 18 to 22 minutes or until a toothpick inserted near the center comes out clean; cool in the pan 5 minutes then transfer to a wire rack to cool completely.

6. While cupcakes bake, make the cream pie filling: whisk 3 large egg yolks with 1/2 cup granulated sugar and 1/4 cup cornstarch until smooth; heat 1 1/2 cups whole milk in a saucepan until just simmering, then slowly temper the hot milk into the yolk mixture while whisking.

7. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling; cook 1 minute more, remove from heat, stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, then transfer to a bowl, cover surface directly with plastic wrap to prevent a skin, and chill until set.

8. Make the banana frosting by beating 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar until desired sweetness and stiffness; beat in 1/2 cup mashed ripe banana (strained if desired), 1 teaspoon vanilla extract, a pinch of salt, and 1 to 2 tablespoons heavy cream or milk as needed for piping consistency.

9. Core each cooled cupcake with a small knife or apple corer and spoon or pipe about 1 to 2 tablespoons of the chilled cream pie filling into the cavity; sprinkle about 1/2 cup graham cracker crumbs into the filling or over the top as desired.

10. Pipe or spread the banana frosting over each filled cupcake, garnish with optional chopped toasted pecans or additional banana slices, and refrigerate briefly to set before serving.

Equipment Needed

1. Oven (set to 350 F)
2. 12 cup muffin tin and paper liners
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer and whisk
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Saucepan for the cream filling
8. Wire cooling rack
9. Small knife or apple corer and a spoon for coring/filling
10. Piping bag with tip or offset spatula for frosting

FAQ

Q: Can I make the cupcakes gluten free? A: Yes. Substitute a 1-to-1 gluten free flour blend designed for baking, and add 1/4 teaspoon xanthan gum if your blend does not contain it. Bake as directed and check doneness with a toothpick.

Q: How do I prevent the banana cream filling from becoming lumpy? A: Whisk the cornstarch with a little cold milk to make a slurry before adding to the hot milk. Temper the egg yolks by slowly whisking a small amount of the hot milk mixture into them, then return to the pan and cook until thick while stirring constantly.

Q: How should I store assembled cupcakes and how long do they keep? A: Store in an airtight container in the refrigerator for up to 3 days. For longer storage, keep cupcakes and filling/frosting separate in the fridge for up to 4 days and assemble before serving.

Q: Can I make components ahead of time? A: Yes. Cupcakes can be baked and frozen for up to 1 month. The cream filling can be made 1 to 2 days ahead and chilled. Frosting can be prepared 2 days ahead. Bring components to cool room temperature before assembling.

Q: How do I get the frosting to taste strongly of banana without becoming too soft? A: Use concentrated banana flavor by reducing moisture: strain excess liquid from mashed banana and use 1/2 cup as listed. If frosting is too soft, add more sifted powdered sugar a little at a time and chill briefly to firm up.

Q: Can I replace sour cream in the batter? A: Yes. Use plain yogurt in equal measure as a direct substitute. It will maintain the same tenderness and slight tang in the cupcakes.

Banana Cream Pie Cupcakes Recipe Substitutions and Variations

All purpose flour: Use pastry flour 1:1 for a more tender crumb, or substitute whole wheat pastry flour 1:1 for a nuttier flavor while keeping texture similar.
Unsalted butter: Swap with equal salted butter and omit any added salt, or use 7/8 cup neutral oil (canola or vegetable) for a moister cupcake though texture will be slightly different.
Sour cream or plain yogurt: Replace with equal Greek yogurt for similar tang and thickness, or use buttermilk (about 1/3 cup) thinned with a tablespoon of yogurt if needed to match consistency.
Whole milk (for filling): Use half and half for a richer, silkier custard, or 2% milk for a lighter filling; for a non dairy option, unsweetened oat milk gives the creamiest result.

Pro Tips

1) Use very ripe bananas for the most flavor, but measure by weight or mash to the called for volume. If your bananas are extremely watery, drain the mash a bit on a paper towel so the batter does not become too loose.

2) Watch batter consistency when folding the dry ingredients. If it looks wetter than a typical cupcake batter, add flour one tablespoon at a time until it holds shape. Overmixing will make them tough, so stop as soon as the streaks are gone.

3) For an ultra smooth, stable cream pie filling, temper the yolks slowly and whisk constantly while cooking. Strain the finished custard through a fine mesh before chilling to remove any bits. Chill completely so it sets well when spooned into the cupcakes.

4) Keep the frosting pipeable but firm. Use strained banana or reduce the banana in the frosting if it makes the buttercream too soft. Chill the filled cupcakes briefly before piping, and brush fresh banana slices with a little lemon juice to prevent browning; toast the pecans for better crunch and deeper flavor.

Banana Cream Pie Cupcakes Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I packed everything irresistible about banana cream pie into a soft cupcake with a creamy center and banana frosting. One bite and I knew this batch was not going to last.

Servings

servings

Calories

644

kcal

Equipment: 1. Oven (set to 350 F)
2. 12 cup muffin tin and paper liners
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer and whisk
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Saucepan for the cream filling
8. Wire cooling rack
9. Small knife or apple corer and a spoon for coring/filling
10. Piping bag with tip or offset spatula for frosting

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium)
1/3 cup sour cream or plain yogurt
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs for filling or topping
For the cream pie filling: 1 1/2 cups whole milk
For the cream pie filling: 1/2 cup granulated sugar
For the cream pie filling: 1/4 cup cornstarch
For the cream pie filling: 3 large egg yolks
For the cream pie filling: 2 tablespoons unsalted butter
For the cream pie filling: 1 teaspoon vanilla extract
For the banana frosting: 1 cup unsalted butter, softened
For the banana frosting: 3 to 4 cups powdered sugar, sifted
For the banana frosting: 1/2 cup mashed ripe banana, strained if desired
For the banana frosting: 1 to 2 tablespoons heavy cream or milk as needed
For the banana frosting: 1 teaspoon vanilla extract
Pinch of salt
Optional garnish: 1/2 cup chopped toasted pecans or additional banana slices

Directions

Preheat oven to 350 F and line a 12-cup muffin tin with paper liners.
Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.
In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy; beat in 2 large eggs one at a time, then stir in 1 cup mashed ripe bananas, 1/3 cup sour cream or plain yogurt, and 1 teaspoon vanilla extract until combined.
Fold the dry ingredients into the wet ingredients just until combined; divide the batter among the liners, filling each about two thirds full.
Bake 18 to 22 minutes or until a toothpick inserted near the center comes out clean; cool in the pan 5 minutes then transfer to a wire rack to cool completely.
While cupcakes bake, make the cream pie filling: whisk 3 large egg yolks with 1/2 cup granulated sugar and 1/4 cup cornstarch until smooth; heat 1 1/2 cups whole milk in a saucepan until just simmering, then slowly temper the hot milk into the yolk mixture while whisking.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling; cook 1 minute more, remove from heat, stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, then transfer to a bowl, cover surface directly with plastic wrap to prevent a skin, and chill until set.
Make the banana frosting by beating 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar until desired sweetness and stiffness; beat in 1/2 cup mashed ripe banana (strained if desired), 1 teaspoon vanilla extract, a pinch of salt, and 1 to 2 tablespoons heavy cream or milk as needed for piping consistency.
Core each cooled cupcake with a small knife or apple corer and spoon or pipe about 1 to 2 tablespoons of the chilled cream pie filling into the cavity; sprinkle about 1/2 cup graham cracker crumbs into the filling or over the top as desired.
Pipe or spread the banana frosting over each filled cupcake, garnish with optional chopped toasted pecans or additional banana slices, and refrigerate briefly to set before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.