Description
These Banana Cream Pie Cupcakes are to die for! It’s a banana cupcake with a cream pie filling that’s topped with a delicious banana frosting.
Ingredients
Banana Cupcakes:
- 10 tbsp (140g) unsalted butter, room temperature
- 1 cup sugar (207g)
- 1 tsp vanilla extract
- 1 large egg white
- 1 large egg
- 1 2/3 cups (217g) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) mashed bananas
- 1/2 cup (120ml) milk
- 2 tbsp (30ml) water
Cream Filling
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 3/4 cup (180ml) whole milk
- 1 egg yolk, lightly beaten
- 1 tbsp (14g) unsalted butter
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) heavy whipping cream
- 2 tbsp (7g) powdered sugar
Banana Buttercream
- 1/2 cup (112g) salted butter
- 1/2 cup (95g) shortening
- 4 1/2 cups (518g) powdered sugar
- 1 tsp vanilla extract
- 3/4 cup banana chip crumbs
- 5–6 tbsp (75-90ml) heavy whipping cream or milk
Instructions
TO MAKE THE CUPCAKES:
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- Add vanilla extract and mix until combined.
- Add egg white and egg in two batches, mixing until combined after each.
- Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
- Add half of the dry ingredients to the batter and mix until well combined.
- Add the milk and banana mixture and mix until well combined.
- Add remaining dry ingredients and mix until well combined.
- Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
TO MAKE THE FILLING:
- Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
- Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
- Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
- Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form. 8. Gently fold the whipped cream into the cream filling.
TO MAKE THE FROSTING:
- Beat butter and shortening together until smooth.
- Add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining heavy cream, if needed and mix until smooth.
TO ASSEMBLE THE CUPCAKES:
- Cut the core out of the cupcakes. I like to use a cupcake corer.
- Fill the holes with about 1 tablespoon of cream filling.
- Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
- Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 506
- Sugar: 53.9 g
- Sodium: 91.9 mg
- Fat: 26.2 g
- Carbohydrates: 66.9 g
- Protein: 3.6 g
- Cholesterol: 92.6 mg
