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Banana Cream Pie Cupcakes

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"If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired."
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Ingredients

1 h 45 m servings 228 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
  2. Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
  5. Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
  6. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
  7. Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Footnotes

  • Cook's Note:
  • Feel free to use sour cream in place of the yogurt. You can substitute real whipped cream for the whipped topping, if you prefer.

Nutrition Facts


Per Serving: 228 calories; 7.4 g fat; 37.5 g carbohydrates; 3.4 g protein; 29 mg cholesterol; 310 mg sodium. Full nutrition

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