Banana Cream Pie Cupcakes

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.

Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 45 mins
24 cupcakes


Banana Filling:

  • 2 cups milk

  • 1 (3.5 ounce) package instant banana pudding mix

  • 1 teaspoon vanilla extract

Vanilla Frosting:

  • 1 cup milk

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 1 teaspoon vanilla extract

  • ¼ cup confectioners' sugar

  • 1 (8 ounce) container whipped topping


  • 2 ½ cups all-purpose flour

  • 1 tablespoon baking soda

  • 1 teaspoon ground cinnamon

  • teaspoon salt

  • 1 cup white sugar

  • ¾ cup light brown sugar

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup mashed ripe bananas

  • cup plain yogurt


  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.

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
7g Fat
38g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 228
% Daily Value *
Total Fat 7g 9%
Saturated Fat 5g 26%
Cholesterol 29mg 10%
Sodium 310mg 13%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 3g
Vitamin C 1mg 5%
Calcium 60mg 5%
Iron 1mg 4%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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