Banana Cream Pie Cupcakes

There’s something about peeling back a cupcake wrapper and finding a creamy, custard-filled surprise that stops conversation in its tracks.

These Banana Cream Pie Cupcakes are a cozy dessert in handheld form—golden vanilla cakes, flecked with soft banana, filled with silky pudding and crowned with a cloud of whipped cream.

They’re surprisingly quick, ready in about an hour, and perfect for sweet-tooth fans, families, and beginner bakers who want big bakery-style payoff without the stress.

I first whipped up a batch on a hectic Tuesday, when a forgotten school bake sale note surfaced at 8 p.m. These cupcakes saved the day—simple ingredients, no fussy techniques, and the next morning they vanished from the bake-sale table.

They shine at birthday parties, Sunday suppers, potlucks, or when a last-minute craving hits and you need something nostalgic and impressive.

Ready to bring this dessert-shop favorite to life in your own kitchen?

Why You’ll Love It

• Delivers nostalgic banana cream pie flavor in a fun handheld cupcake form
• Layers tender cake, silky pastry cream, bananas, and fluffy whipped topping
• Uses simple, familiar ingredients and standard baking equipment you already own
• Perfect for make-ahead entertaining; components prep well before assembly
• Offers impressive bakery-style results without advanced decorating skills needed

Ingredients

• 1 1/4 cups all-purpose flour — spoon and level for accuracy
• 1 1/4 teaspoons baking powder — make certain it’s fresh for best rise
• 1/4 teaspoon fine salt — balances sweetness in the batter
• 1/2 cup unsalted butter, softened — bring to room temp for easy creaming
• 3/4 cup granulated sugar — standard white sugar works best here
• 2 large eggs, room temperature — prevents batter from curdling
• 1 teaspoon vanilla extract — use pure vanilla for fuller flavor
• 1/2 cup whole milk, room temperature — helps batter mix smoothly
• 1 cup crushed graham crackers, fine — pulse to sandy crumbs for even texture
• 1 1/2 cups whole milk, for pastry cream — richness keeps the cream silky
• 3 large egg yolks, for pastry cream — save whites for another recipe
• 1/3 cup granulated sugar, for pastry cream — sweetens without overpowering
• 2 tablespoons cornstarch — thickens pastry cream without floury taste
• 1 tablespoon unsalted butter, for pastry cream — adds gloss and richness
• 1 teaspoon vanilla extract, for pastry cream — stirs in off-heat for best aroma
• 2 medium ripe bananas, sliced — choose ripe but still firm fruit
• 1 cup heavy whipping cream, cold — cold cream whips faster and higher
• 2 tablespoons powdered sugar — dissolves easily into whipped cream
• 1/2 teaspoon vanilla extract, for whipped cream — rounds out the topping
• 1/4 cup crushed graham crackers, for topping — sprinkle just before serving

Step-by-Step Method

Prep the Pan & Preheat

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners so the cupcakes release easily and bake evenly. Set out your butter, eggs, and milk to come to room temperature. Gather all equipment and ingredients so everything is within reach once you begin mixing the batter.

Mix the Dry Ingredients

Whisk together the flour, baking powder, salt, and finely crushed graham crackers in a medium bowl. Break up any lumps as you mix. This step guarantees the leavening and graham cracker crumbs are evenly dispersed. Set the bowl aside so it’s ready to combine smoothly with the wet ingredients later.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large bowl using a hand or stand mixer. Mix on medium speed for 2 to 3 minutes until the mixture looks pale and fluffy. Proper creaming incorporates air into the batter, helping the cupcakes rise light and tender in the oven.

Add Eggs & Vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in the vanilla extract until evenly distributed. Scrape down the sides of the bowl with a spatula to keep the batter uniform and smooth.

Combine Wet & Dry Mixtures

Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Begin and end with the dry mixture. Mix on low speed just until combined to avoid overworking the batter. Scrape the bowl gently. Stop as soon as no dry streaks remain so the cupcakes stay tender.

Fill Liners & Bake

Divide the batter evenly among the 12 liners, filling each about two-thirds full. Smooth the tops lightly if needed. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack immediately so the cupcakes stop baking.

Cool the Cupcakes

Let the cupcakes cool in the pan for 5 minutes to firm slightly. Carefully remove them from the pan and transfer to a cooling rack. Allow them to cool completely before filling and topping. Working with fully cooled cupcakes prevents the pastry cream and whipped cream from melting or soaking in.

Whisk the Pastry Cream Base

Prepare the pastry cream while the cupcakes bake. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and slightly thickened. Whisk vigorously to dissolve the sugar. This forms a stable base that will thicken properly when combined with the hot milk.

Heat & Temper the Milk

Heat the milk in a small saucepan over medium heat until it’s steaming but not boiling. Slowly pour about half the hot milk into the egg mixture while whisking constantly. This tempers the eggs so they warm gradually and don’t scramble. Return the tempered mixture to the saucepan with remaining milk.

Cook & Finish the Pastry Cream

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 3 to 5 minutes. Remove from heat immediately. Whisk in the butter and vanilla until smooth and glossy. For extra smoothness, strain through a fine-mesh strainer into a clean bowl if you like.

Chill the Pastry Cream

Press plastic wrap directly onto the surface of the warm pastry cream to prevent a skin from forming. Refrigerate until completely chilled, at least 30 minutes. Chilling allows the cream to firm up and set. Use it only when cold so it pipes neatly into the cupcakes and doesn’t soak into the crumb.

Core the Cupcakes

Once the cupcakes are fully cool, use a small knife or the wide end of a piping tip to cut a small cone-shaped piece from the center of each. Reserve the little tops for later if desired. Hollow spaces will hold the banana slices and pastry cream, creating a surprise filling in every bite.

Add Banana Slices

Slice the ripe but firm bananas just before assembling so they stay fresh. Place a slice or two into each hollowed cupcake center. Keep pieces thick enough to hold shape. If you worry about browning, lightly brush slices with a bit of lemon juice, using only enough to coat without adding strong flavor.

Pipe in the Pastry Cream

Transfer the chilled pastry cream to a piping bag or zip-top bag with a corner snipped off. Pipe the cream directly over the bananas, filling the center to the top. Gently press the reserved cupcake tops back on if you like. This helps contain the filling and gives a smooth base for the whipped cream.

Whip the Cream Topping

In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with a mixer on medium-high speed until medium-stiff peaks form. The cream should hold its shape but still look smooth. Avoid overbeating, which can make it grainy or start turning to butter.

Top the Cupcakes

Pipe or spoon generous swirls of whipped cream over each filled cupcake. Create tall, billowy peaks to mimic banana cream pie. Work quickly so the cream stays cold and stable. If piping, use a round or star tip. Ensure each cupcake is fully covered, hiding the filled centers beneath the topping.

Garnish & Chill Before Serving

Sprinkle the tops with crushed graham crackers for a pie-like crunch. Add extra banana slices if serving immediately. Refrigerate the cupcakes for 20 to 30 minutes to set the filling and firm the whipped cream slightly. Keep them chilled until serving and assemble close to serving time for freshest texture.

Ingredient Swaps

• Use plant-based butter, non-dairy milk, and coconut cream (whipped) to make the cupcakes dairy-free; replace pastry cream milk with coconut or oat milk and use vegan butter.
• For egg-free cupcakes and pastry cream, try a reliable egg replacer or 3 tablespoons aquafaba per egg in the batter and 1–2 tablespoons cornstarch extra in the pastry cream (no yolks).
• Swap graham crackers with digestive biscuits, vanilla wafers, or simple tea biscuits if grahams aren’t available.
• Whole milk can be replaced with 2% milk in both cupcakes and pastry cream; heavy cream can be swapped with whipping cream (30–35% fat) with slightly softer peaks.

You Must Know

– Flavor Boost • Banana + Graham Impact – To intensify “banana cream pie” flavor, fold 1–2 tablespoons extra fine graham crumbs into the batter (total 1 cup + up to 2 Tbsp) and use very speckled, fragrant bananas that are still firm to the touch.

The crumbs deepen the pie-crust note, while ripe-but-firm fruit gives bigger banana aroma without turning mushy.

Serving Tips

• Serve chilled on a white platter, topped with extra banana slices and graham crumbs.
• Pair with hot coffee, black tea, or vanilla rooibos to balance the sweetness.
• Add a drizzle of caramel or chocolate sauce around each cupcake for plating flair.
• Present in parchment wrappers on a cake stand for a rustic, bakery-style display.
• For parties, label them “Banana Cream Pie Cupcakes” with a small menu card or tag.

Storage & Make-Ahead

Store assembled cupcakes in the fridge up to 2 days; the bananas may soften slightly.

Bake cupcakes a day ahead and keep covered at room temperature.

Refrigerate pastry cream separately up to 2 days.

Whipped cream is best the same day.

This recipe doesn’t freeze well due to bananas and cream.

Reheating

Reheat gently to avoid drying.

Use microwave at 50% power in short bursts, or warm briefly in a low oven.

Stovetop’s unsuitable; keep fillings chilled and add whipped cream after reheating.

State-Fair Blue-Ribbon Bakes

Long before we fuss over how to warm leftovers, I picture these banana cream pie cupcakes lined up on a gingham-covered table at the state fair, sun glinting off their swirls of whipped cream.

I’m always chasing that blue‑ribbon feeling: a tender crumb, velvety pastry cream, and bananas that taste like summer on a Ferris wheel.

If you’re baking with judges in mind, think about texture and balance. The graham cracker crumbs should whisper “pie crust,” not weigh the cake down.

The pastry cream needs to slice cleanly, not ooze.

I’d pipe the whipped cream tall but tidy, then add just a few precise crumbs on top.

Blue‑ribbon bakes don’t shout; they quietly outshine everything around them.

Final Thoughts

Give these Banana Cream Pie Cupcakes a try and enjoy all the cozy flavors of a classic pie in fun, portable form.

Don’t hesitate to tweak the recipe with your favorite twists—like extra graham cracker crunch or a drizzle of caramel—to make them your own.

Frequently Asked Questions

Can I Make These Cupcakes Without Any Dairy Ingredients?

Yes, you can. I’d swap butter with vegan butter, milk with oat or almond milk, and cream with coconut cream. I’d also use an egg replacer, then bake them just like the originals.

How Can I Adapt This Recipe for a Gluten-Free Diet?

You can, and I’d do it by swapping the flour with a 1:1 gluten‑free blend and using certified gluten‑free graham crackers. I’d mix gently, let the batter rest briefly, then bake, savoring that familiar bakery smell.

What’s the Best Way to Transport Frosted, Filled Cupcakes Safely?

I’d nestle them in a deep cupcake carrier or snug box, chill them first, and keep everything level. I’d cushion gaps with parchment, avoid stacking, drive gently, and always carry them flat by hand.

Can I Turn This Cupcake Recipe Into a Full-Sized Layer Cake?

Yes, you can; I’d bake the batter in two 8‑inch rounds, then layer pastry cream and bananas between, frost with whipped cream. It’ll feel like a nostalgic bakery-style pie-cake from childhood birthdays.

How Do I Scale the Recipe for a Large Party or Event?

You’ll want to triple the recipe for about 36 servings; I’d bake in batches, chill pastry cream in big bowls, then set up a little filling-and-topping station—it feels like an old-fashioned bake-sale assembly line.