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banana cream pie cupcakes

Banana Cream Pie Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 1 hour
Total Time 1 hour 43 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin pan
  • 12 paper cupcake liners
  • 3 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 2 rubber spatulas
  • 1 Wooden spoon
  • 1 piping bag with round tip (or 1 zip-top bag)
  • 1 Small saucepan
  • 1 fine-mesh strainer (optional, for pastry cream)
  • 1 Cooling rack

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 cup crushed graham crackers fine
  • 1 1/2 cup whole milk for pastry cream
  • 3 large egg yolks for pastry cream
  • 1/3 cup granulated sugar for pastry cream
  • 2 tablespoon cornstarch
  • 1 tablespoon unsalted butter for pastry cream
  • 1 teaspoon vanilla extract for pastry cream
  • 2 medium ripe bananas sliced
  • 1 cup heavy whipping cream cold
  • 2 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract for whipped cream
  • 1/4 cup crushed graham crackers for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a medium bowl whisk together the flour, baking powder, salt, and crushed graham crackers for the cupcake base.
  • In a large bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add the dry ingredients to the wet mixture in two additions alternating with the milk, beginning and ending with the dry ingredients, mixing just until combined.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean, then transfer the pan to a cooling rack.
  • Let the cupcakes cool in the pan for 5 minutes, then remove them from the pan and cool completely on the rack.
  • While the cupcakes bake, prepare the pastry cream by whisking together the egg yolks, sugar, and cornstarch in a medium bowl until smooth.
  • Heat the milk in a small saucepan over medium heat until steaming but not boiling.
  • Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
  • Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thick and bubbling, about 3 to 5 minutes.
  • Remove the saucepan from the heat and whisk in the butter and vanilla extract until smooth.
  • If desired, strain the pastry cream through a fine-mesh strainer into a clean bowl to remove any lumps.
  • Press plastic wrap directly onto the surface of the pastry cream and refrigerate until completely chilled, at least 30 minutes.
  • Once the cupcakes are cool, use a small knife or the end of a piping tip to cut a small cone out of the center of each cupcake, reserving the tops.
  • Place a slice or two of banana into each hollowed cupcake center.
  • Transfer the chilled pastry cream to a piping bag or zip-top bag and pipe it into the banana-filled centers of each cupcake, then replace the small cake tops if desired.
  • In a large mixing bowl whip the cold heavy cream, powdered sugar, and vanilla extract with a mixer until medium-stiff peaks form.
  • Pipe or spoon the whipped cream generously on top of each filled cupcake.
  • Sprinkle the tops with crushed graham crackers and garnish with additional banana slices if serving immediately.
  • Refrigerate the cupcakes for at least 20 to 30 minutes to set the filling before serving.

Notes

For best results, use ripe but firm bananas so they hold their shape and do not turn mushy, and assemble the cupcakes close to serving time to minimize browning; you can lightly brush banana slices with a bit of lemon juice to slow discoloration, and be sure the pastry cream is fully chilled before filling so it stays thick and doesn’t soak into the cake. Cupcakes can be baked a day ahead and stored covered at room temperature, while pastry cream and whipped cream should be kept chilled; if you need to make them further in advance, hold off on adding fresh banana and topping with whipped cream until the day you plan to serve.
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