Easy Banana Cream Pie Cupcakes

These banana cream pie cupcakes are so rich, creamy and delicious! They are ideal for a cup of coffee or ice tea on a nice, spring day in the garden. So easy to prepare and yummy! Here is the recipe:

Servings 12 to 14


For the banana cupcakes:

  • 10 tablespoons (140 grams) butter, softened
  • 1 cup (207 grams) sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • 1 2/3 cups (217 grams) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) mashed ripe bananas
  • 1/2 cup (120 ml) milk
  • 2 tablespoons (30 ml) water

For the cream filling:

  • 1/4 cup (52 grams) sugar
  • 1 tablespoon cornstarch
  • 3/4 cup (180 ml) milk
  • 1 egg yolk, lightly beaten
  • 1 tablespoon (14 grams) butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons confectioners’ sugar

For the banana frosting:

  • 1/2 cup (112 grams) butter
  • 1/2 cup (95 grams) shortening
  • 4 ½ cups (518 grams) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup banana chip crumbs
  • 5-6 tablespoons (75 to 90 ml) heavy cream or milk



To make the cupcakes:

  • Preheat oven to 350F/180C/Gas Mark 4, and make a cupcake pan with cupcake liners.
  • Whisk sugar and butter until light and fluffy (around 2-3 minutes).
  • Add vanilla and mix until incorporated.
  • Put egg and egg white in two batches, whipping until combined after each.
  • In another bowl, mix dry ingredients then combine mashed bananas, water, and milk.
  • Add ½ of the dry ingredients to the mixture and combine.
  • Put the milk and banana mix and combine until well incorporated.
  • Place the remaining dry ingredients and combine until well incorporated.
  • Fill cupcake liners around ¾. Bake for 20 minutes (or until a tester inserted comes out with some crumbs).
  • Remove and let cool.

To make the filling:

  • In a large saucepan, add milk, cornstarch, and sugar and mix until smooth.
  • Cook over medium-high heat, stirring continuously until the mix starts to thicken and bubble.
  • Decrease heat to medium-low and simmer for around 2 minutes then remove. Apply a little bit of milk mix to the egg yolk and beat together, then put egg mix to milk mix.
  • Apply pan back on the heat and bring to a boil; stirring continuously – let boil for around 2 minutes.
  • Remove and add vanilla and butter. Stir until smooth; set aside to cool at room temperature.
  • When cooled, whisk the heavy cream and sugar until stiff peaks form. Gradually add the whipped cream inside the cream filling.

To make the frosting:

  • Whisk shortening and butter together until smooth. Apply ½ of the powdered sugar and combine until smooth.
  • Apply the vanilla extract, 5 tablespoons heavy cream, and banana chip crumbs and mix until smooth.
  • Place the remaining sugar and combine until smooth.
  • Apply the remaining heavy cream, if necessary and combine until smooth.

To assemble the cupcakes:

  • Using a knife or a cupcake corer, cut the core out of the cupcakes. Spoon off the cream filling and fill the holes with it.
  • Pipe frosting onto the cupcakes. To decorate, top with a banana chip and refrigerate.
  • Cupcakes are best for 2 to 3 days.