If you’ve ever wished you could take the flavors of a banana cream pie with you in a perfectly portioned treat, these cupcakes are your answer. A golden, buttery cookie base holds a moist banana-infused cake, hiding a creamy banana pudding surprise inside. Finished with light whipped cream frosting and a crisp cookie garnish, they’re an irresistible balance of creamy, fluffy, and crunchy textures. Perfect for parties, gatherings, or just to make an ordinary day feel special.
YIELD
24 servings
PREP TIME
30 Min
COOK TIME
15 Min
METHOD
Bake
Ingredients for Banana Cream Pie Cupcakes
Crust:
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4 cups (480 g) Nilla wafer crumbs
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1/2 cup (115 g) butter, melted
Filling:
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1 small box instant banana pudding or 1/2 large box, prepared
Cake:
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1 box white cake mix, plus oil & eggs as per package directions
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1/2 banana (about 60 g), mashed
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2 tsp banana extract
Frosting:
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2 cups (480 ml) heavy whipping cream
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1–2 tsp clear vanilla extract
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4 Tbsp (30 g) powdered sugar
Garnish:
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24 Nilla wafers
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2 Tbsp (25 g) raw sugar for sprinkling
How to Make Banana Cream Pie Cupcakes
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Crust: Line standard muffin tins with paper liners. Combine the Nilla wafer crumbs and melted butter in a bowl, mixing thoroughly. Use a food processor for a fine texture, or crush the cookies in a large resealable bag with a mallet. The mixture should hold together when pinched but still break apart easily. Add 1 tablespoon (about 8 g) of crumbs to each cupcake liner, pressing firmly to form a compact crust. Bake at 375°F (190°C) for 4–6 minutes, until lightly golden.
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Cake: Prepare the cake batter as directed on the box. Stir in the mashed banana and banana extract until well blended. Spoon the batter over the prepared crust in each liner, being careful not to overfill. Bake according to the package instructions.
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Filling: Prepare the banana pudding as directed on the package and refrigerate until needed. Once the cupcakes have cooled, use a paring knife to cut out a small circle in the center of each cupcake, removing a bit of the cake to create space for the filling. Spoon or pipe the pudding into the hole, then replace the removed cake piece. It’s fine if it rises above the surface slightly.
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Frosting: In a large mixing bowl, whip the heavy cream with a whisk or hand mixer until soft peaks form. Gradually add the vanilla extract and powdered sugar while continuing to whip until stiff peaks form. Chill for about 30 minutes before using.
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Frost the filled cupcakes with the whipped cream, either spreading or piping it on top. Sprinkle each with raw sugar and top with a Nilla wafer. Store in the refrigerator until ready to serve.
Conclusion:
These banana cream pie cupcakes are a fun twist on a classic dessert, packing all the creamy, fruity goodness of the pie into a handheld treat. The buttery cookie base gives just the right crunch, the banana pudding center adds a luscious surprise, and the whipped cream topping keeps them light and airy. Make a batch, and don’t be surprised if they disappear in record time.
