Is That a Banana in Your Cupcake?
After all the chocolate and beer desserts of last few posts, I thought I would lighten it up some and make something non-chocolate. You know, get back to basics like pie or cupcakes — better yet let’s just fuse the two for some banana cream pie cupcakes.
Let me say, it’s like finding nirvana between the pleats! On your way, you’ll find a vanilla cupcake stuffed with some banana cream filing and topped with some good ol’ fashion whip cream. To round it all out I rimmed the whip cream with some crumbled coconut and pecan graham cracker crust and then drizzled it with some caramel sauce — and done! Enjoy.
Banana Cream Pie Cupcakes
Preparation: Line cupcake pan with liners. Heat oven to 350 degrees F.
- 2 cups of unbleached all-purpose flour
- 1 ½ cup granulated sugar
- 1/2 t baking powder
- ¼ t baking soda
- ¼ teaspoon salt
- 1 ½ sticks unsalted butter, softened
- 3 large eggs
- 1 ½ tablespoons vanilla extract
- ¾ cup sour cream
- ½ cup milk
1. Sift flour, baking powder and baking soda; set aside. Place butter and sugar in a bowl and beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined. Add in vanilla and beat until combined.
2. Turn off mixer. Combine sour cream and milk until smooth. Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.
3. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.
Banana Cream Pie Filling
- 1 ½ bananas, plus 1/2 banana for divided use
- 1 cup milk
- 1 cup heavy cream
- ¼ cup corn starch
- ½ cup sugar, plus 2 tablespoon sugar
- 1 tablespoon vanilla
- ¼ kosher salt
1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 – 7 minutes. Remove from heat and let cool slightly.
Whip Cream Frosting
Place whip cream, sugar and vanilla in a chilled bowl. Using a whisk or a hand mixer beat whip cream on low until it starts to bubble. Increase speed to medium high and continue to beat until cream almost doubles in size and is smooth and creamy.
1. Using a serrated melon baller or knife, dig out a well in the middle of each cupcake and fill with banana cream filling. Frost with whip cream to preference. Rim frosting with coconut and pecan graham cracker mixture by placing crumbs in your hand and pressing it into the sides. Finish by drizzling caramel sauce on top.
And, a…hem, please get your chompers and biceps ready for next week’s post as it’s going to be a hand to mouth addiction you won’t be able to stop — just say’n!
Find more cupcake recipes in Endless Cupcakes
These cupcakes look lovely! I just love the way you rimmed the cupcakes. They are absolutely adorable, and I’m sure they taste even better than they look.
I love the idea of a pie and cupcake combo! Especially banana cream.
These look so delectable! I especially love the little tufts of whip cream frosting adorned with a drizzle of Carmel sauce & a sprinkling of coconut & pecan graham cracker mixture!
These look absolutely lovely, like little bites of heaven!!
Can I LICK the screen?! OH MY do these sound AMAZING!
Beautifully decorated! I like the graham cracker rim and the drizzle of caramel.
Those cupcakes look like little works of art. Beautifully decorated and such a wonderful flavor combination.
Rimmed cupcakes? You’re SO smart.
I love the pretty rimming of the whipped cream – beautiful! These sound delicious!
First off, the presentation of your cupcakes is beautiful. Moving on…
I hate to say it, but these turned out absolutely horribly for me, and I’m no idiot when it comes to baking. I thought it sounded like an awful lot when I read 1 1/2 cups, and my first instinct was right; this batter is WAAAAAAY too buttery. I literally had melted butter standing in my muffin tins when I took the cupcakes out, and the bottoms of the cupcakes were completely soggy with butter. Not appetizing, not even to my two year old who deemed the cake, “yucky!” Maybe this is meant to say 1 1/2 sticks? My cupcakes also completely collapsed in on themselves upon being out of the oven for about 5 minutes. Like I said, I consider myself to be pretty well versed in the baking department, and these just did not work at all.
those look really good! i really want to try making these. did you use 1/4 tbsp or tsp kosher salt for the filling? and what is the 1/2 banana for divided use for?
Erin-The recipe has been corrected. My apologies. You are correct it is 1 1/2 sticks not cups! Thanks you for letting me know.
Wins-That’s teaspoon on the kosher salt. As for the divided use, that’s if you would like to add one slice of banana on top of the banana cream filling as is traditional with banana cream pie.
This look fantastic and the icing are so smooth. I love to try this one. The flavor is unique too. Banana seems to be new to my cupcakes.
Gorgeous! This really indulging. It will be my first time to try banana for cupcakes. Thanks for sharing.
is the baking powder and baking soda tablespoons or teaspoons?
Does anyone know how many this makes? 🙂
These cupcakes were gorgeous ! made with the help of my 12 year old daughter who is cupcake mad !! and loved by the whole family. Thanks for sharing.