Delicious Banana Cream Pie Cupcakes That Will Make Your Mouth Water

Banana Cream Pie CupcakesYummy Banana Cream Pie Cupcakes To Please

Have you ever looked at something so delicious that your mouth just watered as you imagined what it would taste like? That’s exactly how i felt about these delicious cupcakes. When i saw them i literally couldn’t wait to get into them and i know you will feel exactly the same. These cupcakes not only look good they taste every bit as good as well. So without any further ado, here is the recipe instructions. the preparation time is 2 hours while the cooking time is 1 hour giving a total time of 3 hours. This recipe will serve 16-20.

A moist roasted banana cupcake with a Nilla wafer crust filled with a creamy vanilla bean banana custard. Topped with a chantilly cream and bruleed banana for garnish.

A succulent cooked banana cup-cake having a Nilla wafer crusting packed with a rich and creamy vanilla flavored bean banana custard. Smothered along with a chantilly butter cream and bruleed bananas for garnishing.

A succulent cooked banana cup-cake having a Nilla wafer crusting packed with a rich and creamy vanilla flavored bean banana custard. Smothered along with a chantilly butter cream and bruleed bananas for garnishing.

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Delicious Banana Cream Pie Cupcakes That Will Make Your Mouth Water

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 12 - 24

Delicious Banana Cream Pie Cupcakes That Will Make Your Mouth Water


  • Nilla Wafer Crusting
  • 4 cups of Nilla Wafers, ground very finely
  • 8 tablespoons mekted creamy butter
  • Cooked Banana Cake
  • 3 fresh bananas
  • 2 cups of sifted cake flour
  • 1/2 tsp baking soda (bicarbonate soda)
  • 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 cupful of room temperature saltless butter
  • 1/2 cupful of raw sugar
  • 3 separated eggs
  • 1/2 cupful of sour cream
  • Yummy Vanilla flavored Bean Banana Pastry Butter Cream
  • 2 cups of full cream milk
  • 6 egg yolks (remove and keep the whites)
  • 2/3 cups of raw sugar
  • 1 vanilla bean
  • 1/8 cupful of wholemeal flour
  • 2 tsp banana flavoured extract
  • Chantilly Cream
  • 2 cups of full (raw or pasturized) cream
  • 4 tbsps .raw sugar
  • 1 ripened banana
  • 1/2 cupful of raw sugar
  • 1/2 cupful of toasted coconut shavings


  1. Pre-heat stove to 400 F.
  2. Line your regular muffin tins using paper liners.
  3. Position Three peeled bananas on the baking sheet and then cook Fifteen minutes.
  4. Take out bananas from the stove and then allow to cool, decrease stove temp to 350F.
  5. Combine nilla flakes along with melted butter and then mix together completely, using either a blender or your own hands.
  6. The recipe mixture ought to adhere while you crunch the flakes yet still remain light and fluffy whenever broken a part. Put a single tbsp . of cookie flakes in each cupcake liner and then push down, building a compressed crust. Cook for 4-6 min's up until the crusting becomes a little golden light brown.
  7. In the mean time, sift collectively the flour, sodium bicarbonate, baking powder, as well as sea salt and place aside.
  8. Using an electric powered blender on medium to high speed, cream together the butter as well as raw sugar until finally light and fluffy.
  9. Next combine egg yolks, one-by-one, whipping till they are all included, scraping down the sides of the mixing dish as required.
  10. Combine cooked bananas and then mix to blend. Combine flour mix within three batches, rotating along with two additions of sour-cream, and then mixing thoroughly. Mix in vanilla.
  11. Within a different blending dish, using an electric blender at medium speed, briskly whisk egg-whites until very soft peaks;then fold one third egg whites directly into mixture to lighten. Carefully fold in leftover egg whites in 2 batches.
  12. Separate mixture equally amongst lined cups, stuffing each one three quarters full. Cook, turning tins midway through, till a clean knife or fork or cake tester placed in the centers slides out clean (I use a knife)_, around Seventeen min's. Move tins to wire racks to cool down fully.
  13. Cupcake may be kept around Three days within room temperature, or simply frozen nearly Two months, within air-tight containers.
  14. Next Bring the full cream milk to the boil. Put aside. Put the egg yolks, raw sugar as well as scrape seeds within the vanilla bean (keep the pod and place aside) into a dish and then utilize a wire whisk till it creates a "ribbon".
  15. This ought to take Three to four min's. Employing a sifter, add the wholemeal flour and blend well. Combine 1 / 2 of the warm whole milk to the egg yolk mix and blend well, toss the vanilla pod into the mixture.
  16. Add the egg yolk mix into the leftover whole milk, blending in the process. Bring to a boil using moderate temperature, mixing continuously using the whisk. The actual sauce should become thick the moment it gets to the boiling point. Decrease temperature and then cook for just two to three min's, mixing continuously to prevent scorching.
  17. Take away from heat and then strain by using a strainer right into a big dish. Combine banana extract and permit to cool down to room temperature.
  18. Within a sizable dish put Two cups of cream and making use of a whisk or hand mixer, mix till it forms smooth peaks. Combine the raw sugar slowly as the cream starts to stiffen. Chill for Half an hour or till set to use.
  19. To conclude, utilizing a small spoon, core out the centres of the cup cakes for your custard stuffing and place the tops aside. Pack every cup cake to the very top with custard and put the tops back on again. The actual top is going to be tiny bit raised above the remainder of the cup cake however that should help to support the height while you add some whipped cream.
  20. Put chantilly cream right into a pastry bag installed along with a medium French-star nozzle. Amply pipe whipped cream over cup cakes, ensuring you actually cover the tops totally.
  21. Peel the banana and then cut into 1 " rounds. Cover with raw sugar and ultizing a hand held torcher, gently melt off the sugar on all sides. Garnish along with bruleed bananas as well as roasted coconut shavings, concluding with a nilla wafer.





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I’m Julie. This is where my love of cupcakes, digital photography as well as writing comes to life! How did this recipe thing all begin? In November of 2012, I made the decision that I needed to keep a log of my recipes, so I started a simple recipe blog. This beautiful collection of cupcakes and cafe delights continues to grow every week and I can’t wait to see where it is 5 years down the road. My grandma encouraged all of my baking. At family gatherings with well over 250 individuals the midst of absolutely no where, she consistently was able to create perfect cherry cobblers along with other goodies for dessert over the campfire. It seemed to be like magic for me.

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