Banana Cream Pie Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- One box yellow cake mix plus ingredients to make the cake batter
- Two 3.4 ounce boxes instant banana pudding plus ingredients to make the pudding (see note)
- 2–3 bananas
- 2 cups heavy cream
- ½ cup confectioner’s sugar
- 1 teaspoon vanilla
- Four graham cracker squares, crushed into crumbs
Instructions
- Bake cupcakes according to package directions, cool completely
- Make pudding according to package directions, set aside in fridge while cupcakes are cooling
- Make whipped cream by whipping cream, sugar and vanilla in mixer at high speed until stiff peaks form. Keep in fridge while assembling cupcakes
- Using a paring knife, cut a deep cone out of each cupcake.
- Stir chopped banana into pudding. Spoon a generous amount of pudding into the center of each cupcake, allowing some to come out over the top.
- Using either a spoon or a pastry bag, top the cupcake with a generous spoonful of whipped cream. Garnish with graham cracker crumbs and serve. These cupcakes are best eaten the same day they are made.
Notes
If you can’t find banana pudding, you can use vanilla. The cupcakes will be a little less “banana-tasting” but they will still be scrumptious!
Find it online: https://www.framedcooks.com/banana-cream-pie-cupcakes/