BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
These Banana Cream Pie Cupcakes transform the familiar comfort of banana cream pie into an easy-to-share handheld dessert.
Each cupcake starts with a tender banana cake made from mashed overripe bananas, light brown sugar, butter, vegetable oil, eggs, and milk.
The result is soft, moist, and richly flavored, giving every bite a distinct banana character without becoming heavy.
At the center is a silky vanilla cream filling prepared from whole milk, egg yolk, cornstarch, butter, and vanilla.
Once chilled, the custard is lightened with freshly whipped heavy cream and powdered sugar, creating a smooth, airy filling that contrasts beautifully against the soft cupcake.
A generous swirl of banana buttercream finishes each one, made especially flavorful by finely ground banana chips or freeze-dried bananas.
The combination of textures is what makes these cupcakes particularly appealing.
The fluffy banana cake gives way to cool, creamy custard before meeting the rich, smooth buttercream on top.
A banana chip garnish adds a simple finishing touch and reinforces the dessert’s signature flavor.
With a classic banana cream pie flavor profile presented in cupcake form, these treats are well suited for celebrations, dessert tables, afternoon gatherings, or whenever you want a more playful take on a traditional cream pie.
They also make portioning and serving especially convenient, since every cupcake contains its own filling and frosting.
Homestyle Banana Pie Cupcakes
Ingredients
Equipment
Method
- Prepare the Cupcake Pan: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- Combine the Dry Ingredients: Add the flour, baking powder, baking soda, and salt to a medium bowl and whisk together; set aside. The source instructions also mention cinnamon at this stage, but no quantity is specified in the ingredient list.
- Cream the Butter, Oil, and Sugars: Place the room-temperature butter, vegetable oil, light brown sugar, and sugar in a large mixer bowl and beat for about 2–3 minutes, until the mixture becomes noticeably lighter in color and fluffy. Do not shorten this creaming step.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract with the second egg, scraping down the sides of the bowl as needed so everything blends evenly.
- Add the First Portion of Dry Ingredients: Mix half of the dry ingredient mixture into the batter until it is mostly incorporated.
- Add the Milk and Banana: Slowly mix in the milk and mashed bananas until combined. The batter may look slightly curdled at this stage; this is expected.
- Finish the Batter: Add the remaining dry ingredients and mix until the batter is smooth and evenly combined. Scrape the sides of the bowl as needed, but avoid over-mixing.
- Fill the Cupcake Liners: Divide the batter among the prepared liners, filling each about three-quarters full.
- Bake the Cupcakes: Bake at 350°F (176°C) for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely before filling and decorating.
- Combine the Custard Base: Add the sugar and cornstarch to a medium saucepan and whisk until the cornstarch is fully dispersed and no lumps remain. Whisk in the whole milk.
- Gently Thicken the Milk Mixture: Cook over medium heat, stirring continuously, until the mixture begins to thicken and just starts to simmer. Do not allow it to boil at this stage.
- Temper the Egg Yolk: Add a small amount of the hot milk mixture to the lightly beaten egg yolk while whisking quickly. Then pour the tempered egg mixture back into the saucepan, whisking it into the remaining milk mixture.
- Boil the Custard: Return the saucepan to the heat and bring the mixture to a light boil. When large bubbles begin popping across the surface, continue boiling for 1 minute while stirring continuously. Do not boil longer than necessary, as overcooking can cause the custard to break down instead of becoming thicker.
- Finish the Custard: Remove the saucepan from the heat and stir in the butter and vanilla until the mixture is smooth. Transfer the custard to a bowl. If it appears lumpy, strain it before chilling.
- Cover and Chill the Custard: Press clear plastic wrap directly against the surface of the custard to prevent a film from forming. Refrigerate for 1–2 hours, or until completely cooled.
- Whip the Cream: Once the custard has cooled, beat the cold heavy whipping cream with the powdered sugar until stiff peaks form.
- Fold the Cream Into the Custard: Gently fold the whipped cream into the chilled custard, taking care not to deflate the whipped cream. Refrigerate the finished filling while preparing the buttercream.
- Beat the Buttercream Base: Place the room-temperature butter in a large mixer bowl and beat until smooth. Add about half of the powdered sugar and mix until well combined and smooth.
- Add Vanilla and Cream: Add the vanilla extract and 2 tablespoons of heavy whipping cream. Beat until smooth and fully incorporated.
- Finish the Buttercream: Add the remaining powdered sugar and beat until the mixture is smooth and well combined.
- Grind the Banana: Place the banana chips or freeze-dried bananas in a food processor and process until reduced to a fine powder or fine crumbs. Banana chips are firm, so they may require a little time to grind finely.
- Add the Banana to the Buttercream: Add the ground banana to the buttercream and beat until evenly distributed.
- Adjust the Consistency: Add additional heavy whipping cream as needed, using the remaining amount from the specified 3–4 tablespoons total, until the buttercream reaches the desired piping consistency.
- Core the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or small paring knife to remove the center of each cupcake.
- Fill the Cupcakes: Spoon 1 tablespoon of the chilled cream filling into the center of each cupcake.
- Pipe the Buttercream: Pipe the banana buttercream over the filled cupcakes. The original recipe uses an Ateco tip 847.
- Garnish and Store: Finish each cupcake with a banana chip. Place the cupcakes in an airtight container and refrigerate. The cupcakes are best eaten within 3–4 days.
Notes
- Use heavily speckled overripe bananas that are still fairly solid rather than bananas that have turned completely brown and watery.
- Whole milk is strongly recommended, particularly for the cream filling. Using 2% milk may result in a thinner filling.
- Make sure the butter for both the cupcakes and buttercream is at room temperature so it incorporates smoothly.
- Do not rush the 2–3 minute creaming stage; properly creamed butter, oil, and sugars help create the intended cupcake texture.
- A slightly curdled appearance after adding the milk and mashed bananas is normal. The batter should become smooth again after the remaining dry ingredients are incorporated.
- Avoid over-mixing once the flour has been added, as this can affect the tenderness of the cupcakes.
- Temper the egg yolk carefully by gradually whisking in some of the hot milk mixture before returning it to the saucepan.
- Do not overcook the custard. Once large bubbles appear, the specified 1-minute boil is sufficient.
- Banana chips are firm and may take some time to process into fine crumbs. Freeze-dried bananas can also be used.
- Keep the completed cupcakes refrigerated in an airtight container and enjoy them within 3–4 days.
Chef’s Secret
The key to a smooth, spoonable cream center is controlling the custard while it cooks.
When you first add the hot milk mixture to the beaten egg yolk, whisk constantly and add the liquid gradually rather than pouring it in all at once.
This tempers the yolk gently and helps prevent it from cooking into pieces. Once the tempered mixture returns to the saucepan, keep stirring continuously as it heats.
Watch for the moment when large bubbles begin popping across the surface, then maintain the boil for exactly 1 minute as directed.
Removing it promptly after that minute is important because prolonged boiling can cause the custard to break down instead of thickening properly.
For an especially neat filling, strain the finished custard if you notice any small lumps before covering and chilling it.
Serving Suggestions
Serve these cupcakes chilled for the best contrast between the tender banana cake, cool cream filling, and rich banana buttercream.
A banana chip on top provides a simple decorative finish and reinforces the flavor.
They make an attractive addition to dessert tables, afternoon gatherings, birthdays, or casual celebrations.
Arrange them on a serving platter just before presenting, keeping the cupcakes refrigerated until ready to serve.
Because each cupcake already contains its own creamy center and frosting, they can be served as a complete individual dessert without additional toppings.
Conclusion
Banana Cream Pie Cupcakes bring the comforting flavors of a classic banana cream pie into a soft, individual dessert.
Tender banana cupcakes, silky vanilla custard, airy whipped cream, and banana buttercream create layers of flavor and texture in every bite.
With a simple banana chip garnish and convenient cupcake-sized portions, they offer a polished yet approachable dessert for sharing.
Keep them chilled, serve them fresh, and enjoy a delightful combination of fruity, creamy, and buttery flavors in one irresistible treat.
