[ banana cream pie cupcakes ]

In my opinion, banana cream pie is one of the greatest pies to ever exist. Rich, creamy and oh-so decadent, this is something you save for your most indulgent of days. And what better way to make it even more gluttonous, than to stuff it into a cupcake! The recipe is three separate steps: making the cupcake, making the banana pastry cream, and finally the whipped cream frosting.

Vanilla Cupcakes:

Any vanilla cupcake recipe will do, but light fluffy cakes will likely fall apart when trying to stuff it. I like to use Amy Sedaris’s recipe because it produces a more dense cake which holds up better to fillings.

Ingredients: (makes 12)

  • 3/4 stick butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/4 cups flour
  • 1/2 cup + 2 tablespoons milk


Preheat oven to 375 degrees F. Beat the butter until it is somewhat smooth. Add sugar and beat until combined. Add egg and beat until you have a creamy mixture.

Add vanilla, flour, baking powder, salt and milk and beat until it forms a uniform batter.

Pour into baking cups, and bake for about 20 minutes, until they’re firm to touch and starting to brown.


Pastry Cream: (I used this recipe)

Note: This recipe made way more pastry cream than I needed for the 12 cupcakes, but hey you can never have too much pastry cream in your kitchen!


  • 1 1/2 cups heavy cream
  • 1/2 cup sugar
  • 2 eggs, plus 1 egg yolk
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • 2 bananas, mashed


In a bowl, whisk the eggs, sugar, flour and vanilla until frothy.

Pour the heavy cream into a saucepan, and allow it to cook over medium heat until it starts to simmer (not a full boil, just until you start seeing bubbles form around the edges). Add the cream mixture into the egg mixture a little at a time, whisking constantly. You don’t want to add it all in one go because this will make the eggs cook, so go really slowly here.


Once you’ve added about half the cream mixture, pour the rest in slowly, while continuing to whisk it. Return the cream into the saucepan over medium heat, and continue to whisk it for 5-10 minutes until it forms a thick cream.


Transfer it into a bowl, and cover with saran wrap, making sure the wrap is touching the surface of the cream. this will prevent a layer of skin forming on the top. Chill in the refrigerator for a few hours.

After the cream has chilled, fold in the mashed bananas.

To fill the cupcakes, cut a small circle out of the top, and scoop out some of the insides. Save the tops to cover the cupcakes back up after filling. Add a spoonful of custard into the center, and put the top back on.


Top with ready-made or home-made whipped cream. If your kitchen is on the warmer side, I would keep the cupcakes refrigerated until ready to eat.


Happy Eating!

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