Prep: 30 mins | Cook: 15 mins | Serves: 24
With light and fluffy frosting and cake that’s bursting with banana flavour, these lovely cupcakes rule the dessert table!
Ingredients
CRUST:
4 cups Nilla wafer crumbs
1/2 cups butter, melted
FILLING:
1 small box, instant banana pudding, or 1/2 kg. box; prepared
CAKE:
1 box white cake mix, plus oil & eggs per package directions
1/2 banana, mashed
2 teaspoons banana extract
FROSTING:
2 cups heavy whipping cream
1-2 teaspoons clear vanilla extract
4 tablespoons powdered sugar
GARNISH:
24 Nilla wafers
2 tablespoons raw sugar to sprinkle on top
How to make Banana Cream Pie Cupcakes
TO PREPARE THE CRUST:
Step 1: Use paper liners to line standard muffin tins.
Step 2: Place the Nilla wafer crumbs and melted butter in a food processor or large Ziploc bag and crush with a mallet until light and fluffy.
Step 3: In each cupcake liner, add a tbsp of cookie crumbs, pressing down to make a compact crust.
Step 4: Place inside the oven and bake for about 4 to 6 minutes at 375 degrees until light golden brown.
TO MAKE THE CAKE:
Step 1: Prepare the cake as instructed on the packaging.
Step 2: Add the banana extract and banana to the batter and whisk until incorporated.
Step 3: Fill to the top the prepared crust with the cake batter. Note not to overfill the crust.
Step 4: Place in the oven and bake as directed on the box.
TO PREPARE THE FILLING:
Step 1: Prepare the filling as instructed. Store in the fridge until ready use.
Step 2: Form a circle in the centre of the cooled cupcakes with a paring knife. Carefully lift the circle to make a hole.
Step 3: Pipe or spoon the filling into the hole.
TO MAKE THE FROSTING:
Step 1: Add 2 cups of heavy cream in a large bowl. Whip with a whisk or hand mixer until soft peaks form.
Step 2: Slowly add in the vanilla and sugar as the cream starts to stiffen.
Step 3: Place in the fridge for at least 30 minutes or until ready to use.
Step 4: As desired, pipe or frost the filled cupcakes, sprinkle with raw sugar, then top with Nilla wafer. Refrigerate until ready to serve.
Ingredients
- CRUST:
- 4 cups Nilla wafer crumbs
- 1/2 cups butter, melted
- FILLING:
- 1 small box, instant banana pudding, or 1/2 kg. box; prepared
- CAKE:
- 1 box white cake mix, plus oil & eggs per package directions
- 1/2 banana, mashed
- 2 teaspoons banana extract
- FROSTING:
- 2 cups heavy whipping cream
- 1-2 teaspoons clear vanilla extract
- 4 tablespoons powdered sugar
- GARNISH:
- 24 Nilla wafers
- 2 tablespoons raw sugar to sprinkle on top
Instructions
TO PREPARE THE CRUST:
Step 1: Use paper liners to line standard muffin tins.
Step 2: Place the Nilla wafer crumbs and melted butter in a food processor or large Ziploc bag and crush with a mallet until light and fluffy.
Step 3: In each cupcake liner, add a tbsp of cookie crumbs, pressing down to make a compact crust.
Step 4: Place inside the oven and bake for about 4 to 6 minutes at 375 degrees until light golden brown.
TO MAKE THE CAKE:
Step 1: Prepare the cake as instructed on the packaging.
Step 2: Add the banana extract and banana to the batter and whisk until incorporated.
Step 3: Fill to the top the prepared crust with the cake batter. Note not to overfill the crust.
Step 4: Place in the oven and bake as directed on the box.
TO PREPARE THE FILLING:
Step 1: Prepare the filling as instructed. Store in the fridge until ready use.
Step 2: Form a circle in the centre of the cooled cupcakes with a paring knife. Carefully lift the circle to make a hole.
Step 3: Pipe or spoon the filling into the hole.
TO MAKE THE FROSTING:
Step 1: Add 2 cups of heavy cream in a large bowl. Whip with a whisk or hand mixer until soft peaks form.
Step 2: Slowly add in the vanilla and sugar as the cream starts to stiffen.
Step 3: Place in the fridge for at least 30 minutes or until ready to use.
Step 4: As desired, pipe or frost the filled cupcakes, sprinkle with raw sugar, then top with Nilla wafer. Refrigerate until ready to serve.
