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Banana Cream Pie Cupcakes

by Rebecca December 16, 2020

Prep: 30 mins | Cook: 15 mins | Serves: 24

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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.

Banana Cream Pie Cupcakes

Rebecca Prep: 30 mins | Cook: 15 mins | Serves: 24 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin With light and fluffy frosting and cake that’s… General Recipes Banana Cream Pie Cupcakes European Print This
Serves: 24 Prep Time: 30 mins Cooking Time: 15 mins 15 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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