Prep time: 30 mins | Cook time: 15 mins | Serves: 24
Light and fluffy, this lovely dessert is one of the famous treats on the dessert table. The combination of salty, sweet, plus the crunchy bottom layers will make you grab another piece in no time!
Ingredients
CRUST:
4 cups Nilla wafer crumbs
1/2 cup butter, melted
FILLING:
1 small box, instant banana pudding, or 1/2 large box; prepared
CAKE:
1 box white cake mix, plus oil and eggs per package directions
1/2 banana, mashed
2 teaspoons banana extract
FROSTING:
2 cups heavy whipping cream
1-2 teaspoon 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 MAKE THE CRUST:
Step 1: Using paper liners, line standard muffin tins.
Step 2: In a food processor, thoroughly mix the Nilla wafer crumbs and melted butter. Alternately, you can put them in a large Ziploc bag and crush until light and fluffy.
Step 3: In each cupcake liner, add a tbsp of the cookie crumbs and press down to make a compact crust.
Step 4: Place inside a preheated 375 degrees oven. Bake for about 4 to 6 minutes until the crust is light golden brown.
TO PREPARE THE CAKE:
Step 1: To ready the cake mix, prepare it according to the package directions.
Step 2: Mix in the banana extract until combined.
Step 3: With the cake batter, fill the cupcake liners, being very careful not to overfill the liners.
Step 4: Place in the oven and bake as directed.
TO MAKE THE FILLING:
Step 1: Ready the filling as directed. Place in the fridge until ready to use.
Step 2: With a paring knife, cut a circle in the middle of the cooled cupcakes, then lift it gently to make a hole.
Step 3: Into the hole, pipe the filling or spoon. Don’t worry if the filling rest above the cupcakes.
TO MAKE THE FROSTING:
Step 1: Put 2 cups of the heavy cream in a large bowl. Use a whisk or hand blender, mix the heavy cream until soft peaks form.
Step 2: Stir in the vanilla and slowly add in the sugar until the cream starts to stiffen.
Step 3: Let it set 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 and top with Nilla wafer. Then, refrigerate.
Ingredients
- CRUST:
- 4 cups Nilla wafer crumbs
- 1/2 cup butter, melted
- FILLING:
- 1 small box, instant banana pudding, or 1/2 large box; prepared
- CAKE:
- 1 box white cake mix, plus oil and eggs per package directions
- 1/2 banana, mashed
- 2 teaspoons banana extract
- FROSTING:
- 2 cups heavy whipping cream
- 1-2 teaspoon clear vanilla extract
- 4 tablespoons powdered sugar
- GARNISH:
- 24 Nilla wafers
- 2 tablespoons raw sugar to sprinkle on top
Instructions
TO MAKE THE CRUST:
Step 1: Using paper liners, line standard muffin tins.
Step 2: In a food processor, thoroughly mix the Nilla wafer crumbs and melted butter. Alternately, you can put them in a large Ziploc bag and crush until light and fluffy.
Step 3: In each cupcake liner, add a tbsp of the cookie crumbs and press down to make a compact crust.
Step 4: Place inside a preheated 375 degrees oven. Bake for about 4 to 6 minutes until the crust is light golden brown.
TO PREPARE THE CAKE:
Step 1: To ready the cake mix, prepare it according to the package directions.
Step 2: Mix in the banana extract until combined.
Step 3: With the cake batter, fill the cupcake liners, being very careful not to overfill the liners.
Step 4: Place in the oven and bake as directed.
TO MAKE THE FILLING:
Step 1: Ready the filling as directed. Place in the fridge until ready to use.
Step 2: With a paring knife, cut a circle in the middle of the cooled cupcakes, then lift it gently to make a hole.
Step 3: Into the hole, pipe the filling or spoon. Don’t worry if the filling rest above the cupcakes.
TO MAKE THE FROSTING:
Step 1: Put 2 cups of the heavy cream in a large bowl. Use a whisk or hand blender, mix the heavy cream until soft peaks form.
Step 2: Stir in the vanilla and slowly add in the sugar until the cream starts to stiffen.
Step 3: Let it set 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 and top with Nilla wafer. Then, refrigerate.
