Prep Time: 30 Min | Cook Time: 15 Min | Yield: 24 servings
Yummy, simple, and super easy to make! You need to try this if you are looking for new recipes to impress someone. Enjoy!
I never liked bananas but that changed because of this Banana Cream Pie Cupcakes. These lovelies are perfectly sweet and heavenly with fresh mashed bananas that go excellently with the other ingredients.
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 & 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
Directions:
To make the crust:
Step 1: Line with paper liners the muffin tins.
Step 2: In a small mixing bowl, add the Nilla wafer crumbs with melted butter. Mix with a food processor or put in a large Ziploc bag and pound with a mallet until sticky and fluffy.
Step 3: Add tbsp cookie crumbs into the cupcake liners and press down.
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 5: Follow the package direction to prepare the cake mix. Add the banana extract and banana and stir until well mixed.
Step 6: Fill the prepared crust with cake batter and make sure to not overfill the liners.
Step 7: Bake according to the box direction.
To make the filling:
Step 8: For the filling, ready as directed and place in the fridge until ready to use.
Step 9: Use a paring knife to make a circle in the middle of the cooled cupcakes. Lift the piece gently to make a hole.
Step 10: Scoop, spoon, or pipe the filling to fill the holes.
To make the frosting:
Step 11: Add 2 cups of heavy cream in a large bowl. Whip with a whisk or hand blender until soft peaks form. Slowly add in the cream until thickened.
Step 12: Place in the fridge for about 30 minutes or until ready to use.
Step 13: As desired, frost or pipe the filled cupcakes and sprinkle over the raw sugar, then, Nilla wafer.
Step 14: Place in the fridge to sit.
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 & 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: Line with paper liners the muffin tins.
Step 2: In a small mixing bowl, add the Nilla wafer crumbs with melted butter. Mix with a food processor or put in a large Ziploc bag and pound with a mallet until sticky and fluffy.
Step 3: Add tbsp cookie crumbs into the cupcake liners and press down.
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 5: Follow the package direction to prepare the cake mix. Add the banana extract and banana and stir until well mixed.
Step 6: Fill the prepared crust with cake batter and make sure to not overfill the liners.
Step 7: Bake according to the box direction.
To make the filling:
Step 8: For the filling, ready as directed and place in the fridge until ready to use.
Step 9: Use a paring knife to make a circle in the middle of the cooled cupcakes. Lift the piece gently to make a hole.
Step 10: Scoop, spoon, or pipe the filling to fill the holes.
To make the frosting:
Step 11: Add 2 cups of heavy cream in a large bowl. Whip with a whisk or hand blender until soft peaks form. Slowly add in the cream until thickened.
Step 12: Place in the fridge for about 30 minutes or until ready to use.
Step 13: As desired, frost or pipe the filled cupcakes and sprinkle over the raw sugar, then, Nilla wafer.
Step 14: Place in the fridge to sit.
Notes
Prep Time: 30 Min | Cook Time: 15 Min | Yield: 24 servings
