Name: Banana Cream Pie Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: 1 box cake mix; 3 eggs (for cake mix); ½ cup oil (for cake mix); 1 cup water (for cake mix); 1 banana (mashed); 1 cup prepared banana cream pie pudding; 8 oz container whipped topping; 30 Nilla Wafer cookies

You are going to fall in love with these super moist, delicious banana cream pie cupcakes. They’re loaded with real bananas and pudding in the center. This simple cupcake is just bursting with flavor!

Banana Cream Pie Cupcakes Recipe

Nothing compares to the classic combination of bananas and cream, so you’ll be in for a treat with these delicious banana cream pie cupcakes.

Packed with all the traditional flavors you know and love from banana cream pie, these cupcakes are simply amazing. As well as being super simple to make with a cake mix base.

They have all the rich flavor of the real thing in a more bite-sized form, perfect for snack time or parties. Plus, they’re easy to make with just a few simple ingredients and with pudding in the center. Your whole family will love these!

Scoop out little holes, and filling them with pudding is easier than you think. Every bite is scrumptious and perfect for a special occasion or for any day of the week.

Why We Love These Banana Cream Cupcakes

Super simple to make with a cake mix base.
An easy cupcake with pudding in the center.

Ingredients:

Box of cake mix and ingredients called for on the box
Banana
Banana cream pie pudding
Whipped topping
Nilla Wafer cookies

Recommended Tools

Large bowl and mixer or stand mixer
Small bowl or plate and fork (to mash banana)
Cupcake pan
Cupcake liners
Wire cooling rack
1A frosting tip and piping bag

How To Make Banana Cream Pie Cupcakes

1. Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.

2. Add the cake mix and ingredients called for on the back of the box to a large bowl or stand mixer and beat on high for 2 minutes.

3. Mash the banana with a fork, then add to the cake batter and beat for 15 seconds.

4. Fill 24 cupcake tin cavities halfway, then gently tap the pan on the counter to level the batter out.

5. Transfer the pan to the oven and bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

6. Transfer cupcakes to a cooling rack and allow to cool for 1 hour.

7. Use the 1A frosting tip to carve out a hole in the center of each cupcake. Then wash the tip for the next step.

8. Add the frosting tip and pudding to a piping bag and pipe pudding into each hole you carved out of the cupcakes.

9. Frost the cupcakes with the whipped topping.

10. Add 5 Nilla wafers to a baggie and crush them into crumbs.

11. Top the cupcakes with the remaining 24 wafers. Then sprinkle some of the crumbs over the frosting.

12. Refrigerate until ready to serve.

Tips and Tricks

Always leave the cupcakes to cool for at least 1 hour before adding the pudding and frosting. If the cupcakes are too hot, the frosting will melt, creating a big mess.
A pastry bag is the easiest way to fill the cupcakes with the filling, but a large ziploc bag with the corner snipped off can work just as well.
Stand or hand mixers can be tricky appliances, so if children are helping, ensure they are always supervised.
Chill your banana cream pie cupcakes in the fridge for at least an hour before serving for the best flavor and texture.
I recommend refrigerating these cupcakes due to the whipped topping frosting. Keep them in an airtight container in the fridge, where they will stay fresh for up to three days.