Banana Cream Pie Cupcakes

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  4. Spoon about 1 ½ tablespoons of the mixture into each cupcake liner. Use the back of a spoon to press it down firmly.
  5. Bake for 6-8 minutes, then set aside to cool completely.

Step 2: Make the Banana Custard Filling

  1. In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat. Stir constantly to prevent lumps.
  2. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm milk mixture to the eggs while whisking continuously. This step prevents the eggs from scrambling.
  3. Pour the egg mixture back into the saucepan and continue cooking over medium-low heat, stirring constantly until the mixture thickens (about 2-3 minutes).
  4. Remove from heat and stir in vanilla extract, butter, and mashed bananas.
  5. Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate for at least 1 hour.

Step 3: Assemble the Cupcakes

  1. Once the crusts are completely cooled, add a generous spoonful of banana custard into each cupcake liner.
  2. Use a spatula or spoon to smooth out the tops.
  3. Place the muffin tin in the refrigerator and chill for at least 1 hour so the custard can fully set.

Step 4: Make the Whipped Topping

  1. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer.
  2. Beat until stiff peaks form (about 3-4 minutes). Be careful not to overbeat, or the cream will turn into butter.

Step 5: Decorate & Serve

  1. Pipe or spoon the whipped topping over each cupcake.
  2. Garnish with banana slices, a drizzle of honey or caramel, and extra graham cracker crumbs.
  3. Serve immediately or refrigerate until ready to enjoy!

Expert Tips for the Best Banana Cream Pie Cupcakes

🔹 Chill Before Serving – Allowing the cupcakes to chill enhances the flavors and sets the custard properly.
🔹 Use Fresh Bananas – Overripe bananas can make the custard too sweet. Stick with ripe, firm bananas.
🔹 Prevent Bananas from Browning – Toss banana slices in a little lemon juice before using them for garnish.
🔹 Make It No-Bake – Skip baking the crust and simply refrigerate it for 30 minutes before adding the custard.

Variations to Try

💛 Chocolate Banana Cream Pie Cupcakes – Add a layer of melted chocolate over the graham cracker crust before filling with banana custard.
💛 Peanut Butter Banana Cupcakes – Swirl a tablespoon of peanut butter into the custard for a nutty twist.
💛 Caramel Banana Delight – Add a layer of caramel sauce before spooning in the custard.

How to Store Banana Cream Pie Cupcakes

  • Refrigerator: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: These cupcakes are best enjoyed fresh, but you can freeze the crust and custard separately for up to 1 month.

Final Thoughts

Banana Cream Pie Cupcakes are a must-try dessert for banana lovers. The combination of the buttery graham cracker crust, silky banana custard, and fluffy whipped cream creates an unforgettable treat that’s as fun to make as it is to eat.

These cupcakes bring a nostalgic taste of banana cream pie while offering easy serving and a beautiful presentation. Whether you’re hosting a party or simply craving something sweet, this recipe is guaranteed to become a new favorite.

So, grab your ingredients and give these heavenly cupcakes a try! You won’t regret it! 💛🍌✨

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