Banana Cream Pie Cupcakes Recipe

This banana cream pie cupcakes recipe is as close to the traditional dessert as you can get. It has a pudding-filled middle, real bananas, and of course, vanilla wafers. What’s not to love?

This unique cupcake recipe comes together in a snap with just a small handful of ingredients, many of which you probably have in your pantry. Starting with a cake mix base, it is easy to elevate this recipe to become a fast family favorite.

Banana cream pie cupcakes on a wooden cutting board on a weathered wood background, next to a white and yellow towel and a white cake stand.
This recipe is super simple and is sure to wow a crowd.

RELATED READING: Milk and Cookies Cupcakes Recipe (These are AMAZING)

Delicious Banana Cream Pie Cupcakes

Here at Ruffles and Rain Boots, I have a true love of cupcakes. We have shared a lot (hundreds) of cupcake recipes here and are always looking for new recipes. My standards are pretty high in that they CAN look good but they HAVE to taste good.

This banana cupcake recipe is the perfect combination of moist cake, creamy filling, and fun crunch. And before get too far into this: because this has a topper, this dessert is best served inside or on cooler days outside.

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Need to grab a few bananas for the cupcakes? Save this recipe to your favorite dessert or cupcake pin board or share it on Facebook. Using the sharing buttons will make it easy when you are ready to make your delicious cupcakes.

Overhead view of An open banana cream pie cupcake on a weathered wood background, next to 3 cupcakes on a wooden cutting board next to a white and yellow towel.
You can have these banana cream pie cupcakes from the mixing bowl to the dessert table in under an hour.

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Tips for Making Banana Cream Pie Cupcakes

  • To crush the vanilla wafers for the crumbs, use a glass, meat tenderizer, or a small rolling pin. Make sure the baggie is closed tightly or you could have crumbs everywhere.
  • If you prefer to use a homemade whipped topping, you just need three ingredients: heavy whipping cream, powdered sugar, and vanilla.
  • Keep the whipped topping refrigerated until you are ready to frost the cupcakes.
3 banana cream pie cupcakes on a white cake stand next to a wooden cutting board and yellow and white towel on a weathered wood background.
These cupcakes taste just like a bowl of banana cream pudding!

Ingredients for Banana Cupcakes

Ingredients for the banana cream pie cupcakes on a white marble background

How to Make Banana Cream Pie Cupcakes Recipe

Each step for this cupcake recipe is detailed below to make it easy to follow. Keep this page open while you are creating your banana cream pie cupcakes. If you prefer to have a printed recipe of our favorite banana cream pie recipe, scroll down and select the print button.

A large round clear glass bowl filled with cake batter with an electric hand mixer on a white marble background.

Add the cake mix and ingredients into a large bowl and beat until smooth.

A small white bowl with mashed banana and a fork on a white marble background.

Mash the banana with a fork, making sure to squish all the larger chunks out.

A large round clear glass bowl filled with cake batter and mashed banana on a white marble background.

Add the mashed banana to the cake batter. Beat until smooth.

A metal cupcake pan, lined with cupcake liners and filled with batter on a white marble background.

Fill the cupcake pan with the batter and bake.

One cupcake with a hole bring cut out with a large frosting tip on a white marble background.

Carve out a hole in the center of each cupcake. You can use a small paring knife or a large piping tip.

Several cupcakes, one being filled with pudding, on a white cutting board.

Pipe banana pudding into each hole in the cupcakes. It’s okay if it overflows a bit – we’ll cover it up.

A clear Ziplock bag with crushed vanilla wafers on a white marble background.

Add vanilla wafers to a plastic bag and crush into tiny pieces.

Several banana cream pie cupcakes, filled with pudding, with one being frosted on a white cutting board, on a white marble surface.

Frost each easy banana cream pie cupcake with the whipped topping. Note: you can use an easy buttercream recipe like this, however, the whipped topping makes these very easy and a bit lighter.

Several frosted banana cream pie cupcakes, one with a vanilla wafer, on a white cutting board, on a white marble surface.

Top each of the cupcakes with the remaining vanilla wafers. This is one of our favorite ways to use vanilla wafers!

Several banana cream pie cupcakes with vanilla wafers on top on a white background.

Sprinkle some of the crumbs over the frosting and serve immediately.

Notes For Making Banana Cupcakes

  • If you don’t have a small knife or large piping tip, use a melon baller to core the center of the cupcake.
  • Make sure the cupcakes are completely cooled before frosting. Whipped topping is especially fragile and will melt VERY easily.
  • When choosing bananas for mashing, the peel should have started to turn brown. This will make it easier to mash than a greener banana and the flavor is more “banana-y.”

More Cupcake Recipes You May Like

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Vertical image of 3 banana cream pie cupcakes on a wooden cutting board on a weathered wood background, next to a white and yellow towel and a white cake stand.
Make a batch of these cupcakes for your next brunch, bake sale, or church bizarre.
Yield: 24

Banana Cream Pie Cupcakes

3 banana cream pie cupcakes on a white cake stand next to a wooden cutting board and yellow and white towel on a weathered wood background.

These banana cream pie cupcakes are filled with pudding and frosted with whipped topping. They taste like a bowl of your favorite dessert.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 1 box cake mix
  • 3 eggs
  • ½ cup oil
  • 1 cup water)
  • 1 banana
  • 1 cup banana cream pie pudding
  • 8 oz container of whipped topping
  • 30 Vanilla wafer cookies

Instructions

  1. Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
  2. Add the cake mix and ingredients into a large bowl. Using an electric hand or stand mixer, beat on high for 2 minutes.
  3. Mash the banana with a fork.
  4. Add banana to the cake batter and beat until well combined.
  5. Fill the cupcake pan 2/3 with the batter. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and cool them completely.
  6. Use the frosting tip, carve out a hole in the center of each cupcake.
  7. Add the cleaned frosting tip and pudding to a piping bag. Pipe pudding into each hole in the cupcakes.
  8. Add 6 vanilla wafers to a plastic bag and crush.
  9. Frost the cupcakes with the whipped topping.
  10. Top the cupcakes with the remaining vanilla wafers.
  11. Sprinkle some of the crumbs over the frosting. Refrigerate until ready to serve.

Notes

These are best served inside; too much heat will break down the whipped topping.

For party prep, make the cupcakes and fill them. Store the whipped topping in the refrigerator until ready to serve, add crumbles and wafers.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 206mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

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