Banana Cream Pie Cupcakes

This post may contain affiliate sales links. Please read my disclosure policy.

These Banana Cream Pie Cupcakes are to die for! It’s a banana cupcake with a cream pie filling that’s topped with a delicious banana frosting. You won’t be able to eat just one of these homemade cupcakes!

If you love banana desserts as much as I do, you should also try my classic Banana Cream Pie Recipe or this Banana Pudding Cheesecake.

Banana Cream Pie Cupcakes

So this past weekend, I did a little photo shoot for the blog and cookbook. I figured it was time to take a few photos of myself and the fam and we had so much fun with it. I met up with a friend from high school who does photography now and I love her photos. I even got my hair and makeup did. It was fancy. 😉 We did the shoot at my parent’s house so I could use their beautiful white kitchen. I got to see a little peak at the photos on her camera and they already looked so great! I can’t wait to see them finished!Banana Cream Pie cupcake with white frosting and a banana chip on top has a bite missing

Jessie got to have her first professional photos taken and she loved it. She even got to eat a little bit of cake. And while I’m sure our photographer, Cynthia, has had to use words like ball, toy, etc to get a dog’s attention for photos, Jessie’s favorite word is definitely “treat”. She knows what’s up. There was a lot of us yelling “treat!” to get her to look at the camera.

Then, since we were with my parents, we got a few photos with them too. My dad isn’t much of a smiler. We were all yelling at him to smile, then all of a sudden Cynthia yelled, “treat!” It totally worked – we all died laughing – including my dad. 🙂

Overhead close-up view of Banana Cream Pie Cupcakes on a cake standClose up of a Banana Cream Pie Cupcake on a white cake stand

My Whole Family Loves These Banana Cupcakes

Of course if there was any kind of treat that would tempt him to a smile, I think these cupcakes would be it. I had actually frozen a few to bring to him and he immediately put one in the fridge to defrost when we got there.

I am not even kidding you when I say these are my new fave. Irresistible! Even the hubs was a huge fan – and ate the frosting! It was bananas! Pun intended. 🙂

I had fun making them too. My friend, Lindsey (same name!), was in town and hung out in the kitchen with me while I put them together. As soon as I started cutting out the cores to fill the cupcakes, she was all over it. Not a crumb left. 🙂

What Do These Banana Cupcakes Taste Like?

So the cupcake is a super moist and fluffy banana cupcake. It’s really like cake too – none of that banana bread-like cake stuff. It’s cake. And they’re pretty straight forward to make too. Just don’t skimp on the creaming of the butter and sugar and don’t over mix the batter. The only two things you need to remember, ok? Ok.

How To Make The Cream Pie Filling

The cupcakes are filled with cream pie filling. You guys this is the stuff dreams are made of. So good. And don’t be intimidated to make it if you haven’t before, it really is easy. Some sugar, milk and cornstarch are heated to a simmer. You want to get that sugar melted and the cornstarch a-thickening. Next, you add a touch of the hot milk mixture to the eggs. It’s called tempering the eggs. See if you just toss the eggs in there, you get scrambled eggs. That’s not gonna be tasty in a cupcake. When you add a bit of hot milk to the eggs first, you slowly warm them. Then, when they are added to the hot mixture, they don’t scramble. The whole mixture is boiled for a couple minutes to thicken everything, then you add a bit of butter and vanilla and set it aside to cool. Once it’s at room temperature, you’ll add a bit of whipped cream to get that lightness and extra-creaminess. Sheer dessert heaven.

And then there’s the frosting. It’s got a secret ingredient I know you’ve been dying to find out about. It’s banana chip crumbs! Yep, banana chips that were crushed up in a food processor to get crumbs. I wanted an awesome banana flavor in the frosting, but not artificial and not with mashed bananas. So banana chips! They worked like a charm! The food processor has it’s work cut out for it – they aren’t the easiest things to crush. It’ll get loud. But they crush! And they are amazing in the frosting! And as the frosting sits, it gets even better.

Like I said, these cupcakes are to die for! If you are a banana fan, you absolutely MUST make these! Like, MUST! You will thank me later. 🙂

Banana Cream Pie Cupcakes on a white cake stand

More Banana Recipes You Might Like:

Easy Banana Bread
Overnight Banana French Toast
Banana Pudding Icebox Cake
Banana Split Ice Cream Cake (Gluten Free)
Banana Cake with Cream Cheese Frosting
Moist and Chewy Banana Oatmeal Cookies
Bananas Foster Layer Cake
Banana Muffins

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Close-up of a Banana Cream Pie Cupcake with a bite out of it

Banana Cream Pie Cupcakes

  • Author: Lindsay
  • Prep Time: 28 min
  • Cook Time: 24 min
  • Total Time: 47 minute
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Banana Cream Pie Cupcakes are to die for! It’s a banana cupcake with a cream pie filling that’s topped with a delicious banana frosting.



  • 10 tbsp (140g) unsalted butter, room temperature
  • 1 cup sugar (207g)
  • 1 tsp vanilla extract
  • 1 large egg white
  • 1 large egg
  • 1 2/3 cups (217g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (120ml) mashed bananas (the riper, the better)
  • 1/2 cup (120ml) milk
  • 2 tbsp (30ml) water


  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 3/4 cup (180ml) milk
  • 1 egg yolk, lightly beaten
  • 1 tbsp (14g) salted butter
  • 1/2 tsp vanilla extract
  • 1/4 cup (60ml) heavy whipping cream
  • 2 tbsp powdered sugar


  • 1/2 cup (112g) salted butter
  • 1/2 cup (95g) shortening
  • 4 1/2 cups (518g) powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup banana chip crumbs
  • 56 tbsp (75-90ml) heavy whipping cream or milk



1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and mix until combined.
4. Add egg white and egg in two batches, mixing until combined after each.
5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk and banana mixture and mix until well combined.
8. Add remaining dry ingredients and mix until well combined.
9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.


1. Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
8. Gently fold the whipped cream into the cream filling.


1. Beat butter and shortening together until smooth.
2. Add half of the powdered sugar and mix until smooth.
3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add remaining heavy cream, if needed and mix until smooth.


1. Cut the core out of the cupcakes. I like to use a cupcake corer.
2. Fill the holes with about 1 tablespoon of cream filling.
3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.


  • Serving Size: 1 Cupcake
  • Calories: 559
  • Sugar: 55.4 g
  • Sodium: 125.5 mg
  • Fat: 30 g
  • Carbohydrates: 71.1 g
  • Protein: 4 g
  • Cholesterol: 80.4 mg

Filed Under:



Banana Cream Pie Cupcakes - Banana cupcakes, cream pie filling and an amazing banana frosting with a special ingredient! Seriously to die for!
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29