These Banana Cream Pie Cupcakes are fluffy banana cupcakes filled with creamy vanilla custard and topped with banana frosting. It’s the perfect sharable version of classic banana cream pie. You won’t be able to eat just one.
I am such a big fan of banana desserts and have made quite a few fun banana treats over the years. At the top of our list of favorites is definitely my Banana Cream Cheesecake and Banana Pudding Cheesecake, along with these Banana Pudding Popsicles. I love turning a traditional dessert into something unique and these banana cream cupcakes do exactly that.
This recipe has actually been updated from the original version. While I loved the original, when updating them I decided that the cupcake base could have more banana flavor. So I tried them with the cupcake from my Banana Cupcakes Recipe and fell even more in love with these. The filling is the same, the buttercream is the same, but the cupcake itself got an upgrade. Now they have even more amazing banana flavor that you simply won’t be able to resist.
Why You’ll Love These Cupcakes
- The BEST texture combo. The combination of the moist and fluffy banana cupcake next to the smooth, creamy filling and the fluffy buttercream is to die for. So good!
- A reimagined classic. These irresistible cupcakes take the concept of a classic Banana Cream Pie and turn it into the perfect sharable dessert. All of the velvety, creamy custard and real banana flavor without the hassle of slicing and plating.
- Real banana flavor. From the mashed bananas in the cupcake batter to the powdered banana chips in the frosting, there’s plenty of real-deal banana flavor in these awesome cupcakes.
Ingredient Notes
Most of the ingredients are straight-forward, but there a few to pay extra attention to. Don’t forget to scroll to the recipe card below for precise measurements.
- All-purpose flour – Be sure to measure your four accurately with a food scale or using the spoon and level method. Otherwise, you won’t get the texture you’re looking for. Check out my post on How to Measure Flour Correctly for more information.
- Mashed overripe bananas – Not too ripe, though. Aim for bananas that are very heavily speckled but not totally brown. If they are too ripe, they may be more liquid than solid and not turn out right.
- Milk – I highly recommend whole milk in this recipe. The high fat content is especially needed in the cream filling. In a pinch, you may be able to get away with 2%, but your filling will be a little thinner.
- Heavy whipping cream – The heavy cream should be chilled. If it is too warm, it won’t whip up and hold volume properly.
- Powdered sugar – If you want to reduce the amount of sugar in the buttercream, you can. Just keep in mind that it will turn out thinner and you won’t have as much of it.
- Banana chips – Add them to a food processor to grind them into crumbs. Banana chips are quite firm, so it can take a minute. I did experiment with using freeze-dried bananas (and you could totally use those), but we did a side-by-side test and the flavor is much more natural and delicious with the banana chips.
How to Make Banana Cream Pie Cupcakes
Let’s get this party started! Here’s a quick overview of how to make banana cream cupcakes. Be sure to scroll to the recipe card below for more detailed instructions.
Make the Cupcakes
- Prep. Preheat oven to 350°F (176° C) and line a cupcake pan with liners.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Beat the butter, oil, and sugars until light in color and fluffy.
Mix in the the eggs (one at a time), followed by the vanilla extract.
Mix in half of the dry ingredients, followed by the milk and mashed bananas. Mix in the remaining dry ingredients.
Fill the cupcake liners 3/4 full and bake for 15-18 minutes.
Let the cupcakes cool completely.
Make the filling
- Combine. Whisk the sugar and cornstarch together in a medium saucepan and then whisk in the milk.
- Thicken. Cook over medium heat until the mixture begins to thicken and simmer, stirring continuously. Do NOT boil.
- Temper. Whisk a little of the hot milk mixture into the egg yolk. Whisk the egg mixture into the rest of the milk mixture.
- Thicken more. Bring the filling to a light boil and boil for 1 minute, stirring continuously.
- Finish it off. Remove from heat and stir in the butter and vanilla.
Transfer the filling to a bowl, press a sheet of clear wrap gently into the top, and chill in the fridge for 1-2 hours.
Beat the heavy whipping cream and powdered sugar until stiff peaks form and fold it into the chilled filling. Chill in the fridge while you make the buttercream.
Make the buttercream and assemble
- Make the buttercream base. Beat the butter until smooth. Beat in half of the powdered sugar followed by the vanilla extract and 2 tablespoons of cream. Mix in the remaining powdered sugar.
- Grind and add banana. Grind the freeze-dried bananas into a fine powder in a food processor . Mix it into the buttercream.
- Get the consistency right. Add additional cream, if needed.
Remove the centers of the cupcakes with a cupcake corer.
Add a tablespoon of pastry cream to each cupcake core.
Pipe the buttercream onto the cupcakes.
Tips For The Best Cupcakes
- Measure carefully. When measuring the flour in particular, use a food scale or the spoon and level method. Too much flour will give you dry cupcakes.
- Don’t skimp on creaming time. Beating the butter, sugar, and oil incorporates air into the batter, helping you achieve light, fluffy cupcakes. So, don’t skimp on this step. Cream until the mixture has lightened in color and has become fluffy.
- Don’t over-mix. Once you combine the wet and dry ingredients, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to overdevelop, resulting in tough, overly dense cupcakes.
- Keep things moving. When thickening the filling (from start to finish), stir continuously. This will help keep the milk from scalding, the eggs from scrambling, and the custard from cooking unevenly. It’s an essential part of getting a smooth, velvety filling.
- Don’t overcook. If you boil the filling for too long (or at too high a heat), it will break down, rather than thickening. So boil gently and just until the filling has thickened. Then, remove it from the heat.
- Don’t forget the clear wrap. Be sure to gently press a sheet of clear wrap into the top of the custard before you set it in the fridge to chill. Otherwise, a film will form on top.
- Fold gently. When folding the whipped cream into the custard, do so gently so as not to knock the volume out of it.
How to Store
- Refrigerator. Seal the cupcakes in an airtight cake carrier (or an airtight container that’s tall enough to accommodate the frosting). You can store them in the fridge for up to 4 days. They do need to be stored in the fridge, because of the filling, but I recommend letting them come closer to room temperature for serving so that the buttercream isn’t too firm.
- Freezer. Seal the cupcakes in an airtight, freezer-safe container tall enough to accommodate the frosting. You can store them in the freezer for up to 3 months. Allow them to thaw in the fridge before enjoying.
This recipe was updated 2/27/2026. For the original recipe, download the recipe PDF.
Banana Cream Pie Cupcakes
These Banana Cream Pie Cupcakes are fluffy banana cupcakes filled with creamy vanilla custard and topped with banana frosting. It’s the perfect sharable version of classic banana cream pie. You won’t be able to eat just one.
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Ingredients
Banana Cupcakes:
- 1 ¼ cups (163g) all-purpose flour (measured accurately)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (56g) unsalted butter (room temperature)
- ¼ cup (60ml) vegetable oil
- ½ cup (112g) packed light brown sugar
- ¼ cup (52g) sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup (240ml) mashed overripe bananas (2-3 bananas)
- ½ cup (120ml) milk
Cream Filling
- ¼ cup (52g) sugar
- 1 tablespoon cornstarch
- ¾ cup (180ml) whole milk
- 1 egg yolk (lightly beaten)
- 1 tablespoon (14g) unsalted butter
- ½ teaspoon vanilla extract
- ¼ cup (60ml) heavy whipping cream (cold)
- 2 tablespoons (7g) powdered sugar
Banana Buttercream
- 1 cup (224g) unsalted butter (room temperature)
- 4 cups (460g) powdered sugar
- 1/2 teaspoon vanilla extract
- 3 -4 tablespoons (45–60ml) heavy whipping cream
- 1 cup banana chips (or freeze-dried bananas)
Instructions
Make the cupcakes
- Preheat oven to 350°F (176° C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl and set aside.
- Add the butter, oil, and sugars to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until well combined after each. Add the vanilla extract to the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mashed banana and mix until well combined. The batter will look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over-mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and place them on a cooling rack to cool.
Make the filling
- Add the sugar and cornstarch to a medium saucepan and whisk together until no more lumps of cornstarch remain, then add the milk.
- Cook, stirring continuously, over medium heat until mixture just begins to thicken and simmer. Be careful not to boil it.
- Add a little bit of the milk mixture to the egg yolk and quickly whisk together, then add the egg mixture to milk mixture, putting it all back in the pan. This process ensures that you don’t cook the egg yolk too quickly and get scrambled eggs.
- Place the pan back on the heat and bring to a light boil. You should see large bubbles popping on top. Allow to boil for 1 minute, stirring continuously. Don’t boil for too long, or you can overcook it and it’ll actually break down, rather than get thicker.
- Remove from heat and add the butter and vanilla extract. Stir until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn’t get a film on top. If you find your cream is lumpy, you can strain it. Set in the fridge to cool completely, 1-2 hours.
- Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream filling. Set in the fridge while you make the buttercream.
Make the buttercream and assemble
- Add the butter to a large mixer bowl and beat until smooth. Add about half of the powdered sugar and beat until well combined and smooth.
- Add the vanilla extract and 2 tablespoons of cream and beat until well combined and smooth. Add the remaining powdered sugar and beat until well combined and smooth.
- Add the banana chips (or freeze-dried bananas) to a food processor and grind into a fine powder/crumbs. Add the powder to the buttercream and beat until well combined.
- Add additional cream, if needed, to get the right buttercream consistency.
- To put the cupcakes together, use a cupcake corer or small paring knife to remove the centers of the cupcakes.
- Fill the centers of the cupcakes with 1 tablespoon of the cream filling in each.
- Pipe the buttercream onto the cupcakes. I used Ateco tip 847. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best eaten within 3-4 days.
Notes
- Mashed overripe bananas – Not too ripe, though. Aim for bananas that are very heavily speckled but not totally brown. If they are too ripe, they may be more liquid than solid and not turn out right.
- Milk – I highly recommend whole milk in this recipe. The high fat content is especially needed in the cream filling. In a pinch, you may be able to get away with 2%, but your filling will be a little thinner.
- Banana chips – Banana chips are quite firm, so it can take a minute to grind them. You can also use freeze-dried bananas, but the flavor is more natural and delicious with the banana chips.
Nutrition
Calories: 799kcalCarbohydrates: 126gProtein: 5gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 128mgPotassium: 140mgFiber: 1gSugar: 103gVitamin A: 830IUVitamin C: 0.5mgCalcium: 75mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This recipe is delicious! I love your recipes. Every one of them that I have tried has been fantastic. Thank you for sharing!
I’m so glad to hear that! Thank you!
These cupcakes turned out perfectly! I halved the cake recipe but not the frosting.. made for deluxe piled high icing! I do not know how to attach a photo.
I’m so glad you enjoyed them!
Have you tried this recipe as a cake with the filling between layers?
I haven’t, but it should be fine. For a full 8 inch cake you may want to double the recipe.
What are banana chip crumbs?
Cupcakes turned out great!!!! I struggled with the filling (I was using arrowroot starch instead of cornstarch, so maybe that was it?) so I settled for folding in instant vanilla pudding into the homemade whipped cream. Still turned out beautiful and delicious!
The cupcake itself was a little on the dense side. Definitely not light and fluffy! But still tasty! Next time I’ll add a little more sugar to the custard because i think it could have been a tad sweeter. Just a personal preference. Overall i would definitely make these again
How much more butter for the icing if I don’t use shortening?
Just use the same amount.
Hi there – I’m really interested in making these for my boyfriend’s birthday coming up soon, because they’ve gotten so many good reviews!
Quick question for you – do you think at the bottom of the cupcake pan, I could include a thin crust of butter and nilla wafers and everything will still turn out OK? Thank you!
Definitely! The crust would be great!
Hi,
Thanks for sharing this recipe it looks and sounds delicious! Just wondering could this be made into one big cake instead of cupcakes? using the same measurements.
Thank you 🙂
I would recommend checking out my Banana Cream Pie or my Banana Cream Layer Cake. I hope this helps!
These are FANTASTIC!!! I followed the recipe exactly and the frosting is not too sweet, the middle was sooo yummy and the flavors all went together perfectly! Everyone loved them! THANK YOUI!
That’s wonderful to hear! Glad you enjoyed them!
Just finished making these as a surprise for my husband who is in love with banana cream pie. I am positive he’s going to like these. I used just butter for the frosting and next time I think I may only put half the amount of frosting on each cupcake that I did because it was very sweet. Everything was delicious!
Update: I refrigerated the cupcakes overnight because I planned on bringing them to work with me the following day, and they actually turned out pretty good. The frosting still tastes a little like shortening, but not as strong. Everything together tastes pretty good, maybe I’m not that bad a baker after all!
I must suck at baking because my cupcakes did not turn out well. The cupcake itself was good, though it reminded me of cornbread in texture and almost flavour. The filling tasted good, but once I folded the whipped cream gently into it, it fell flat. I also think once I let the cream mixture sit to room temp the eggs may have curdled a bit – they weren’t like that when I cooked it! 🙁 Also, the frosting all I can taste is the crisco and after that, I knew it was a fail. These cupcakes looked sooooo good and i was so sad that they didn’t turn out well. ????
Lindsay, thank you so much for your banana posts and recipes! My son is very picky and rarely eats anything I cook (it’s not me, it’s him – I swear! lol).
Usually I get him a ???? banana cream pie from Marie Calender’s every year for his birthday because he’s not into ???? cake that much ( and because M.C.’s has their famous pie sale around the same day as his birthday)
This year will be different, thanks to you. I bookmarked this page, with all the banana recipes as THE Banana Page! ????
I’ll let you know how it goes, which are his favorites, etc. It’ll be like having a tester for your banana recipes…the world’s only self-proclaimed banana dessert expert. lol ????
Thanks again, everything looks and sounds so good, I can’t wait to try each one. It’ll also be exciting to see my son’s reaction to all the banana desserts I’m going to give him for his birthday! ????
I’m glad to hear you’re excited about the banana recipes! We too love banana in our house so I’m glad to find another banana lover. 🙂 I hope you enjoy them!
I just made these tonight for my bestie’s going away party, and they are a HOMERUN!! Wow! They are simply out of this world! I doubled the recipe and ended up with just over 3 dozen cupcakes. They were easy to put together and look gorgeous!! I can’t wait for her to try one or 5 (lol!!) tomorrow! Thank you!!! 🙂
Awesome! 🙂 So glad you love them! Thanks Leanne!
I bought banana chips for this recipe, and by themselves, they taste terrible – nothing like a banana. Did I buy the wrong kind? They’re called banana chips, but the label says they’re fried in coconut oil. They’re awful! Should I have gotten dehydrated bananas instead? Can I use banana extract and leave out these chips? They don’t taste anything like a banana, or do they taste better after added to the butter and sugar for the icing?
Hmmm, not sure. I just took a look at the ones I have right now and they say “sweetened banana chips”. They don’t say they are fried in coconut oil, but I’m not sure. I usually find mine in the deli/fresh produce section. You could certainly use banana extract if you prefer not to worry about the banana chips.
Thank you!! I will look for ones that say nothing about coconut oil. (Btw, I made the peanut butter cake from your site and it was FABULOUS!!)