For some reason the other day I was craving a good banana cream pie. When I had to make treats for Mutual, I decided Banana Cream Pie Cupcakes would be perfect.
Matt’s grandma has a convection oven and everything I make turns out perfect. Living with the grandparents has really been a blessing for us.
Greyson is having so much fun getting to know grandma and grandpa and they are trying to help him to learn how to stand, but it’s not working out so good!
Last week we had Mutual and they were having a lip-sync competition. I made banana cream pie cupcakes and we thought they turned out perfectly.
- 2 cups of flour
- 1/2 teaspoon of salt
- 2 teaspoons baking powder
- 1/2 cup of butter room temp
- 3/4 cup sugar
- 2 eggs
- 1 cup milk
- 1 tablespoon vanilla
- 1 large pack banana cream instant pudding (made)
- 1 large whipping cream container
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
- Nilla wafers for garnish
- Preheat the oven to 375 degrees. Line cupcake pan with liners.
- In a large bowl, cream together butter and sugar. Once fluffy and light, add one egg at a time until blended. Then add in the vanilla, set aside.
- In a separate bowl, sift together the flour, salt, and baking powder. Slowly add this into the egg mixture, alternating with the milk. Mix until blended, don’t mix too long.
- Bake for 12 to 15 minutes or until the cupcakes bounce back or a toothpick comes out clean.
- While the cupcakes bake, mix together the pudding. following the directions.
- Once the cupcakes are done pull them out and let them cool for a few minutes and then cut out the tops to fill with pudding. Once you fill them with pudding, put them in the fridge to set up for about 30 minutes to an hour.
- While the cupcakes set up, in a very large bowl pour in the whipping cream, vanilla, and powder sugar. Whip until the cream forms stiff peaks. Then pipe on to the cupcakes and refrigerate until ready to serve.
- Prior to serving top with the Nilla Wafers!