Name: Banana Cream Cupcakes
Prep time: 1 h 15 min
Cook time: 22 min
Total time: 5 h 7 min
Yield: 18-20 cupcakes
Ingredients: 2 ½ cups (300g) all-purpose flour; 1 ½ teaspoons baking soda; ¾ teaspoon salt; 1 teaspoon ground cinnamon (for cupcakes); 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar (for cupcakes); ½ cup (100g) packed light brown sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract (for cupcakes); 1 ½ cups (about 3-4 medium) very ripe bananas, mashed (for cupcakes); ½ cup (120ml) buttermilk, room temperature; 1 cup (240ml) whole milk (for filling); ½ cup (120ml) heavy cream (for filling); ½ cup (100g) granulated sugar (for filling); 3 tablespoons cornstarch; 2 large egg yolks; 2 tablespoons unsalted butter (for filling); 1 teaspoon pure vanilla extract (for filling); ¾ cup (about 1-2 medium) very ripe bananas, finely mashed (for filling); ½ teaspoon fresh lemon juice (optional, for filling); 1 ½ cups (360ml) heavy cream, very cold (for frosting); ½ cup (60g) powdered sugar, sifted; 1 teaspoon pure vanilla extract (for frosting); ¾ cup (about 1-2 medium) very ripe bananas, finely mashed (for frosting); ¼ teaspoon ground cinnamon (optional, for frosting); Optional garnishes: fresh banana rounds, crushed vanilla wafers, cinnamon/nutmeg

Banana Cream Cupcakes are truly a dessert dream come true, offering a delightful twist on a classic comfort food that will transport your taste buds straight to dessert heaven. Imagine the nostalgic taste of a creamy banana pie, perfectly miniaturized into a moist, fluffy cupcake – that’s precisely the magic we’re about to create together. This isn’t just any ordinary cupcake; it’s a delightful homage to the beloved banana cream pie, a cherished staple of American diners and family gatherings for generations. Historically, desserts featuring bananas were a fantastic and resourceful way to utilize ripe fruit, transforming simple ingredients into something extraordinary and creating a culinary legacy still enjoyed today.

People adore this dish for its comforting familiarity and its incredibly smooth, sweet, and rich profile. The combination of a tender, banana-infused cake, a luscious banana cream filling, and a generous swirl of whipped topping creates an irresistible symphony of flavors and textures in every bite. These delightful Banana Cream Cupcakes offer all the richness and satisfaction of a traditional pie, but with the added convenience and charm of a perfectly portioned, handheld treat. They are ideal for any occasion, from casual family desserts to elegant gatherings, promising to be a crowd-pleaser that will leave everyone asking for the recipe. Get ready to bake a batch of pure joy!

Ingredients:

Oh, you are in for such a treat today! These Banana Cream Cupcakes are an absolute dream. We’re talking fluffy banana-infused cupcakes, a rich and creamy banana custard filling, and a light-as-air, dreamy banana whipped cream frosting. Gather your ingredients, and let’s make some magic!

For the Irresistible Banana Cupcakes:

2 ½ cups (300g) all-purpose flour: The foundation of our fluffy cupcakes.
1 ½ teaspoons baking soda: Our leavening agent for that perfect rise.
¾ teaspoon salt: Balances the sweetness and enhances flavor.
1 teaspoon ground cinnamon: A warm hug for our bananas.
1 cup (226g) unsalted butter, softened: Provides richness and tenderness. Make sure it’s properly softened for easy creaming!
1 cup (200g) granulated sugar: For sweetness and structure.
½ cup (100g) packed light brown sugar: Adds a lovely caramel note and moisture.
2 large eggs, at room temperature: Binds everything together and adds richness.
1 teaspoon pure vanilla extract: A must-have for any sweet treat.
1 ½ cups (about 3-4 medium) very ripe bananas, mashed: The star of our show! The riper, the better for intense banana flavor. Think brown, speckled skins.
½ cup (120ml) buttermilk, at room temperature: Adds moisture and tenderness, and reacts with the baking soda for a tender crumb. If you don’t have buttermilk, you can make your own by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk and letting it sit for 5 minutes.

For the Luscious Banana Cream Filling:

1 cup (240ml) whole milk: The base for our rich custard.
½ cup (120ml) heavy cream: For extra richness and a silky texture.
½ cup (100g) granulated sugar: Sweetens our creamy filling.
3 tablespoons cornstarch: Our thickening agent for a perfectly spoonable custard.
2 large egg yolks: Provides richness, color, and helps with thickening.
2 tablespoons unsalted butter: Adds glossiness and a luxurious mouthfeel.
1 teaspoon pure vanilla extract: Enhances the overall flavor.
¾ cup (about 1-2 medium) very ripe bananas, finely mashed: Infuses our custard with pure banana goodness. Make sure it’s very smooth for the best texture.
½ teaspoon fresh lemon juice (optional but recommended): Helps prevent the mashed bananas from browning too quickly in the filling.

For the Dreamy Banana Whipped Cream Frosting:

1 ½ cups (360ml) heavy cream, very cold: Essential for a stable and fluffy whipped cream.
½ cup (60g) powdered sugar: Sweetens and slightly stabilizes the frosting. Sift it for a lump-free result.
1 teaspoon pure vanilla extract: Elevates the flavor profile.
¾ cup (about 1-2 medium) very ripe bananas, finely mashed: The key to our banana-flavored frosting. Ensure it’s extremely smooth.
¼ teaspoon ground cinnamon (optional): A little hint of warmth to complement the banana.

Optional Garnishes for Your Perfect Banana Cream Cupcakes:

Thinly sliced fresh banana rounds.
Crushed vanilla wafers or shortbread cookies.
A dusting of cinnamon or nutmeg.

Let’s Get Baking: The Banana Cream Cupcakes

My absolute favorite part! Baking these Banana Cream Cupcakes fills the kitchen with the most incredible aroma. Get ready for some deliciousness.

Prepare Your Oven and Muffin Tins: First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. If you’re planning to make more than 12 cupcakes, prepare additional tins as needed. I usually have a few on standby! This recipe typically yields about 18-20 cupcakes, so be prepared with two muffin tins or bake in batches.
Combine Dry Ingredients: In a medium bowl, whisk together your all-purpose flour, baking soda, salt, and ground cinnamon. Give it a good whisk to ensure everything is evenly distributed. This step is important for an even rise and consistent flavor in every bite of your Banana Cream Cupcakes.
Cream Butter and Sugars: In a large bowl using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the softened unsalted butter on medium speed until creamy, about 1-2 minutes. Then, add the granulated sugar and light brown sugar. Continue beating on medium-high speed for about 3-4 minutes, or until the mixture is light, fluffy, and pale in color. This creaming process is vital for incorporating air into the batter, which will result in light and tender cupcakes.
Add Eggs and Vanilla: Reduce the mixer speed to medium. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula after each egg to ensure everything is mixed evenly. Once the eggs are in, mix in the pure vanilla extract. The mixture should look smooth and slightly glossy.
Introduce the Bananas: With the mixer on low speed, add the mashed very ripe bananas to the butter mixture. Mix just until combined. Don’t worry if it looks a little curdled at this point; it will come together once the dry ingredients are added. Remember, the riper the bananas, the more intense the flavor!
Alternate Dry and Wet Ingredients: Now, we’ll gently combine the wet and dry mixtures. Add about one-third of the flour mixture to the wet ingredients, and mix on low speed just until barely combined. Then, pour in half of the buttermilk and mix until just incorporated. Repeat this process, adding another third of the flour, then the remaining buttermilk, and finally the last third of the flour. The key here is not to overmix! Overmixing develops the gluten in the flour too much, leading to tough, dense cupcakes. Mix just until no dry streaks of flour remain. A few small lumps are perfectly fine.
Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. I find an ice cream scoop works wonderfully for this, ensuring consistent sizes for your Banana Cream Cupcakes. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown and spring back when lightly touched.
Cool Your Cupcakes: Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for about 5 minutes. This allows them to set slightly. Then, carefully transfer the cupcakes to a wire rack to cool completely. It’s crucial that the cupcakes are completely cool before filling and frosting, otherwise, your beautiful filling and frosting will melt!

Crafting the Dreamy Banana Cream Filling

This filling is what truly elevates these from simple banana muffins to decadent Banana Cream Cupcakes. It’s rich, smooth, and bursting with banana flavor.

Prepare Your Custard Base: In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cornstarch until smooth. Make sure there are no lumps of cornstarch. Place the saucepan over medium heat.
Temper the Egg Yolks: In a separate small bowl, lightly whisk the egg yolks. While the milk mixture is heating, once it starts to get warm (but not boiling), slowly ladle about half a cup of the hot milk mixture into the egg yolks, whisking constantly. This is called “tempering” and it prevents the egg yolks from scrambling when added to the hot liquid. Once tempered, slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Cook the Custard: Continue to cook the custard over medium heat, whisking constantly, until the mixture thickens considerably and comes to a gentle boil. It should be thick enough to coat the back of a spoon. This usually takes about 5-7 minutes after the egg yolks are added. Once it boils, cook for an additional minute, still whisking, to ensure the cornstarch is fully cooked out and the custard is stable. You’ll notice it gets much thicker.
Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the unsalted butter and pure vanilla extract until the butter has fully melted and is incorporated, making the custard wonderfully smooth and glossy.
Incorporate Mashed Bananas: Gently fold in the finely mashed bananas and the optional lemon juice. The lemon juice helps maintain that lovely light color of the banana. Stir until evenly distributed throughout the custard.
Chill the Filling: Pour the banana cream filling into a clean bowl. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. This is super important for a smooth texture! Refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and firm. A properly chilled filling is key for perfect Banana Cream Cupcakes.

Whipping Up the Velvety Stabilized Whipped Cream Frosting

This frosting is light, creamy, and truly shines with banana flavor, making it the crowning glory of our Banana Cream Cupcakes. It’s designed to be stable enough to hold its shape beautifully!

Chill Your Equipment: For the best whipped cream, I always recommend chilling your mixing bowl (preferably a metal one) and whisk attachment in the freezer for about 15-20 minutes before you start. This helps the cream whip up faster and more stably.
Whip the Cream: Pour the very cold heavy cream into your chilled mixing bowl. Begin whipping on medium-low speed, gradually increasing to high speed. As the cream begins to thicken, slowly add the sifted powdered sugar, vanilla extract, and optional cinnamon. Continue whipping until the cream forms stiff peaks. You’ll know it’s ready when you lift the whisk and the peak of cream stands straight up. Be careful not to over-whip, or you’ll end up with butter!
Prepare Mashed Bananas: In a separate small bowl, ensure your mashed bananas are very, very smooth. If there are any lumps, your frosting won’t be as smooth. You can even press them through a fine-mesh sieve if you’re aiming for absolute perfection.
Gently Fold in Bananas: Carefully fold the smooth mashed bananas into the whipped cream using a spatula. Be gentle so you don’t deflate all that lovely air you just whipped into the cream. Mix just until the banana is evenly incorporated and the frosting is smooth and uniform in color. This banana-infused frosting truly makes these Banana Cream Cupcakes spectacular!
Chill the Frosting: Place the finished frosting in the refrigerator for at least 30 minutes to firm up slightly before piping. This makes it much easier to work with.

Assembling Your Magnificent Banana Cream Cupcakes

Now for the grand finale! Bringing all these delicious components together to create the ultimate Banana Cream Cupcakes.

Prepare the Cupcakes for Filling: Once your cupcakes are completely cool, use a small paring knife or a cupcake corer to remove the center from each cupcake. You’re aiming for a cavity about ¾ inch deep and about 1 inch in diameter. Don’t discard the removed cake pieces; you can either nibble on them (my preferred method!) or save them to cap the filling later, though I usually find it unnecessary as the frosting covers everything beautifully.
Fill the Cupcakes: Spoon the thoroughly chilled banana cream filling into a piping bag fitted with a round tip (or simply snip off the corner of a sturdy freezer bag). Pipe the filling generously into the hollowed-out centers of each cupcake. You want them to be nicely mounded with that glorious banana cream goodness. This is where the magic truly begins for your Banana Cream Cupcakes.
Frost the Cupcakes: Now for the frosting! Transfer your chilled banana whipped cream frosting to a piping bag fitted with your favorite decorative tip (a large star tip like an Ateco 827 or Wilton 1M works beautifully, or even just a large round tip). Pipe a generous swirl of frosting on top of each filled cupcake, starting from the outside edge and working your way inward to create a beautiful peak. Be creative and have fun with your frosting technique!
Garnish (Optional): If desired, immediately garnish your Banana Cream Cupcakes with a thin slice of fresh banana, a sprinkle of crushed vanilla wafers, or a light dusting of cinnamon. If using fresh banana slices, make sure to add them just before serving, as they can brown quickly.

Pro Tips for Perfect Banana Cream Cupcakes

I’ve made these Banana Cream Cupcakes countless times, and I’ve picked up a few tricks along the way that I’d love to share to ensure your baking success!

Embrace Overripe Bananas: I cannot stress this enough – the riper your bananas are, the more intense and delicious the banana flavor will be in your cupcakes, filling, and frosting. Look for bananas with significant brown spots or even entirely brown skins. They might not look pretty, but they are flavor powerhouses for baking!
Room Temperature Ingredients are Key: For the cupcakes, ensure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that traps air efficiently, resulting in a lighter and more tender crumb. Cold ingredients can cause the batter to curdle and affect the texture.
Do Not Overmix the Batter: After you add the dry ingredients and buttermilk to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, chewy cupcakes rather than the light and tender ones we’re aiming for. A few small lumps are perfectly acceptable.
Chill, Chill, Chill: Both the banana cream filling and the banana whipped cream frosting need to be thoroughly chilled. The filling needs ample time to set up and become firm, while the frosting benefits from a chill to stabilize and become easier to pipe. Rushing this step can lead to a runny mess, and we don’t want that for our gorgeous Banana Cream Cupcakes!
Prevent Banana Browning: For the filling, a tiny bit of lemon juice goes a long way in preventing the mashed bananas from browning prematurely. While it won’t entirely stop it over long periods, it helps maintain a more appealing color. For fresh banana garnishes, slice them just before serving to keep them looking fresh.
For Extra Stability (Frosting): If you live in a very warm or humid climate, or if you need your frosting to hold up for a longer period at room temperature, you can add a small amount of gelatin to the whipped cream. Dissolve ½ teaspoon unflavored gelatin in 1 tablespoon cold water, then microwave for 5-10 seconds until clear. Let it cool slightly, then slowly drizzle it into the whipped cream while beating on medium-high speed before it reaches stiff peaks. This creates an incredibly stable whipped cream. Remember, this step is optional!
Evenly Sized Cupcakes: Using an ice cream scoop to portion your batter into the muffin liners ensures that your cupcakes bake evenly and look uniform. This is especially helpful if you’re aiming for a professional presentation.

Storage and Enjoyment

These Banana Cream Cupcakes are undeniably best enjoyed fresh, ideally on the day they are made, or within 24 hours. The fresh banana in the filling and frosting means they have a shorter shelf life and require special storage.

Refrigeration is Key: Because of the fresh banana and dairy-based filling and frosting, these cupcakes must be stored in an airtight container in the refrigerator. This will keep them fresh and safe to eat.
Optimal Enjoyment: While they need to be refrigerated, I find that letting them sit out for about 15-20 minutes at room temperature before serving enhances the flavors and softens the frosting to a perfect consistency. The textures really shine when they’re not straight out of the fridge.
Shelf Life: Stored properly in the refrigerator, your Banana Cream Cupcakes will remain delicious for up to 2-3 days. Beyond that, the fresh banana may start to brown and the texture might change slightly.
Freezing (Not Recommended): Unfortunately, due to the fresh banana in both the filling and the frosting, these cupcakes do not freeze well. The texture of the banana can become watery and unpleasant upon thawing, and the whipped cream frosting may weep. It’s best to bake and enjoy them within a few days!

I truly hope you enjoy making and devouring these incredible Banana Cream Cupcakes as much as I do. They are such a delightful treat, perfect for any occasion or just because you deserve something wonderfully delicious!

Conclusion:

So, there you have it – the journey to creating what I genuinely believe are some of the most irresistible desserts you’ll ever bake. These aren’t just any cupcakes; they are a delightful symphony of flavors and textures designed to bring a smile to anyone’s face. If you’ve been searching for that perfect treat that combines comfort, indulgence, and a touch of homemade magic, then these Banana Cream Cupcakes are absolutely a must-try. I can confidently say that once you bite into one of these, you’ll understand why I’m so enthusiastic. The moist, tender vanilla cake base perfectly complements the rich, velvety banana cream filling, creating a harmonious balance that is truly out of this world. And let’s not forget the cloud-like whipped topping that crowns each cupcake, adding a light, airy finish that prevents them from being overly heavy. It’s this thoughtful layering of textures and tastes that elevates them from a simple cupcake to an unforgettable culinary experience, making them suitable for everything from a casual afternoon treat to the star dessert at your next gathering.

What truly sets this recipe apart is the homemade banana cream, infused with real, ripe bananas, delivering an authentic fruit flavor that store-bought versions simply cannot replicate. It’s fresh, vibrant, and utterly delicious. Furthermore, the combination of the tender cake, the creamy filling, and the light topping creates a sensory experience that is both comforting and exciting. Every element has been carefully crafted to contribute to the overall perfection, ensuring each bite is as good as the last. They are a testament to the fact that sometimes, the simplest ingredients, when treated with care and attention, can yield the most extraordinary results. Trust me when I say, the effort is minimal compared to the incredible payoff in flavor and joy.

Elevate Your Serving Experience: Creative Suggestions

While these decadent delights are phenomenal on their own, there are several ways you can elevate their presentation and serving. For a casual gathering, arrange them artfully on a tiered stand, perhaps with a scattering of fresh banana slices or a sprinkle of cinnamon for an inviting aroma. If you’re hosting something a bit more formal, consider serving them on individual dessert plates, garnished with a delicate chocolate curl or a single, perfectly ripe raspberry. A light dusting of cocoa powder or a tiny drizzle of caramel sauce can also add a touch of gourmet flair and an extra layer of flavor complexity. Imagine pairing them with a freshly brewed cup of coffee or a tall glass of cold milk – it’s a match made in dessert heaven! For the adults, a small serving of a complementary liqueur, like a banana liqueur or a spiced rum, on the side can create a sophisticated pairing that enhances the banana notes beautifully. Think about how the visual appeal contributes to the overall enjoyment; a beautifully presented dessert tastes even better.

Unleash Your Creativity: Exciting Variations

One of the aspects I love most about baking is the ability to adapt and personalize recipes, and these cupcakes are no exception. If you’re feeling adventurous, don’t hesitate to experiment! For a different cake base, you could try a spiced cake recipe to complement the banana cream, or even a subtle coconut cake for a tropical twist. The banana cream filling itself is incredibly versatile; you could fold in finely chopped toasted pecans or walnuts for a nutty crunch, or even a tiny pinch of nutmeg or allspice to warm up the flavor profile. Craving a different fruit? Consider making a peach cream or a berry cream variation by gently folding in pureed fruit into the base cream recipe – just be mindful of the liquid content. You could also transform this recipe into a larger dessert; bake the cake in an 8×8 inch pan, spread the banana cream over the cooled cake, and top with the whipped cream for an easy ‘banana cream sheet cake’ that serves a crowd. For a fun, bite-sized option, make mini cupcakes, adjusting baking time accordingly. Or, if you’re a chocolate lover, a drizzle of dark chocolate ganache over the whipped cream before serving would be an absolute dream. The possibilities are truly endless, limited only by your imagination!

Now, I’ve shared my secrets, my tips, and my enthusiasm for these wonderful treats. All that’s left is for you to roll up your sleeves, gather your ingredients, and experience the pure delight of baking these yourselves. Don’t hesitate, take the plunge! I promise you, the aroma filling your kitchen will be reward enough, even before that first glorious bite. And once you do, I would absolutely love to hear about your baking adventure! Did you stick to the recipe, or did you put your own creative spin on it? What did your friends and family think? Please, share your experiences, your photos, and your triumphs. Your feedback and stories inspire me and others in our wonderful community of home bakers. Happy baking, and get ready to fall in love with your new favorite dessert!