Banana Cream Pie Cupcakes

Yields: Approximately 12 cupcakes Prep time: 30 minutes Cook time: 15 minutes Chill time: 2 hours

Ingredients :

• • For the Cupcakes:
    • 1 box (18.25 oz) yellow cake mix
    • 1/2 cup milk
    • 1/4 cup vegetable oil
    • 3 large eggs
    • Cupcake liners
    • Muffin tin
  • For the Custard Filling:
    • 3 large egg yolks
    • 1/4 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 1/2 cups milk
    • 1/4 teaspoon salt
    • 2 tablespoons unsalted butter, cut into pieces
    • 1 teaspoon pure vanilla extract
    • 2 medium ripe bananas, sliced
  • For the Whipped Cream Topping:
    • 1 cup heavy cream
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon pure vanilla extract
  • For Garnishing:
    • Sliced bananas
    • Caramel sauce

Instructions : 

1. Make the Cupcakes:

   • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
   • In a large bowl, whisk together cake mix, milk, oil, and eggs according to package directions.
   • Divide batter evenly among the prepared cupcake liners.
   • Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cupcakes cool completely in the tin for a few minutes before transferring them to a wire rack to cool completely.

• Make the Custard Filling:

  • In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
  • Gradually whisk in milk until well combined.
  • Add salt and cook over medium heat, stirring constantly, until the mixture thickens and gently boils.
  • Remove from heat and immediately stir in butter and vanilla extract until melted and smooth.
  • Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely cooled.
  • Once cooled, gently fold in the sliced bananas.

• • Assemble the Cupcakes:

    • Carefully spoon the banana custard into the cooled cupcakes, filling each to the top.
    • Refrigerate for at least 2 hours, or until the custard is set.

  • Make the Whipped Cream Topping:

    • In a chilled bowl with an electric mixer, beat heavy cream on medium speed until soft peaks form.
    • Gradually add powdered sugar and vanilla extract, beating on high speed until stiff peaks form.

  • Garnish and Serve:

    • Pipe or spoon the whipped cream over the chilled custard filling.
    • Top with banana slices and drizzle with caramel sauce.
      1. • Serve immediately or store in the refrigerator until ready to enjoy.

      Tips for Success:

      • Use fresh, ripe bananas for optimal flavor and texture.
      • Ensure the custard is cooked to the right consistency to avoid runniness.
      • Allow sufficient time for the cupcakes to chill and set before serving.

      These Banana Cream Pie Cupcakes are the perfect blend of classic pie flavors and the fun convenience of cupcakes. Ideal for parties, gatherings, or as a delightful treat, they’re sure to impress every dessert lover!