Thank you so much for being here today — really. I can’t tell you how excited I am to share these Luxurious Banana Cream Cupcakes, because they’re the kind of cupcake that makes people stop mid-bite and close their eyes. They’re soft, fluffy, unbelievably moist, and filled with the silkiest banana pastry cream that tastes like banana pudding and custard had a beautiful baby.

These cupcakes are pure happiness.
They’re nostalgic, cozy, creamy, and elegant all at once.

I grew up with banana cream pie as a treat on special weekends, and these cupcakes feel like the cupcake version of that childhood dessert — only even softer, prettier, and more luxurious.

If banana desserts make your heart flutter even a little, subscribe to my recipe emails… because oh my friend, today’s cupcake is magical.

Overview of the Recipe

What These Cupcakes Are

A three-component dessert:

1. Soft Banana Cupcakes — moist, tender, lightly sweet
2. Banana Pastry Cream Filling — silky, velvety, pudding-like
3. Whipped Banana-Vanilla Frosting — fluffy, cloud-like

Together?
They create the ultimate banana cream experience.

Why You’ll Love Them

• Soft bakery-style texture
• Real banana flavor
• Thick custard filling (the real star!)
• Light whipped frosting
• Easy ingredients
• Look fancy with very little effort
• Perfect for birthdays, brunches, baby showers, holidays

What They Taste Like

Imagine banana bread…
but lighter, fluffier, more delicate.

Now imagine biting into it and warm banana-vanilla custard melts into your mouth.
Then imagine the whole thing topped with frosting as soft as a cloud.

Yes… THAT.

Full Ingredient List (Cupcakes + Filling + Frosting)

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For the Banana Cupcakes

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup mashed ripe banana (about 1 large)
• ½ cup buttermilk

For the Banana Cream Filling

(silky pastry cream — essential for “luxurious” texture)

• 1 cup whole milk
• ½ cup mashed banana (very smooth)
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 2 egg yolks
• 1 tablespoon butter
• ½ teaspoon vanilla extract

For the Banana-Vanilla Whipped Frosting

• 1½ cups heavy whipping cream
• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons banana pudding mix (dry)
  (This gives the frosting stability AND that luxurious banana flavor.)

Optional Garnishes

• banana slices
• crushed vanilla wafers
• caramel drizzle
• toasted coconut

How to Make Banana Cream Cupcakes

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Step 1 — Make the Banana Cupcakes

1. Preheat oven to 350°F (175°C).
2. Line a cupcake pan with 12 liners.
3. Whisk flour, baking powder, baking soda, and salt.
4. In a separate bowl, beat butter and sugar until light and creamy.
5. Add eggs one at a time, mixing well.
6. Beat in vanilla and mashed banana.
7. Add dry ingredients and buttermilk alternately.
8. Mix until just combined — batter will be smooth and slightly thick.
9. Divide into cupcake liners (⅔ full).
10. Bake 18–20 minutes or until tops spring back.
11. Cool completely.

Step 2 — Make the Banana Cream Filling

1. In a saucepan whisk milk, mashed banana, sugar, cornstarch, flour, and egg yolks.
2. Heat on medium, whisking constantly until thick and creamy (about 4–6 minutes).
3. Remove from heat and stir in butter + vanilla.
4. Cool completely — pastry cream will thicken as it sits.

Step 3 — Core and Fill the Cupcakes

1. Use a knife or cupcake corer to remove the center of each cupcake.
2. Fill each cupcake with 1–2 teaspoons of banana pastry cream.
3. Replace the “cupcake lid” if desired.

Step 4 — Make the Banana-Vanilla Whipped Frosting

1. In a bowl, beat cream cheese until smooth.
2. Add powdered sugar and beat until fluffy.
3. Add vanilla + pudding mix.
4. Slowly stream in heavy cream while whipping.
5. Beat until thick, fluffy, and pipeable.

Step 5 — Frost the Cupcakes

Pipe tall swirls of frosting on top.
Add garnishes if desired.

Stop and admire your bakery-style creation.
They’re stunning.

What to Serve With These Cupcakes

These cupcakes shine alongside:

• cold milk
• vanilla latte
• chai tea
• brunch spreads
• fruit platters

Tips for the Best Banana Cream Cupcakes

• Use very ripe bananas for deep flavor
• Don’t overmix batter — keeps cupcakes tender
• Cool cupcakes completely before filling
• Chill pastry cream for perfect thickness
• Add frosting only to cooled cupcakes
• Refrigerate cupcakes for cleaner bites
• Use banana pudding mix for stable frosting

Print

Storage Instructions

Fridge

Store covered for 3–4 days.

Freezer

Freeze unfilled, unfrosted cupcakes up to 2 months.

Frosting and filling should be made fresh.

General Information

Banana cream cupcakes are inspired by banana cream pie but elevated into a decadent handheld dessert. The combination of pastry cream + whipped frosting gives them a luxurious feel similar to gourmet bakery cupcakes.

Frequently Asked Questions

1. Can I skip the filling?

Yes — but it’s the best part!

2. Can I use boxed pudding instead?

Yes — vanilla or banana works.

3. Can I double the recipe?

Absolutely — makes 24 cupcakes.

4. Why did my cupcakes sink?

Overmixed batter or underbaking.

5. Can I make them ahead?

Yes — bake cupcakes a day ahead, fill + frost the next day.

Conclusion

These Luxurious Banana Cream Cupcakes are creamy, dreamy, soft, and absolutely unforgettable. They’re perfect for birthdays, celebrations, and cozy weekends. Thank you for baking with me today — it warms my heart every single time.

Try my:

• Cardamom Tea Cake

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Nutrition Information (per cupcake)

Nutrient	Amount
Calories	298
Protein	4g
Carbs	39g
Sugar	28g
Fat	14g
Fiber	1g
Sodium	118mg