Banana Cream Cupcakes

Servings: 16
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cups mashed very ripe bananas (about 2 large bananas)
  • 1 tsp lemon juice
  • 6 Tbsp unsalted butter , softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup low-fat buttermilk
  • 1 recipe easy vanilla pastry cream , recipe follows
  • 2 bananas , sliced

Easy Vanilla Pastry Cream

  • 2 (3.5 oz) boxes instant vanilla pudding mix
  • 2 cup heavy whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla extract


  1. Preheat oven to 325 degrees. In a small mixing bowl combine flour, baking powder, baking soda and salt, set aside. In a small bowl mix mashed bananas with lemon juice, set aside. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy about 3 - 4 minutes. Mix in egg and vanilla. Add mashed bananas and stir until combine. Mix in the flour mixture alternating with the buttermilk. Pour 1/4 cup mixture into greased muffin cups or paper muffin cups. Bake for 22-24 minutes until toothpick inserted in center of muffin comes out clean. Remove from oven and let muffins cool in muffin pan 5 minutes, then remove from muffin pan and let cool 30 minutes on a wire cooling rack. Pipe vanilla pastry cream on top of muffins and refrigerate until ready to serve. Place banana slices on top immediately before serving.

Easy Vanilla Pastry Cream

  1. In a medium mixing bowl whisk together all ingredients about 2 minutes until very thick. Refrigerate mixture about 30 minutes until fully set. Stir once more to remove clumps.