banana cream cupcakes


Banana Cream Cupcakes

Isn’t December just so exhausting? The shorter days, dreary weather, and gift-shopping can really take it out of you. All I ever want to do when I get home is get into one of my many pairs of leopard-print pajamas and call it a night. And while I do often go through with such exciting plans, there are those other nights where I find myself needing to prepare something for Holiday Party Number (fill-in-the-blank-too-many). So what’s a girl to do when she wants to be lazy and still wow at the next potluck? 

How about some halfway-homemade banana cream cupcakes? Yeah that should do. 

Banana Cream Cupcake Filling

Granted, banana cream doesn’t scream Christmas, but we could all use a little more sunshine this time of year. Am I right? Use whatever excuse you need, but mine was because my coworker’s son Jack made a special request for banana cream pie at our office holiday party and I didn’t want to disappoint.

Keeping my sanity and his love for bananas in mind, I decided to make more party-friendly cupcakes with the help of a few boxes of cake and pudding mix. It was a simple as adding cinnamon and graham cracker crumbs to cupcakes made from a boxed white cake mix, filling the cupcakes with banana cream pudding also from a box, and whipping up a frosting that included instant pudding, from, you guessed it, a box. 

Banana Cream Cupcakes | fortune goodies

Once assembled, I topped each cupcake with graham cracker crumbs and banana slices. Easy.

Jack loved them so much that he had three, and I got to keep my dignity and bought myself a few extra minutes of sleep. It was a win-win. Halfway homemade is sometimes the best way. 

Let’s agree to take it easy this week. Okay, sounds good. 

banana cream cupcakes
for the cupcakes
  1. 1 box white cake mix
  2. egg whites, oil, and water as called for on box instructions
  3. 1 tablespoon cinnamon
  4. ½ cup graham cracker crumbs
for the banana cream filling
  1. 1 (3.5 oz) box instant banana cream pudding
  2. 2 cups milk
for the frosting
  1. 2 (3.5 oz) boxes instant vanilla pudding mix
  2. 2 cup heavy whipping cream
  3. 1 cup whole milk
  4. 1 teaspoon vanilla extract
  5. ½ cup graham cracker crumbs
  6. banana slices
  1. Prepare cupcakes as directed on the box, adding cinnamon and graham cracker crumbs to the batter.
  2. As cupcakes bake, prepare filling and frosting.
  3. Mix banana pudding mix with milk according to package directions.
  4. Chill pudding for at least 30 minutes.
  5. For the frosting, beat vanilla pudding mix with heavy whipping cream, milk, and vanilla until stiff peaks form.
  6. Chill for at least 30 minutes to set.
  7. Once cupcakes have baked and cooled, core and fill with banana cream pudding.
  8. Frost cupcakes, top with banana coins and graham cracker crumbs.
Fortune Goodies

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11 Responses to banana cream cupcakes

  1. Aura Rogel says:

    I love it

  2. Lori in Maine says:

    Hello! Love this quick and simple idea. LOVE banana ANYTHING even more. But how did you keep the banana slices from turning brown and losing their appeal? Thanks and happy baking!!

    • Yang says:

      Hi Lori! The trick to keeping bananas from turning brown is to sprinkle or dip them in citrus juice. Lemon, lime, orange all work. I didn’t need to do that myself because the cupcakes were devoured quite soon after I made them, but juice is the way to go if you want them to keep a little longer. Hope that helps!

  3. chelsie says:

    Can you use 2% instead of whole milk.

  4. Sam says:

    do these need to be refrigerated?

  5. Rose says:

    Fabulous frosting and cupcakes

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