Banana Caramel Cream Pie Cupcakes

Banana Caramel Cream Pie Cupcakes

banana custard:

  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1 ripe banana, peeled
  • 2 tablespoons granulated sugar
  • 2 egg yolks
  • 2 tablespoons corn starch

banana cupcakes:

  • 1 box white cake mix
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 1 cup buttermilk
  • 1/3 cup sour cream
  • 2 ripe bananas, peeled and mashed
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla

whipped cream topping:

  • 2 cups heavy whipping cream, cold
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 cup Dulce de Leche
  • coarse salt
  • small cookies


To make the custard, combine all ingredients in a blender until smooth and pour into a saucepan.  Over medium heat, bring the custard to a boil while whisking constantly, until very thick.  Remove from the heat, cover with plastic and chill thoroughly in the refrigerator.

For the cupcakes, preheat the oven to 350.  combine the dry ingredients in the bowl of your stand mixer fitted with the paddle attachment.  Add the wet ingredients and mix for two minutes until well combined.  Divide the batter between 30 cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.  Cool completely on a wire rack, covered with a clean kitchen towel.

For the whipped cream, pour the cream into the bowl of your stand mixer fitted with the whisk attachment.  Whip the cream, gradually adding the powdered sugar, vanilla and nutmeg, until very thick and stiff.  Refrigerate until needed.

To assemble the cupcakes, use a cupcake corer to remove the center of each cupcake.  Fill with the chilled custard.  Pipe the whipped cream on top, drizzle with the dulce de leche (it's extremely thick - too thick to "drizzle" - so I squeezed it through a piping bag), sprinkle with a little salt and top with a cookie.  Refrigerate until ready to serve.


Yields 30 cupcakes


Recipe from Curly Girl Kitchen

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