Banana Boston Cream Pie Cupcakes

Banana Boston Cream Pie Cupcakes are a tasty miniature version of the larger classic dessert, with a homemade banana pudding and chocolate ganache glaze.

Banana Boston Cream Pie Cupcakes

Did you guys have a nice Easter weekend? I had loads more fun then I normally do on weekends- riding bikes, spending time at the beach, going out to dinner, shopping at the mall and helping John make one of those trendy naked cakes from scratch for Easter (and then eating it- best part!). It was refreshing and relaxing and rejuvenating, but TBH now I’m a little bummed about getting back-to-real-life a.k.a Monday.

Banana Boston Cream Pie CupcakesSad Mondays call for super fun treats to cheer us up, though, right? And these Banana Boston Cream Pie Cupcakes are my new favorite because I think anything mini is just adorbs, especially mini cupcakes. Well, these actually are regular sized cupcakes, but they are a miniature version of the classic dessert, Boston Cream Pie. How kewt is that?

Banana Boston Cream Pie CupcakesI used a vanilla sponge cupcake recipe from Martha Stewart as the base for this recipe, because her baking recipes have never failed me and these cupcakes are some of the lightest and fluffiest you’ve ever tasted. You really want a moist, springy cupcake for this recipe since we are sandwiching a filling into the middle.

Banana Boston Cream Pie Cupcakes

And speaking of filling, I deviated from the typical vanilla pastry cream that typically accompanies Boston cream pie. Instead I whipped up a super simple homemade banana pudding (that would actually make a pretty killer dessert on it’s own), and then accented it with a couple of fresh banana slices inside each cupcake. Then these marvelous Banana Boston Cream Pie Cupcakes are topped with rich, shiny chocolate ganache glaze, just like the OG Boston Cream Pie- no need to mess with that!


Banana Boston Cream Pie Cupcakes
5 from 1 vote

Banana Boston Cream Pie Cupcakes

Banana Boston Cream Pie Cupcakes are a tasty miniature version of the larger classic dessert, with a homemade banana pudding and chocolate ganache glaze.

Course Dessert
Cuisine American
Keyword banana cream pie cupcakes, banana cupcakes, boston cream pie cupcakes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Calories 300 kcal
Author Denisse


For the banana custard:

  • 2 ripe bananas
  • 1 1/4 cup milk
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 1 pinch salt
  • 1-2 tablespoons agave syrup
  • 1/2 teaspoon vanilla extract

For the cupcakes:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 6 tablespoons butter
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract

For the chocolate ganache:

  • 8 ounces chocolate chips
  • 1/3 cup sugar
  • 1/3 cup water
  • 3 tablespoons butter
  • 1 firm banana thinly sliced


  1. Place bananas and milk into a blender and blend until smooth. Pour mixture into a saucepan and bring to a simmer over medium heat, then reduce to a low heat.
  2. In a small bowl, whisk together egg yolks and cornstarch until smooth. Gradually add about half of the warm banana mixture to bowl, whisking constantly. Add salt, agave and vanilla and whisk to combine. Transfer the contents of the bowl into the saucepan and simmer on low heat for about 10 minutes or until mixture has thickened. Transfer to an airtight container and refrigerate until chilled.

  3. Preheat oven to 350 degrees. Coat muffin tins thoroughly with butter and a light dusting of flour. Whisk together flour, baking powder and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  4. Beat eggs and sugar with a mixer on high speed for about 5 minutes or until thick and pale. Add in dry ingredients. Bring milk and butter to a boil and pour into mixer. Add vanilla and continue to beat until smooth.
  5. Divide batter among muffin cups, halfway. Bake until cupcakes are golden and a toothpick inserted in the middle comes out clean, about 15 minutes. Let cupcakes cool in the tins for about 10 minutes, before transferring to wire racks to cool completely.
  6. While cupcakes are cooling, make the glaze. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat and stir in butter until melted and incorporated. Let cool slightly.
  7. Using a serrated knife, cut each cupcake in half horizontally. Spread about 1 tablespoon banana pudding on each cupcake bottom. Top with a few banana slices and sandwich with top of cupcake. Spoon glaze on top. Repeat process with remaining cupcakes and serve.


Banana Boston Cream Pie Cupcakes

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