In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in butter and vanilla extract.
Let the custard cool, then fold in sliced bananas.
Assemble the Cupcakes:
Spoon the banana custard into the prepared crusts, filling each to the top.
Chill the filled cupcakes in the refrigerator for at least 2 hours to set.
Prepare the Topping:
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Pipe or spoon the whipped cream over the chilled custard filling.
Garnish and Serve:
Decorate with banana slices and a drizzle of caramel sauce.
Serve immediately or store in the refrigerator until ready to serve.
Tips for Success:
Fresh Bananas: Use ripe but firm bananas for the best flavor and texture.
Custard Consistency: Ensure the custard is thickened properly to prevent it from becoming runny.
Chilling Time: Allow enough time for the cupcakes to chill and set in the refrigerator.
Banana cream pie cupcakes are a delightful dessert that combines the best of both worlds: the classic flavors of banana cream pie with the fun and convenience of cupcakes. Perfect for parties, gatherings, or simply as a treat for yourself, these cupcakes are sure to impress!
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