Banana Cupcakes with Vanilla Pastry Cream
109 comments » 
Since I have embraced summer in January this week, inspired by the S’more Nut Bars, I thought I would follow up with these banana cupcakes. As I have mentioned pretty much every single time I make a cupcake recipe, I am a huge, huge, HUGE frosting fan. Adore frosting. Eat it by the spoonful when I make it (shhh!). Given my infatuation with it, I was immediately intrigued when I came across this recipe for cupcakes that did NOT have frosting on them. No frosting, but instead, pastry cream. Simply genius. Pure genius. I might love pastry cream just about as much as frosting.
This combination really is one of the freshest takes I’ve found on cupcakes in quite some time. The pastry cream is such a natural pairing with the banana flavor and it keeps the whole thing feeling light and not weighed down by frosting. Eating the cupcake is actually quite reminiscent of a banana cream pie. Only without the fuss of pie crust!
The book gives a few different options for topping these babies – piping the pastry cream with a decorating bag and tip, using an ice cream or cookie scoop to drop a dollop on top, or using a spatula to slather the cupcakes with the cream. Although I have pastry bags and tips, I really liked the idea of the scoop on top and that’s what I did. Feel free to be creative and decorate at will!
And then dig in 
Three years ago: Perfection Pound Cake
Banana Cupcakes with Vanilla Pastry Cream
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
Total Time: 45 minutes
Ingredients:
For the Banana Cupcakes:
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilkFor the Vanilla Pastry Cream:
3 cups half-and-half
6 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extractDirections:
To Make the Banana Cupcakes:
1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
2. Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
4. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
To Make the Vanilla Pastry Cream:
1. Set a fine-mesh sieve over a medium bowl.
2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.
To Assemble the Cupcakes:
If you have a pastry bag, fit the bag with a large tip, fill the bag with the pastry cream, and pipe out enough pastry cream to cover each cupcake.If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the pastry cream and dispense it onto the top of the cupcake.
You can also use an offset spatula to frost the cupcakes. Top with a single slice of fresh banana or a dried banana chip.
To Serve: You can either top these with the pastry cream and refrigerate until ready to serve; or keep the cupcakes at room temperature and top with the pastry cream right before serving.
(Recipe adapted from Baked: New Frontiers in Baking)
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as a big fan of banana bread I have to bookmark this recipe. it sounds and looks divine.
one question tho, Michelle, can I increase the amount of butter? I try to avoid as much as possible shortening or margarine.
Thanks
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Michelle on February 15th, 2011 at 5:20 pm
You could sub butter for the shortening, but there may be a difference in texture.
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I’m with you- frosting all the way. These sound great!
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I have bananas AND an excuse to make cupcakes. Life is good.
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I am not the biggest lover of pastry cream (generally would prefer icing), but this sounds like an interesting twist. And, definitely a great play on banana cream pie!
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This looks incredible!! One of my dear friends LOVES banana cupcakes. I must make these for her
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Brilliant! I love the addition of pastry cream.
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Just came across your site, and I have just about every recipe tagged to print!! You make such delicious goodies
I love baking, too, and it’s my resolution this year to do more of it (twice a month, to be exact!). I’ve made pastry cream before and it’s delicious– it seems like it will be amazing with these cupcakes! I’m also TOTALLY loving your s’mores bars below! New follower!!
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Fantastic idea. These look amazing. Thanks for sharing!
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Oh my goodness. These look out-of-this-world!!!!! You can’t really go wrong with a cupcake that tastes like a banana cream pie. Seriously….
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I was just flipping through that book last night and stop and marked this page to put on my must try list!! I love the Baked Boys! Even treked through Redhook Brooklynn to go to the bakery.
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Wow wow wow! Pastry cream on cupcakes is one of the best ideas I’ve ever heard!! I’m a frosting gal too but pastry cream and me get along well to
I love that you described them as being reminiscent to banana cream pie, YUM!
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The last picture with the fork is awesome! I am a HUGE frosting fan too! But pastry cream, well that just takes it to a whole other amazing level. This is genius!
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Ohh pastry cream!! I could eat bowlfuls of it! What a fantastic topping for cupcakes. I will definitely be eating a whole batch of these by myself in the near future!!
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I’m still a kid at heart and I LOVE good frosting! YUM!
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Always looking for OTHER banana recipes, this is perfect! I think i am tired of banana bread. Nice recipe.
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Ooo, these sound amazing!
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Uh, WOW. These look amazing!
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This really is brilliant. Its almost like banana cream pie in a cupcake! so cool!
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someone’s baking their way through new frontiers in baking this week! if i remember correctly, this is one of the recipes in the book that doesn’t have a picture – so thanks for providing a visual.
does the pastry cream stay fairly soft after chilling, or does it firm up nicely?
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Michelle on February 15th, 2011 at 9:03 pm
It firms up after chilling, but once you to the cupcakes with it you’ll want to eat it relatively soon, otherwise pop them in the fridge so the pastry cream doesn’t start to warm up and slide off.
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It looks delicious.
I have an easier recipe to share with you. Propably you will see it in one of my future posts
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How are you not the size of a house?! If I spent as much time baking as you do, I’d be HUUUUUGE! It would just be too tempting to have all these yummies in the house. Do you eat them all or give them away?
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Michelle on February 15th, 2011 at 9:05 pm
Haha! I definitely do not eat them all. I share with family and friends, many times will only make a 1/2 batch of a recipe, and/or freeze leftovers of things like cookies, brownies, cheesecake, etc.
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These sound yummy! Do you have to wait until you serve the cupcakes before topping with cream? Or do they hold up well all prepared?
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Michelle on February 15th, 2011 at 9:06 pm
I would top the cupcakes immediately before serving. Or, top them and then refrigerate if you won’t be serving within about 10 to 15 minutes.
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They look delicious, but I’m wondering if they store very well? Or do you just dollop on the pastry cream right before eating?
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Michelle on February 15th, 2011 at 9:07 pm
Mollie – I would keep the cupcakes in an airtight container at room temperature and the pastry cream chilled in the fridge until you’re ready to serve, then dollop on the pastry cream right before serving.
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Great recipe! The pastry creme sounds so rich and delicious.
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Unlike you, I’m actually not a fan of frosting; pastry cream on the other hand, I love! This is a fabulous idea, I can’t wait to try these cupcakes. Thanks for sharing the recipe!
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Your killing me with these! I want to pluck one off the screen and eat it!! The pastry cream sounds so much better than frosting
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Yum yum yum! I must make these pronto!
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Pstry cream must be in the air. I’ve been concocting a recipe for whoopie pies filled with carmel pastry cream and glazed with a caramel ganache.
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Wow, I’ve never tasted vanilla pastry cream! The recipe sounds delightful and I’m sure will taste good with the banana flavor. Thanks for sharing!
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Pastry cream atop a cupcake! Such an innovative idea. I’m always looking for a new way to make frosting so I’ll definitely be trying these out.
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These look totally decadent and delicious! I love the pastry cream on top and the little banana garnish. You are so creative!
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These look wonderful. I just love your website. Not only do you have great recipes, but your photography is always beautiful and inspiring.
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OOhhh!!! My daughter will love everything about these!! She has loved bananas ever since that first taste out of the baby food jar and has loved everything banana ever since. I’m not much of a cupcake or cake fan, but for her, I’m thinking we need to make these. I think I’ll surprise her after her dance rehearsal tomorrow. Love ‘em!
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Not only do I love bananas AND pastry cream, but I love banana pudding. I would be ALL OVER these cupcakes!
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You had me at bananas and sealed the deal at cupcakes! I am a huge cupcakeaholic! These sound great..I’ve never had a cupcake without a typical frosting, so I’d love to give this pastry cream a shot!
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These are perfection! I am bookmarking these for future use. Looking to use a lot of your cupcake recipes.
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Ooh boy I will be trying these soon! Maybe I’ll try baking them with a nila wafer on the bottom. yumm!! thanks for sharing.
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I’ve never had pastry cream, but I’m seeing it everywhere. What’s the best thing to make with it so that I can try it when I can eat dairy again?
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Michelle on February 15th, 2011 at 9:11 pm
A spoon?
Seriously though, pastry cream is sooooo good! You could make these cupcakes, Boston cream pie, eclairs… the possibilities are endless!
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I love banana bread, so I’ll have to try the banana cupcakes. The pastry cream goes well with those cupcakes. Thanks for sharing.
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I have a frosting fancy too and your generous mound of pastry cream has me in the clouds! Thank you for sharing.
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Oh my does this look yummy, I want one now!
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Hi I am from New Zealand can someone tell me what half and half is? thanks
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Michelle on February 15th, 2011 at 9:11 pm
Hi Jeanette, Half-and-half is literally a mixture of half whole milk and half heavy cream.
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Just wonderful! Wouldn’t mind to have some right now to keep me company while browsing through all the delicious recipes on FoodBuzz
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Wow, oh man, these sound crazy good. I have never had pastry cream, but with a name like that it must be delicious.
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The banana looks so attractive. why you just put one piece? So sweet, it will be my everyday dessert if you put some more bananas and less cream ^^
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Lovley cupcakes and will be incredibly moist and light coupled with the pastry cream. Mmmmm
now I know what to do next time I have a glut of eggs and over-ripe bananas !
Congrats on Foodbuss top 9 (yet again). Your photos are always fab
Sarah-Jane
http://www.siliconemoulds.blogspot.com
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Pastry cream On a cupcake??? Have I died and gone to heaven??? How amazing
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I love the domed tops on these, they’re almost like scoops of ice cream. Great idea for bananas.
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Do these taste like banana pudding with vanilla wafers? (fingers crossed) =)
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Michelle on February 15th, 2011 at 9:12 pm
Yeah they kinda do!
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These look great! I can’t wait to try them!
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loved them.. looks great.. good job!
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Love pastry cream and love that cute little dish. I bought one just like it Friday at TJ Maxx. Love that store too! Great recipe.
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I made these tonight, and while they were very good, something was just “off” with the cake. You probably included both leavening agents (baking soda & baking powder) to counteract bananas, which typically make baked goods very dense. However, as is, I though this cake was just way to airy and fluffy. It was not cake-like at all. I would make them again but not include the baking soda.
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I totally nearly made this recipe this weekend. With that ringing and endorsement I’m definitely trying it now…
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Frosting is my favorite but pastry cream is so close to it in my heart (and stomach). What a great idea! I like them topped with the banana chip.
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Great recipe for cupcakes banana that look so sweet and yummy.
farida
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I have been faithfully reading your blog for a while and I love trying out the recipes that you post. I just made these banana cupcakes this weekend and HOLY MOLY the best, best, best, best cupcakes I have ever made! And the pastry cream, brilliant! They were so good that I brought them out to the local bar and handed them out to friends during the football games. Everyone loved them, but sadly, they weren’t good enough to score a Jets win.
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Yum! I love the idea of cupcakes topped with pastry cream.
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It’s better than banana cream pie!
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Oooh! I’ve been wanting this book for a few weeks. When I go to rent movies, I always sneak over and peek at another goody. Lol. I guess I’m going to have to buy it now that I know it has stuff like this in it!
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Sounds so decadent, and yet so homey! I want some now!
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Hi, yr one of my go to inspirations and I was wondering if you had a recipe for a banana split cake? My daughter has got it into her head to make this cake for her Girl Scout Auction “Me and My Gal”. I suppose its no different then a banana split cupcake so I could always break it down in that form. I was just asking.
Thank you.
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Michelle on February 22nd, 2011 at 8:28 pm
Hi Jackie, I don’t have one but it’s something I’ve been wanting to make for awhile. Now I’m motivated to make one soon! Stay tuned!
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Hi I was wondering what I could use instead of half and half? I live in England and they don’t have half n half.
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Michelle on March 3rd, 2011 at 8:11 am
Hi Kay, You can use equal parts whole milk and heavy cream to substitute for the half-and-half.
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I made these today and they were WONDERFUL! Your directions were very easy to follow, but for those who are not “bakers” and follow directions religiously, I noticed you left our when to add the mashed bananas. I don’t know that it’s important, but just wanted to let you know
Thanks for all of the wonderful recipes you share!
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Oops, just re-read the direction for the 3rd time and saw where you add the bananas. Sorry
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Just made these- they are wonderful! I did not make the pastry cream (yet) but the cupcakes alone are great- just like a piece of delicious banana cake! And each cupcake is generously sized- perfect for company
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I just made a half batch of the cupcakes because I had extra cream cheese frosting to use and some super ripe bananas, these are so moist and delicious without being dense like banana bread! I used white whole wheat flour and they were still fluffy! Thanks for the perfect banana cake recipe!
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WOW. Made these today and they are out of this world good. I cut back just a little on the baking soda based on someone else’s comment (3/4 tsp instead of 1 tsp) that they were too airy. I don’t think it made that much of a difference really. Doesn’t matter either, because these cupcakes are A.M.A.Z.I.N.G.
Instead of putting the pastry cream on top, I used it as a filling inside the cupcake. I then made a chocolate swiss meringue buttercream frosting for the tops of the cupcakes. These are a triple threat… moist cupcake, creamy devine pastry filling, and light chocolately frosting on top.
Hands down the best cupcakes I’ve made in a long time (and I make a LOT of cupcakes).
THANK YOU THANK YOU!
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That cupcake looks so delicious and yummy….. great pics and thanks for share.
farida
http://kitchensuperfood.com
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help! i am new to baking, been cooking forever… but i cooked the custard/pastry cream for a good 8 minutes over medium heat and the cream is still way too runny to be considered icing. it tastes delicious running all over the side, but what could I have done wrong? any suggestions for firmer cream? should i have just kept cooking it? i was afraid that i might turn it into scrambled eggs. thanks!
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Michelle on July 20th, 2011 at 10:28 am
Hi Sarah, A good test to know when pastry cream is done is that the foam on top with subside, it will bubble up a few times and get a very smooth, glossy look and will almost instantly become thicker. This is when I take it off the stove. That being said, pastry cream definitely will not be as firm as icing, and especially not after it’s first cooked, which is why it requires time in the refrigerator to set up and become firmer.
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Made these for my sons 2nd birthday, but had to go with a traditional cream cheese frosting. Best cupcake ever. Beating out my favorite from a local NYC bakery. So glad I can now make my own. PS my two year old thanks you too!
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These cupcakes are delicious. I have made them twice, and all I can say is WOW. They are the most perfect density ever….not to airy, not too dense, but you definitely get a bang for your cupcake. I however did not make the pastry cream, but have made the cakes with honey frosting. It was so yummy. This time I have made them with chocolate peanut butter frosting (yes, both together) and they are just so tasty. Frosting is also much simpler than pastry cream.
Allie
Enjoy!
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Instead of making these into cupcakes, which I loved them like that, could I use the same cupcake batter for 2 round cake pans? Is there anything I should do differently?
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Michelle on August 11th, 2011 at 6:39 pm
Hi Kelli, Yes you could use the same batter for two round cake pans. The only thing you’d do differently is alter the baking time slightly. You’ll want to bake them longer, I’d start checking them around 28 minutes.
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Kelli on August 12th, 2011 at 5:43 pm
Thank you for the tip:)
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can i subststute 1/4 cup of butter for the shortening which i think takes away from the cupcake.
when i use shortening the cupcake seems oily not buttery light.
in other cupcake receipes can i use butter instead of oil and is it oz for oz?
THANKS A GREAT SITE
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Michelle on August 24th, 2011 at 9:28 am
I usually don’t substitute butter/shortening for the other because they each have specific properties. But if you do give it a try, let me know how it turned out!
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I’ve been using this blog constantly over the summer and this is one of my favorite recipes! I just made these cupcakes tonight. Next time I might make them with frosting but the pastry cream was really awesome and made the cupcakes taste a little lighter.
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Hi, I’m new to your website! I tried these out last night and they were very, very nice. Easy to make and delicious! I’ve posted a link to this on our blog too
Will definitley be trying out more recipes soon!
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I made these cupcakes yesterday. DIVINE! I made the pastry cream yesterday. FANTASTIC! One problem…the pastry cream is very runny. Your seems to be stiffer. Do you have any idea why it could turn out runny? Also…any idea if it’s fixable? I hate to toss it…it’s sooooo good!
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Michelle on November 30th, 2011 at 3:18 pm
Hi Eliana, Did you let the pastry cream chill in the refrigerator? It definitely firms up as it chills. If so and it’s still runny, unfortunately it may not have been cooked long enough to the point of cohesion and if that’s the case, it cannot be fixed after the fact.
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How much would 1 cup be equivalent in grams.
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Michelle on November 6th, 2012 at 3:16 pm
Hi Sakina, It all depends on what you’re measuring; there is no hard and fast equivalent for volume. 1 cup of what?
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what is half-to-half? haha I saw it in the pastry thingy sorry
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Michelle on January 15th, 2013 at 6:00 pm
Hi Trixia, Half-and-half is sold in the United States and is essentially half whole milk and half heavy cream.
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Hi, Can I substitute the vegetable shortening with buttercream?
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Michelle on January 28th, 2013 at 11:47 pm
Hi Sameera, I recommend using the vegetable shortening in the cupcake recipe; if you can’t find any you could substitute butter, but I can’t say for sure how it would affect the texture of the cupcake, as I have not made that substitution myself.
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Hi
Thanks for sharing the recipe! The banana cupcake was really soft and wonderful, though I couldn’t find any Half-and-Half where I live. So, I tried substituting it for a mixture of milk and butter. Turns out that the cream tasted and felt more like custard – not sure if this is how it’s supposed to taste?
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Michelle on March 28th, 2013 at 2:07 pm
Ahh, the best substitute for half-and-half is half whole milk and and half heavy cream.
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Am so in with banana and glad to come across ur blog. Am in Noigeria and the milk readily available for consumption are evaporated milk, powdered milk, fresh cowmilk can any of the above be used for pastry cream? Thanks
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Michelle on March 30th, 2013 at 5:25 pm
You would want to use cow’s milk.
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Hi! How many days will these cupcakes last? I mean its freshness. Thanks!:)
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Michelle on April 5th, 2013 at 11:21 am
I would say about 3 days for the freshest tasting cupcakes.
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Hi,., this is will be my first time to bake cupcakes, I just want to ask about one of the ingredients in vanilla pastry cream which is half-and-half.. May I know what it is?
Thank u
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Michelle on April 11th, 2013 at 12:44 pm
Hi Marie, Half and half is a common dairy product in the U.S. – it is essentially half heavy cream and half whole milk. You can make that substitution if necessary.
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Do you think your chocolate buttercream frosting recipe would go well on these cupcakes or would it overpower the taste of the banana? I am trying to make cupcakes that look like monkeys for my son’s birthday party so obviously chocolate frosting would look much better than the pastry cream.
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Michelle on April 12th, 2013 at 11:44 am
Hi Rose, While the pastry cream probably allows the banana flavor to come through more than chocolate would, I think the banana/chocolate combination would be delicious!
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It is perfect banana cake. I cooked it two times and everybody liked it.
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