When I was planning Clara’s birthday party, I was absolutely certain that I wanted to make some type of pie cupcake. Since I already had chocolaty mini pies and Nutella pie pops, I wanted the cupcakes to incorporate fruit. Clara loves bananas, so including these on the menu was pretty much a no-brainer. Plus I totally miss being around cupcakes every single day (I worked at a great cupcake shop before Clara was born) and will use any reason to make them, and obviously a birthday party for our sweet girl is one of the best reasons there is!
These cupcakes are some of the best I’ve ever made. I mean, they are filled with pastry cream, so their awesomeness should come as no surprise. I probably shouldn’t tell you that I ate it by the spoonful (and with graham crackers) the day after Clara’s party. Put it in a moist, flavorful vanilla bean cupcake and top the whole thing with freshly made whipped cream, and you are talking about one swoon-worthy cupcake. I debated between this version and another that uses roasted bananas, and I’m so glad I went this route. Banana cream pie has simple flavors and uncooked bananas. I just don’t think these would have had the same vibe if I had used roasted bananas. The pie crust toppers are so cute and also add that special touch to finish off the pie theme and flavor. I may have dipped a few of them into the pastry cream too.
*The baking cups I used are from Cake with Love on Etsy.