Description
These Banana Pudding Cupcakes are a delightful twist on the classic banana pudding dessert. With a moist, banana-flavored cupcake base, a creamy banana pudding filling, and a fluffy whipped cream topping, these cupcakes are perfect for any occasion. The addition of a vanilla wafer on top adds the finishing touch, making them a fun, handheld version of the beloved Southern dessert.
Ingredients
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup whole milk
1 box (3.4-ounce) instant banana pudding mix
2 cups cold milk
1 1⁄2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Vanilla wafer cookies for garnish
Banana slices (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
- Make the Batter: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the Pudding: In a medium bowl, whisk together the instant banana pudding mix and cold milk until smooth. Refrigerate for about 10 minutes until the pudding is set.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Core the Cupcakes: Once the cupcakes have cooled, use a knife or cupcake corer to cut out a small hole in the center of each cupcake. Set the cut-out pieces aside (they can be crumbled for topping).
- Fill the Cupcakes: Using a spoon or piping bag, fill the holes in each cupcake with the chilled banana pudding.
- Top with Whipped Cream: Pipe or spoon the whipped cream on top of the cupcakes, covering the pudding layer.
- Garnish: Top each cupcake with a vanilla wafer cookie and, if desired, a fresh banana slice for extra flair.
- Serve: Refrigerate until ready to serve, allowing the flavors to meld and the cupcakes to stay cool.
Notes
- Banana Bread Version: Turn these into banana bread cupcakes by skipping the pudding filling and frosting, and instead adding a crumb topping or frosting made with banana flavoring.
- Chocolate Twist: Add a drizzle of chocolate syrup or use chocolate wafers as a topping instead of vanilla wafers for a fun twist.
- Dairy-Free: Use dairy-free whipped cream, almond or oat milk, and dairy-free pudding for a vegan version of this dessert.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
