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Banana Pudding Cupcakes

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Banana Pudding Cupcakes are a fun and delicious twist on the classic Southern dessert, combining moist banana-flavored cupcakes, creamy banana pudding filling, and fluffy whipped topping. Topped with a crunchy vanilla wafer, these cupcakes bring all the comforting flavors of banana pudding into a portable, bite-sized treat that’s perfect for parties, picnics, or any occasion.

Ingredients

For the cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter (softened)

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup mashed ripe bananas (about 2 small bananas)

  • 1/4 cup buttermilk

For the banana pudding filling:

  • 1 (3.4 oz) package instant vanilla pudding mix

  • 2 cups whole milk

  • 1 teaspoon vanilla extract

For the whipped topping:

  • 1 cup heavy whipping cream

  • 1 tablespoon powdered sugar

  • 1/2 teaspoon vanilla extract

For garnish:

  • 12 vanilla wafers (one for each cupcake)

Instructions

  • Prepare the cupcakes:

    • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    • In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).

    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.

    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

    • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

  • Make the banana pudding filling:

    • In a medium bowl, whisk together the instant vanilla pudding mix and whole milk. Continue whisking for 2 minutes, until the pudding thickens.

    • Stir in the vanilla extract and refrigerate the pudding for at least 10 minutes to firm up.

  • Prepare the whipped topping:

    • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

    • Once the whipped cream is fluffy, transfer it to the refrigerator to chill until ready to assemble.

  • Assemble the cupcakes:

    • Once the cupcakes have cooled completely, use a small knife or cupcake corer to remove the center of each cupcake, leaving a small well in the middle.

    • Spoon or pipe the banana pudding filling into the center of each cupcake, filling it generously.

    • Top each filled cupcake with a dollop of whipped topping, smoothing it out with a spatula or spoon.

    • Place a vanilla wafer on top of each cupcake for garnish.

  • Serve and enjoy:

    • Serve the cupcakes chilled, or at room temperature. Store any leftovers in an airtight container in the refrigerator.

Notes

Chocolate Version: Add a tablespoon of cocoa powder to the dry ingredients for a chocolatey twist on the classic banana pudding flavor.Caramelized Bananas: Top each cupcake with caramelized banana slices for an extra burst of banana flavor.Mini Cupcakes: Use a mini muffin tin and adjust the baking time to 12-15 minutes for mini versions of these cupcakes.Boozy Option: Add a splash of rum or banana liqueur to the pudding filling for an adult version of this dessert.

Find it online: https://cookibly.com/banana-pudding-cupcakes/