Description
Southern charm meets sweet indulgence in these banana pudding cupcakes, blending creamy vanilla pudding with ripe bananas and delicate cake. Topped with whipped cream and vanilla wafer crumbs, these cupcakes invite you to savor a classic dessert reimagined in delightful handheld form.
Ingredients
Scale
Banana Pudding Cupcakes
Main Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
Dry Ingredients:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Topping and Filling Ingredients:
- 1 box (3.4 ounces) 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 for garnish (optional)
Instructions
- Prepare the oven at 350°F and arrange cupcake liners in a 12-cup muffin tin for optimal baking conditions.
- Sift flour, baking powder, and salt together in a medium bowl, ensuring even distribution of dry ingredients.
- Cream butter and sugar in a large mixing bowl using an electric mixer until the mixture becomes pale and fluffy, approximately 2-3 minutes.
- Incorporate eggs individually, thoroughly mixing after each addition, then fold in mashed bananas and vanilla extract until well combined.
- Gradually blend dry ingredients with wet mixture, alternating with milk and ensuring a smooth, consistent batter.
- Distribute batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick emerges clean when inserted into the center.
- Allow cupcakes to cool completely on a wire rack before proceeding with filling preparation.
- Whisk instant banana pudding mix with cold milk until smooth, then refrigerate for 10 minutes to set the filling.
- Prepare whipped cream in a chilled bowl, beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Create a small cavity in each cooled cupcake using a knife or cupcake corer, then fill with banana pudding using a spoon or piping bag.
- Pipe or spoon whipped cream on top of each cupcake, creating an elegant finish. Garnish with a vanilla wafer and optional fresh banana slice for visual appeal.
Notes
- Banana Selection Choose ripe, spotted bananas for maximum sweetness and deeper flavor intensity.
- Mixing Technique Avoid overmixing batter to prevent tough, dense cupcakes by stopping when ingredients are just combined.
- Storage Strategy Keep cupcakes refrigerated and consume within 3 days for optimal freshness and texture preservation.
- Dietary Adaptations Substitute gluten-free flour and dairy-free milk for individuals with specific dietary restrictions, ensuring consistent texture and taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg