Banana Pudding Cupcakes
Banana Pudding Cupcakes are a scrumptious twist on the classic Southern dessert that many have come to love. These cupcakes marry the soft, moist texture of a banana-flavored cake with the rich and creamy essence of traditional banana pudding.
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
- Piping Bag
Ingredients
Ingredients
- 1.5 cups all-purpose flour Good quality flour ensures the best results.
- 1 cup granulated sugar Balances the flavors in the cupcakes.
- 1 teaspoon baking powder Essential for leavening.
- 0.5 teaspoon baking soda Works with baking powder for proper rise.
- 0.5 teaspoon salt Enhances overall flavor.
- 0.5 cup unsalted butter, softened Adds richness and moisture.
- 1 teaspoon vanilla extract Adds warm, aromatic flavor.
- 1 cup banana pudding mix Enhances banana flavor and creates filling.
- 1.5 cups cold milk Essential for preparing the pudding.
- 1 cup heavy whipping cream For the fluffy topping.
- 2 tablespoons powdered sugar Sweetens and stabilizes the whipped cream.
- 0.5 cup crushed vanilla wafers For garnishing the cupcakes.
Instructions
- Preheat your oven to 350°F (175°C).
- Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the mashed bananas and vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together the banana pudding mix and cold milk until thickened.
- Remove a portion from the center of each cooled cupcake and fill with banana pudding.
- Whip the heavy cream until thick, then add powdered sugar and whip until stiff peaks form.
- Frost each filled cupcake with the whipped cream topping.
- Garnish with crushed vanilla wafers.
- Allow to set for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.