If you’re a banana lover or simply enjoy a deliciously moist cupcake, you’ll adore these Banana Pudding Cupcakes! This delightful twist on the classic Southern dessert combines the rich flavor of bananas with a creamy pudding filling and a crunchy vanilla wafer topping. Perfect for any occasion, these cupcakes will impress your family and friends with their unique flavor and texture.
Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 1 large banana)
1/4 cup whole milk
For the Banana Pudding Filling:
1 (3.4 oz) package instant banana pudding mix
1 1/4 cups cold milk
For the Frosting:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Crushed vanilla wafers
Banana slices (optional)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana until smooth.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix 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. Let the cupcakes cool completely.
Make the Pudding Filling: In a separate bowl, whisk together the instant banana pudding mix and cold milk until smooth and thick. Refrigerate for about 5 minutes.
Fill the Cupcakes: Once the cupcakes are cooled, cut out the centers and fill each with a spoonful of the prepared banana pudding.
Prepare the Frosting: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost and Garnish: Frost the filled cupcakes with the whipped cream and sprinkle with crushed vanilla wafers. Add banana slices on top for an extra touch, if desired.
Serving Tips:
Presentation: Arrange the cupcakes on a decorative platter for a visually appealing presentation. Garnish with additional crushed vanilla wafers or fresh banana slices to enhance their look.
Temperature: Serve the cupcakes at room temperature for the best flavor and texture. If they’ve been stored in the refrigerator, let them sit out for about 15-20 minutes before serving.
Pairing: These cupcakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A drizzle of caramel or chocolate sauce can also elevate their sweetness.
Cutting for Filling: For a neat filling, use a small cupcake corer or a knife to create a clean hole in the center of the cupcake for the banana pudding.
Storage Tips:
Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator. The banana pudding filling and whipped cream frosting will keep them fresh for about 3-4 days.
Freezing: If you want to store the cupcakes for a longer period, consider freezing them:
Unfrosted Cupcakes: Freeze the baked cupcakes without the filling or frosting. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
Frosted Cupcakes: If already frosted, place the cupcakes on a baking sheet to freeze them individually for about an hour. Once frozen, wrap them in plastic wrap and store them in an airtight container. Consume within 1-2 months for the best quality.
Thawing: When you’re ready to enjoy frozen cupcakes, thaw them in the refrigerator overnight or at room temperature for a couple of hours. If desired, add fresh whipped cream or crushed vanilla wafers after thawing.
Avoiding Sogginess: To prevent the cupcakes from becoming soggy, avoid filling them with banana pudding until you’re ready to serve. If you need to prepare ahead of time, consider storing the pudding separately and filling the cupcakes just before serving.
Related Recipes:
FAQs:
Can I use ripe bananas for the cupcake batter?
Absolutely! In fact, ripe bananas are perfect for this recipe as they add natural sweetness and moisture to the cupcakes. Look for bananas with brown spots for the best flavor.
How do I store leftover Banana Pudding Cupcakes?
Leftover cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them for longer, consider freezing them (see the storage tips for more details).
Can I make the banana pudding filling ahead of time?
Yes, you can prepare the banana pudding filling ahead of time. Just keep it covered in the refrigerator until you’re ready to fill the cupcakes. It’s best to fill the cupcakes just before serving to keep the cake fresh.
Can I make these cupcakes gluten-free?
Yes! To make gluten-free Banana Pudding Cupcakes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure to check the ingredients of the pudding mix and other components to ensure they are also gluten-free.
Conclusion:
These Banana Pudding Cupcakes are not only a feast for the taste buds but also a treat for the eyes. With their beautiful presentation and delightful flavors, they are perfect for parties, potlucks, or a sweet indulgence at home. Try making these today, and watch them disappear in no time!
📖 Recipe:
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Banana Pudding Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Banana Pudding Cupcakes are a delightful twist on a classic Southern dessert, featuring moist banana-flavored cupcakes filled with creamy banana pudding and topped with a crunchy vanilla wafer crumble. Perfect for any occasion, these cupcakes are a must-try for banana lovers looking for a sweet treat that combines rich flavors and textures.
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 1 large banana)
1/4 cup whole milk
For the Banana Pudding Filling:
1 (3.4 oz) package instant banana pudding mix
1 1/4 cups cold milk
For the Frosting:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Crushed vanilla wafers
Banana slices (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract and mashed banana until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare the banana pudding filling by whisking the pudding mix and cold milk together until smooth and thick. Refrigerate for 5 minutes.
- Cut out the centers of the cooled cupcakes and fill with banana pudding.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Frost the cupcakes and sprinkle with crushed vanilla wafers. Optionally, garnish with banana slices.
Notes
For best results, use ripe bananas for maximum sweetness and flavor.
Fill the cupcakes with banana pudding just before serving to maintain freshness.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 12 cupcakes
- Calories: 300 kcal
