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
Keywords: Banana Pudding Cupcakes, Southern Dessert, Banana Cupcakes, Vanilla Wafer Topping, Moist Cupcakes, Easy Cupcake Recipe, Banana Lovers Dessert.