Banana Pudding Cupcakes: A Delicious Twist on a Classic Dessert

Banana Pudding Cupcakes are a delightful twist on a classic dessert that brings a smile to anyone’s face. Imagine biting into a soft, moist cupcake that bursts with the rich flavors of ripe bananas, creamy vanilla pudding, and a hint of whipped topping. This recipe not only satisfies your sweet tooth but also pays homage to the beloved Southern dessert that has graced family gatherings for generations. People adore these Banana Pudding Cupcakes for their perfect balance of sweetness and texture, combining the fluffiness of cake with the creaminess of pudding. Plus, they are incredibly convenient to make, making them an ideal treat for any occasion!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 ripe banana, mashed
• 1 cup vanilla pudding mix (instant)
• 1 ½ cups milk (for pudding)
• 1 cup whipped cream (for topping)
• Additional banana slices (for garnish)
• Vanilla wafers (for garnish)

Preparing the Batter

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully. 2. **Prepare the Muffin Tin**: Line a standard muffin tin with cupcake liners. This will make it easier to remove the cupcakes once they are baked and cooled. 3. **Mix Dry Ingredients**: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour. 4. **Cream Butter and Sugar**: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes. The air incorporated during this step will help your cupcakes rise. 5. **Add Eggs and Vanilla**: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. The mixture should be smooth and creamy. 6. **Incorporate Bananas**: Add the mashed banana to the butter mixture and mix until well combined. The banana not only adds flavor but also moisture to the cupcakes. 7. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can lead to dense cupcakes.

Baking the Cupcakes

8. **Fill the Muffin Tin**: Using a cookie scoop or a spoon, fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing. 9. **Bake**: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking. 10. **Cool the Cupcakes**: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important as it prevents the cupcakes from becoming soggy.

Preparing the Pudding Filling

11. **Make the Pudding**: In a medium bowl, whisk together the instant vanilla pudding mix and 1 ½ cups of milk. Continue whisking for about 2 minutes until the mixture thickens. Set aside to let it firm up a bit. 12. **Fold in Whipped Cream**: Once the pudding has set, gently fold in the whipped cream until fully combined. This will give the pudding a light and airy texture, perfect for filling the cupcakes.

Assembling the Cupcakes

13. **Core the Cupcakes**: Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a small portion from the center of each cupcake. This creates a little well for the pudding filling. 14. **Fill with Pudding**: Spoon or pipe the prepared pudding mixture into the center of each cupcake. Don’t be shy; fill them generously! The pudding will add a delicious surprise in every bite. 15. **Top with Whipped Cream**: After filling the cupcakes, top each one with a dollop of whipped cream. You can use a piping bag for a more decorative look or simply spoon it on. 16. **Garnish**: Finish off your cupcakes by adding a slice of banana on top of the whipped cream and a vanilla wafer for that classic banana pudding touch. This not only looks appealing but also adds a delightful crunch.

Storing and Serving

Conclusion:

In wrapping up this delightful journey into the world of Banana Pudding Cupcakes, I can confidently say that this recipe is a must-try for anyone who loves a sweet treat with a twist. The combination of moist banana-flavored cupcakes, creamy pudding, and fluffy whipped topping creates a dessert that is not only delicious but also brings a sense of nostalgia with every bite. Whether you’re hosting a party, celebrating a special occasion, or simply indulging in a sweet craving, these cupcakes are sure to impress your family and friends. For serving suggestions, consider topping your Banana Pudding Cupcakes with crushed vanilla wafers for that classic touch, or even drizzling a bit of caramel sauce for an extra layer of flavor. If you’re feeling adventurous, you can experiment with different variations by adding chocolate chips to the batter or incorporating a hint of cinnamon for a warm, spiced twist. The possibilities are endless! I wholeheartedly encourage you to try this Banana Pudding Cupcakes recipe and share your experience with me. I would love to hear how they turned out for you and any creative twists you added along the way. Remember, baking is all about having fun and making it your own! So grab your ingredients, preheat that oven, and let’s create some sweet memories together. Happy baking! Print