Description
Enjoy these Banana Pudding Cupcakes, featuring a moist banana base filled with creamy vanilla pudding and topped with fluffy whipped cream. A delightful twist on a classic dessert, perfect for any occasion!
Ingredients
Scale
- 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 ¾ cups milk (for pudding)
- 1 cup whipped cream (for topping)
- Additional banana slices (for garnish)
- Vanilla wafers (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard cupcake pan with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana until well combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients. Avoid overmixing.
- Gently fold in the vanilla pudding mix.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, combine the instant vanilla pudding mix with 1 ¾ cups of cold milk. Whisk until thickened (about 2 minutes).
- Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each well with a generous amount of chilled vanilla pudding.
- Whip the cream until soft peaks form. Optionally, add a tablespoon of powdered sugar for sweetness. Pipe or spread the whipped cream on top of each cupcake.
- Garnish with a slice of banana and a vanilla wafer.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- You can adjust the sweetness of the whipped cream by adding powdered sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes