Banana Pudding Cupcakes Recipe
Introduction
Banana Pudding Cupcakes are a delightful twist on a classic dessert, combining the flavors of creamy banana pudding with moist cupcakes. These individual treats are perfect for parties or a simple homemade indulgence.
Ingredients
- Cupcake batter (your favorite vanilla or yellow cake recipe)
- 2 ripe bananas, sliced
- 1 package instant vanilla pudding mix
- 1 cup cold milk (for pudding)
- 1 cup whipped topping (such as whipped cream or Cool Whip)
Instructions
- Step 1: Prepare the cupcake batter according to your recipe or package instructions. Pour the batter into a lined muffin tin and bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- Step 2: While cupcakes cool, whisk the pudding mix with cold milk until thickened, about 2 minutes. Chill in the refrigerator if needed.
- Step 3: Slice the cooled cupcakes horizontally to create a small pocket or simply make a shallow hole in the center. Fill each cupcake with a spoonful of pudding and a few banana slices.
- Step 4: Top each filled cupcake with whipped topping, spreading or piping it neatly for a pretty finish. Garnish with extra banana slices if desired.
- Step 5: Serve immediately or refrigerate until ready to enjoy.
Tips & Variations
- Use fresh ripe bananas for the best flavor, or substitute with banana extract if preferred.
- For extra texture, add vanilla wafer crumbs either inside the cupcake or as a topping garnish.
- Try chocolate pudding instead of vanilla for a rich variation.
Storage
Store leftover banana pudding cupcakes in an airtight container in the refrigerator for up to 2 days. The bananas may brown over time, so it’s best to enjoy them fresh. Reheat slightly in the microwave if desired, but they are typically served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
You can bake the cupcakes a day in advance and store them covered at room temperature. It’s best to fill and top them with pudding and whipped topping just before serving to keep everything fresh.
What kind of pudding mix works best?
Instant vanilla pudding mix is ideal for this recipe as it sets quickly and pairs well with bananas. You can try other flavors, but vanilla is classic and complements the banana flavor perfectly.
PrintBanana Pudding Cupcakes Recipe
Delightfully moist Banana Pudding Cupcakes feature a soft banana-infused cake base filled with creamy pudding and topped with light whipped cream, perfectly capturing the classic Southern dessert in a charming cupcake form.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Pudding Filling
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
Topping
- 1 cup whipped topping (such as Cool Whip), thawed
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, mashed bananas, and vanilla extract until well combined. Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients, mixing just until incorporated.
- Bake the Cupcakes: Line a 12-cup muffin tin with paper liners and fill each about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- Prepare the Pudding Filling: While the cupcakes are baking, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Refrigerate until ready to use.
- Assemble the Cupcakes: Once cupcakes have completely cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Spoon or pipe the vanilla pudding into the hollow centers.
- Top with Whipped Cream: Generously top each cupcake with whipped topping, spreading or piping it decoratively. Optionally, garnish with a thin banana slice or a sprinkle of crushed vanilla wafers for presentation.
Notes
- Use very ripe bananas for maximum flavor and natural sweetness.
- Ensure cupcakes are completely cooled before filling and topping to prevent melting and sogginess.
- For an extra touch, add crushed vanilla wafers inside the pudding filling or on top of whipped cream.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for best freshness.
- This recipe can be made ahead by preparing the cupcakes and pudding separately, then assembling just before serving.
Keywords: banana pudding cupcakes, homemade, vanilla pudding, whipped cream topping, Southern dessert
