Banana 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
Scale
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
Find it online: https://famdishes.com/banana-pudding-cupcakes-recipe/
