Banana Pudding Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
2 ripe bananas, mashed
08 -
1 teaspoon vanilla extract
09 -
1/2 cup whole milk
→ For the Filling
10 -
1 box (3.4-ounce) instant banana pudding mix
11 -
2 cups cold milk
→ For the Topping
12 -
1 1/2 cups heavy whipping cream
13 -
3 tablespoons powdered sugar
14 -
1 teaspoon vanilla extract
15 -
Vanilla wafer cookies for garnish
16 -
Banana slices for garnish (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 -
Add eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract until combined.
05 -
Gradually incorporate the dry ingredients into the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
06 -
Divide batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
07 -
In a medium bowl, whisk together instant banana pudding mix and cold milk until smooth. Refrigerate for about 10 minutes until set.
08 -
In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
09 -
Once cupcakes are cooled, use a knife or cupcake corer to cut out a small hole in the center of each cupcake. Fill each hole with the prepared banana pudding using a spoon or piping bag. Top with whipped cream.
10 -
Place a vanilla wafer on top of each cupcake. If desired, add a fresh banana slice for decoration. Serve immediately or refrigerate until ready to enjoy.
# Notes:
01 -
Store cupcakes in the refrigerator for up to 2 days. Add banana slices just before serving to prevent browning.
02 -
For best results, use very ripe bananas with brown spots for maximum flavor in the cupcake batter.