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Banana Pudding Cupcakes

banana pudding cupcakes - Tasty
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Bake moist banana cupcakes filled with creamy pudding and topped with a light whipped topping and vanilla wafers for a handheld version of the Southern classic.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup buttermilk
  • 1/2 cup instant vanilla pudding mix
  • 1/2 cup cold milk (for pudding)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/2 cup crushed vanilla wafers (for garnish)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and mashed bananas.
  4. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  6. Prepare the pudding filling: Whisk the instant vanilla pudding mix and cold milk together for 2 minutes until thickened. Let it sit for 5 minutes.
  7. Prepare the topping: In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. To fill the cupcakes, use an apple corer or small knife to remove a small core from the center of each cooled cupcake. Place a spoonful of the prepared vanilla pudding into the hole. Replace the removed cake piece gently.
  9. Pipe or spread the whipped cream topping onto each filled cupcake.
  10. Garnish the top of each cupcake with a sprinkle of crushed vanilla wafers.

Notes

  • For an extra moist cake, ensure your bananas are very ripe, almost brown.
  • You can use a store-bought banana pudding instead of making the instant pudding filling if you prefer a quicker method.
  • Stabilize the whipped cream with a teaspoon of cream cheese if you plan to leave the cupcakes out for several hours.

Nutrition

Find it online: https://delishdreams.com/banana-pudding-cupcakes-recipe/