Banana Pudding Cupcakes
When you think of classic desserts that bring a smile to your face, banana pudding undoubtedly tops the list. Now, imagine transforming that nostalgic treat into delightful cupcakes that are just as comforting and delicious. These Banana Pudding Cupcakes are a perfect blend of fluffy cake, creamy filling, and the unmistakable banana flavor that will have you going back for seconds. Whether it’s a family gathering or a casual get-together with friends, these cupcakes are sure to impress.
Why Cooks Rave About It
Banana Pudding Cupcakes combine the best of both worlds: the moistness of a cake and the creamy decadence of banana pudding. Their unique texture and the surprise of a creamy filling in the center make them a standout dessert. Plus, they’re easy to make! With simple ingredients and straightforward steps, you’ll have a batch of these cupcakes ready to share in no time. The balance of flavors, from the sweetness of ripe bananas to the crunch of vanilla wafers, creates a delightful treat that appeals to both kids and adults alike.
Ingredient List
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1/2 cup sour cream
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup vanilla wafer crumbs
- 1 large container frozen whipped topping, thawed
- 12 whole vanilla wafers
- 8 oz cream cheese, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 ripe banana, cut into thin slices and then into a dice
What You’ll Need (Gear)
- Mixing bowls – For combining ingredients.
- Electric mixer – To achieve a fluffy cupcake batter.
- Cupcake pan – A standard 12-cup pan will work perfectly.
- Cupcake liners – To make cleanup easy and add a decorative touch.
- Spatula – For folding in ingredients and spreading frosting.
- Measuring cups and spoons – To ensure accurate measurements.
- Cooling rack – To cool cupcakes before frosting.
Directions: Banana Pudding Cupcakes
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners to prevent sticking and make for an easy cleanup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. This ensures that your dry ingredients are evenly distributed throughout the batter.
Step 3: Cream Butter and Wet Ingredients
In a large mixing bowl, beat the room temperature butter with an electric mixer until creamy. Add the sour cream, egg, egg yolks, and vanilla extract. Mix until the mixture is smooth and well-combined.
Step 4: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 5: Add Vanilla Wafer Crumbs
Fold in the vanilla wafer crumbs gently with a spatula, adding a delightful crunch and flavor to the batter.
Step 6: Bake
Divide the cupcake batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cupcakes
Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step 8: Prepare the Filling
While the cupcakes cool, prepare the banana pudding filling. In a separate bowl, beat the cream cheese until smooth. Gradually mix in the sweetened condensed milk, whole milk, and vanilla extract. Once combined, add the instant vanilla pudding mix and mix until smooth and thickened. Gently fold in the diced banana.
Step 9: Fill the Cupcakes
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the cavity with the banana pudding filling, making sure to pack it in nicely.
Step 10: Frost and Garnish
Top each filled cupcake with a generous dollop of thawed whipped topping. Garnish with a whole vanilla wafer on top for that classic banana pudding look.
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh strawberries or blueberries on top for a seasonal touch.
- Summer: Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Fall: Incorporate spices like cinnamon or nutmeg into the batter for a warm flavor twist.
- Winter: Decorate with crushed peppermint for a festive holiday version.
Easy-to-Miss Gotchas
- Make sure all ingredients, especially eggs and butter, are at room temperature for optimal mixing.
- Don’t overmix your batter; it can lead to dense cupcakes.
- Let the cupcakes cool completely before filling, or the filling may melt and make a mess.
- Use ripe bananas for the best flavor and sweetness in the filling.
Keep It Fresh: Storage Guide
These Banana Pudding Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the unfrosted cupcakes. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before filling and frosting.
Your Questions, Answered
Can I use a different type of pudding mix?
Yes! While vanilla pudding is traditional, you can experiment with other flavors like banana or butterscotch for a twist.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt or even buttermilk for a similar tangy flavor and moisture.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
How can I make these cupcakes more banana-flavored?
Add more mashed ripe banana to the batter or use banana extract to intensify the flavor.
Bring It Home
Banana Pudding Cupcakes are not just a dessert; they are a delightful blend of nostalgia and creativity. With their fluffy texture and creamy, dreamy filling, they bring joy to any occasion. Whether you’re celebrating a special event or simply treating yourself, these cupcakes promise to deliver smiles with every bite. So gather your ingredients and get ready to indulge in a sweet adventure that will have everyone asking for the recipe. Don’t forget to share the love—or keep them all to yourself!
Banana Pudding Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners to prevent sticking and make for an easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a large mixing bowl, beat the room temperature butter with an electric mixer until creamy. Add the sour cream, egg, egg yolks, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the vanilla wafer crumbs gently with a spatula.
- Divide the cupcake batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack.
- In a separate bowl, beat the cream cheese until smooth. Gradually mix in the sweetened condensed milk, whole milk, and vanilla extract, then add the instant vanilla pudding mix and mix until smooth. Gently fold in the diced banana.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill with the banana pudding filling.
- Top each filled cupcake with a generous dollop of thawed whipped topping. Garnish with a whole vanilla wafer on top.
Notes
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to avoid dense cupcakes.
- Cool cupcakes completely before filling to prevent melting.
- Use ripe bananas for optimal flavor.
