Craving a dessert that combines the creamy goodness of banana pudding with the fun, portable appeal of cupcakes? These Banana Pudding Cupcakes are the perfect treat! Featuring moist banana cupcakes filled with rich pudding, topped with fluffy whipped cream, and garnished with vanilla wafers, this recipe is a crowd-pleaser for all ages. Whether it’s for a party, potluck, or just a sweet afternoon snack, these cupcakes are sure to impress.
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Why You’ll Love This Recipe
- Perfect Fusion: Combines the classic flavors of banana pudding with the convenience of cupcakes.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Customizable: Add your favorite toppings or adjust the sweetness to suit your taste.
- High CPC Keywords: Optimized for terms like “banana pudding cupcakes,” “easy dessert recipes,” and “party-friendly treats,” ensuring better ad revenue potential.
Ingredients Breakdown:
- Cupcakes: A fluffy combination of flour, sugar, butter, eggs, milk, sour cream, banana, baking powder, baking soda, salt, and vanilla.
- Filling: A smooth, sweet pudding made from milk, sugar, cornstarch, egg yolks, butter, and vanilla.
- Topping: Whipped cream made from heavy cream, powdered sugar, and vanilla for a light, airy finish.
- Garnish: Optional fresh banana slices and crunchy vanilla wafers to complete the treat.
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Tips and Tricks
- Ripe Bananas: Use overripe bananas for the best flavor and moisture.
- Chill Your Tools: Chill your mixing bowl and beaters before making whipped cream for better results.
- Pudding Consistency: If the pudding is too thick, whisk in a splash of milk to reach your desired consistency.
Variations and Customizations
- Chocolate Lovers: Add chocolate chips to the cupcake batter or drizzle chocolate sauce on top.
- Nutty Twist: Sprinkle chopped walnuts or pecans on top for added crunch.
- Mini Cupcakes: Use a mini muffin tin for bite-sized treats.
Pairing Suggestions
- Beverages: Pair with a glass of milk, coffee, or a banana smoothie.
- Toppings: Add a sprinkle of cinnamon or caramel drizzle for extra flair.
- Fruit Accompaniments: Serve with fresh berries or a fruit salad.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and add toppings before serving.
Popular Questions
Q: Can I use instant pudding instead of homemade?
A: Yes, you can use instant banana or vanilla pudding for a quicker option.
Q: How do I prevent the bananas from browning?
A: Toss sliced bananas in lemon juice before garnishing to slow down browning.
Q: Can I make these cupcakes ahead of time?
A: Yes, bake the cupcakes and prepare the pudding a day in advance. Assemble before serving.
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Banana Pudding Cupcakes
- Total Time: 1 hour (including cooling)
- Yield: 12 cupcakes 1x
Description
These banana pudding cupcakes are a fun twist on a classic! Moist banana cupcakes filled with creamy pudding, topped with whipped cream, vanilla wafers, and fresh banana slices. A smile-worthy treat!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- 1 ripe banana, mashed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Pudding Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Vanilla wafers
- Sliced bananas (optional)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in mashed banana and vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined. Fold in sour cream.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Make the Pudding Filling:
- In a saucepan, whisk together milk, sugar, cornstarch, and salt. Heat over medium heat until the mixture begins to simmer.
- In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper.
- Pour the tempered yolks back into the saucepan and cook, stirring constantly, until the pudding thickens. Remove from heat and stir in butter and vanilla.
- Let the pudding cool completely, covering it with plastic wrap to prevent a skin from forming.
- Prepare the Whipped Cream Topping:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the Cupcakes:
- Use a cupcake corer or knife to remove the center of each cupcake. Fill the holes with the cooled pudding.
- Pipe or spread whipped cream over the top of each cupcake.
- Garnish with vanilla wafers and sliced bananas, if desired.
- Serve and Enjoy:
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For a smoother pudding, strain it through a fine-mesh sieve before cooling.
- If you don’t have a piping bag, use a zip-top bag with the corner snipped off to fill the cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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