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
Scale
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