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Banana Pudding Cupcakes

Banana Pudding Cupcakes


  • Author: easysweetmeal
  • 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

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

  1. 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.
  2. 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.
  3. Prepare the Whipped Cream Topping:
    • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  4. 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.
  5. 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