Few desserts capture the warmth of home and the joy of shared moments like banana pudding. The creamy, dreamy layers of pudding, bananas, and vanilla wafers are a staple in many kitchens, bringing comfort in every spoonful. But what if you could take all of that goodness and transform it into a bite-sized treat?
That’s exactly what banana pudding cupcakes do. These delightful treats take the classic flavors of banana pudding and combine them with the soft, fluffy texture of homemade cupcakes. Whether you’re an experienced baker or just looking for a simple yet impressive dessert to serve at your next gathering, this recipe is for you.
By the end of this guide, you’ll have all the knowledge you need to create the perfect banana pudding cupcakes, from selecting the right ingredients to nailing the pudding filling. So, preheat your oven and get ready to bake a treat that will leave everyone wanting more.
Why You’ll Love These Banana Pudding Cupcakes
- Classic flavors with a twist – If you love traditional banana pudding, these cupcakes deliver the same comforting taste in a fun, individual serving.
- Easy to make – With simple ingredients and step-by-step instructions, you don’t need to be an expert baker to pull these off.
- Perfect for any occasion – Whether it’s a birthday, a family gathering, or just a craving for something sweet, these cupcakes fit the bill.
- Great texture – A combination of soft banana cake, creamy pudding, and light whipped topping creates the perfect bite every time.
Ingredients for Banana Pudding Cupcakes
Before you begin, gather all the ingredients to ensure a smooth baking process.
Cupcake Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Ripe bananas (mashed) | 2 medium |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Buttermilk | ½ cup |
Banana Pudding Filling
| Ingredient | Quantity |
|---|---|
| Instant banana pudding mix | 1 package (3.4 oz) |
| Cold milk | 1 ½ cups |
| Heavy cream (whipped) | ½ cup |
Whipped Topping & Garnish
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 cup |
| Powdered sugar | 2 tbsp |
| Vanilla extract | ½ tsp |
| Vanilla wafer cookies | For garnish |
| Banana slices | For garnish |
Step-by-Step Instructions
Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas, ensuring they are evenly distributed throughout the batter.
- Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake and Cool
- Place the cupcakes in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow them to cool completely before adding the filling.
Prepare the Banana Pudding Filling
- In a bowl, whisk together banana pudding mix and cold milk until it thickens.
- Gently fold in whipped heavy cream to create a light, creamy texture.
- Cover and refrigerate until ready to use.
Fill the Cupcakes
- Using a small spoon or a cupcake corer, scoop out the center of each cupcake.
- Fill each cavity with banana pudding, either with a spoon or a piping bag for neater results.
Make the Whipped Topping & Garnish
- In a cold mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer to a piping bag and swirl a generous amount on top of each cupcake.
- Garnish with a vanilla wafer and a banana slice for a picture-perfect finish.
Pro Tips for the Best Banana Pudding Cupcakes
- Use very ripe bananas – The more spots on the peel, the sweeter and more flavorful your cupcakes will be.
- Chill the pudding before filling the cupcakes to keep them from becoming too soft.
- Make the whipped topping fresh – Whipped cream can deflate over time, so prepare it just before decorating for the best texture.
- Refrigerate before serving – Letting the cupcakes chill for an hour enhances the flavor and texture.
FAQs About Banana Pudding Cupcakes
How do I store banana pudding cupcakes?
Because of the pudding and whipped topping, these cupcakes need to be stored in an airtight container in the refrigerator. They stay fresh for up to 3 days.
Can I make banana pudding cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them at room temperature. However, wait to add the pudding and whipped topping until just before serving.
Can I use homemade banana pudding instead of instant pudding?
Absolutely! If you prefer homemade banana pudding, it will add an even richer flavor to your cupcakes.
Can I freeze banana pudding cupcakes?
You can freeze the unfilled cupcakes for up to 3 months. However, the pudding and whipped topping should always be added fresh.
Conclusion
Banana pudding cupcakes bring together the best of two beloved desserts in a way that is both nostalgic and exciting. With their fluffy banana cake base, creamy pudding center, and light whipped topping, these cupcakes are guaranteed to be a crowd favorite.
Now that you have the perfect recipe, it’s time to start baking! Whether you’re making them for a party, a family treat, or just because, these cupcakes will surely impress. Try them out and let us know how they turn out!
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