web page hit counter Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Pudding Cupcakes


  • Author: clara
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Deliciously moist cupcakes filled with creamy banana pudding and topped with whipped cream, capturing the nostalgic flavors of classic banana pudding in a delightful single-serve form.


Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240 g) ripe bananas, mashed
  • 1/3 cup (80 ml) milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 package instant vanilla pudding mix
  • 1 1/2 cups cold milk (for pudding)
  • 1/3 cup heavy cream
  • Crushed vanilla wafers for garnish
  • Powdered sugar (for topping)
  • Optional: fine chopped basil or mint

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Cream together the softened unsalted butter and granulated sugar until light and fluffy; beat in the eggs one at a time.
  3. Fold in the mashed bananas and milk.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet, mixing until just combined.
  6. Spoon the batter into the prepared liners, filling each about two-thirds full and adding crushed vanilla wafers into the center.
  7. Bake for 18–22 minutes until a toothpick comes out mostly clean, then cool on a wire rack.
  8. Prepare the pudding filling by whisking together the instant vanilla pudding mix and cold milk until set, then fold in whipped cream.
  9. Once cooled, core the center of each cupcake and fill with pudding, then top with whipped cream and garnish with crumbled wafers and banana slice.

Notes

For richer pudding, simmer whole milk with heavy cream and temper egg yolks instead of using instant pudding.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: banana pudding, cupcakes, dessert, nostalgic, sweet treats