Prepare to fall in love with these banana pudding cupcakes, where the comfort of homemade banana pudding meets the convenience of a cupcake. Perfect for picnics, potlucks, or just because, these little delights are sure to impress.
Why This Recipe Works
- The combination of moist banana cake and creamy pudding filling creates a perfect texture contrast.
- Using ripe bananas ensures a natural sweetness and deep banana flavor.
- The whipped cream topping adds a light, airy finish that complements the rich pudding.
- These cupcakes are a fun, portable version of the traditional banana pudding dessert.
- They’re customizable with various toppings like vanilla wafers or fresh banana slices.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- 1 box instant banana pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Vanilla wafers and banana slices for garnish
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Piping bag with tip
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures your dry ingredients are evenly distributed for a uniform cupcake texture.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then stir in the vanilla extract. This step is crucial for creating a light and airy cupcake base.
Combine Wet and Dry Ingredients
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold in the mashed bananas until just combined. Overmixing can lead to dense cupcakes, so be gentle.
Bake to Perfection
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before filling and frosting.
Prepare the Pudding and Whipped Cream
Whisk the instant banana pudding mix with cold milk according to package directions and let set. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Fill each cupcake with pudding, then top with whipped cream and garnish as desired.
Tips and Tricks
For the best flavor, use bananas that are very ripe with brown spots on the skin. These will mash easily and have the most banana flavor. When filling the cupcakes, use a piping bag with a narrow tip to inject the pudding into the center. For a sturdier whipped cream topping, chill your mixing bowl and beaters before whipping. If you’re short on time, you can use store-bought whipped cream, but homemade really makes a difference.
Recipe Variations
- Swap the banana pudding for vanilla or chocolate pudding for a different flavor profile.
- Add a layer of caramel sauce between the cupcake and pudding for a decadent twist.
- Incorporate chopped nuts into the cupcake batter for added crunch.
- Use a cream cheese frosting instead of whipped cream for a tangier topping.
- Top with toasted coconut flakes for a tropical vibe.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. However, it’s best to fill and frost them the day of serving to maintain the best texture.
Can I use homemade pudding instead of instant?
Absolutely! Homemade pudding will give your cupcakes a richer flavor. Just ensure it’s thick enough to hold its shape when piped into the cupcakes.
How do I store leftover cupcakes?
Store any leftovers in the refrigerator in an airtight container for up to 3 days. The whipped cream may soften over time, so enjoy them sooner rather than later.
Summary
These banana pudding cupcakes are a delightful fusion of classic Southern banana pudding and convenient cupcakes. With their moist banana cake, creamy pudding filling, and light whipped cream topping, they’re sure to be a hit at any gathering.