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Banana Pudding Cupcakes Recipe

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★★★★★

4.6 from 139 reviews

These Banana Pudding Cupcakes combine the classic creamy banana pudding flavor with moist, fluffy banana cupcakes. Filled with a rich banana pudding and topped with a luscious cream cheese whipped topping, they make a delightful treat perfect for any occasion.

Ingredients

Scale

Banana Pudding Filling

  • 3.4 ounce package instant vanilla pudding mix (reserve 2 tablespoons dry mix for topping)
  • 1 ½ cups whole milk
  • ½ cup bananas, chopped

Cupcakes

  • 1 ½ cups all-purpose flour, properly measured
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup salted butter, melted and cooled slightly
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup bananas, mashed (about 2 large bananas)
  • ½ cup whole milk, room temperature

Topping

  • 4 ounces cream cheese, softened
  • 1 ½ cups cold heavy cream
  • ¾ cup powdered sugar
  • 2 tablespoons reserved dry vanilla pudding mix
  • ½ teaspoon salt
  • Sliced bananas (optional garnish)
  • Vanilla Wafers (optional garnish)

Instructions

  1. Prepare the filling: Reserve 2 tablespoons of the dry vanilla pudding mix and set aside. In a medium bowl, whisk together the pudding mix, 1 ½ cups whole milk, and chopped bananas until smooth and thickened, about 2 minutes. Cover and refrigerate until ready to use.
  2. Preheat oven and prepare pan: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
  3. Mix dry ingredients for cupcakes: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: In a large bowl, whisk the melted, slightly cooled butter with granulated sugar until well combined.
  5. Add egg: Add the egg to the butter-sugar mixture and mix until fully incorporated.
  6. Add wet ingredients: Stir in the mashed bananas and the ½ cup of whole milk.
  7. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep cupcakes tender.
  8. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake cupcakes: Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Core cupcakes: Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake to create a cavity for the filling.
  12. Fill cupcakes: Spoon the chilled banana pudding filling into each cupcake cavity and set aside.
  13. Prepare topping: In a large mixing bowl, beat the softened cream cheese until smooth. Add the cold heavy cream, powdered sugar, reserved vanilla pudding mix, and salt. Beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  14. Top cupcakes: Pipe or dollop the whipped cream cheese topping over each filled cupcake.
  15. Garnish: Add sliced bananas and vanilla wafers as optional garnishes for extra flavor and decoration.

Notes

  • Ensure butter is melted but slightly cooled to avoid cooking the egg when mixed.
  • Do not overmix cupcake batter to keep cupcakes light and fluffy.
  • Reserve pudding mix for topping to enhance flavor in the whipped cream topping.
  • Use room temperature egg and milk for better batter integration.
  • Optional garnishes add texture and classic banana pudding elements.

Keywords: banana pudding cupcakes, banana cupcakes, creamy banana dessert, cream cheese topping, easy banana cupcakes

Find it online: https://foodbylina.com/banana-pudding-cupcakes-recipe/