Banana Pudding Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 3 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 electric hand mixer or stand mixer
- 1 Rubber spatula
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 piping bag or 1 zip-top bag (optional, for filling and topping)
- 1 Paring knife
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 medium ripe bananas mashed
- 1/2 cup whole milk room temperature
- 1 cup vanilla wafer cookies roughly crushed
- 1 box instant vanilla pudding mix 3.4-ounce
- 2 cup cold whole milk for pudding
- 1 cup heavy whipping cream cold
- 3 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract for whipped cream
- 12 whole vanilla wafer cookies for garnish
- 1 small banana optional; sliced; for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed.
- Mix in the mashed bananas until fully combined.
- Add the dry ingredients to the banana mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, mixing just until combined.
- Fold in the roughly crushed vanilla wafer cookies with a rubber spatula.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
- While the cupcakes cool, whisk the instant vanilla pudding mix and 2 cups of cold milk in a medium bowl for 2 minutes, then refrigerate until thickened, about 5 minutes.
- In another bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract to stiff peaks to make whipped cream.
- Gently fold half of the whipped cream into the chilled pudding until smooth to create a light banana pudding filling, reserving the remaining whipped cream for topping.
- Once cupcakes are completely cool, use a paring knife to cut a small cone from the center of each cupcake and remove it, creating a well.
- Spoon or pipe the banana pudding filling into the center of each cupcake, filling the well level with the top.
- Fit a piping bag (or zip-top bag with a corner snipped) with a tip if desired and fill it with the remaining whipped cream.
- Pipe or dollop the whipped cream over the top of each cupcake.
- Garnish each cupcake with a whole vanilla wafer cookie and a banana slice if using.
- Chill the cupcakes for at least 20 minutes before serving to help the filling and topping set.
Notes
For best flavor and texture, use very ripe bananas with plenty of brown spots, and be careful not to overmix the batter once the flour is added to keep the cupcakes tender. Let the cupcakes cool completely before filling to prevent the pudding from melting and thinning out. If you need to make these ahead, bake the cupcakes one day in advance and store them covered at room temperature, then fill and top them the day you plan to serve. To keep banana slices from browning, add them just before serving or lightly brush with lemon juice. Store any leftovers in the refrigerator in an airtight container and enjoy within 2 days for optimal freshness and texture.
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