Description
Southern comfort meets sweet indulgence in these banana pudding cupcakes, blending creamy pudding, ripe bananas, and vanilla wafer crumbles into a delightful dessert. Creamy, nostalgic, and irresistibly delicious, you’ll savor each moist bite of this classic Southern treat.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 2 ripe bananas
- 1 tsp baking powder
- 1/2 tsp baking soda
Pudding Filling:
- 2 cups whole milk
- 1/2 cup banana pudding mix
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 ripe bananas (for garnish)
- 1/4 cup vanilla wafer crumbs
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners, ensuring even spacing for uniform baking.
- Cream together softened butter and granulated sugar in a large mixing bowl until light and fluffy, creating a smooth base for the cupcake batter.
- Incorporate eggs one at a time, mixing thoroughly after each addition to ensure a cohesive mixture.
- Mash ripe bananas until smooth, then fold into the butter mixture, distributing the fruit evenly throughout the batter.
- Sift together flour, baking powder, and baking soda in a separate bowl, then gradually fold into the wet ingredients, mixing until just combined to prevent overmixing.
- Carefully distribute the batter among the prepared cupcake liners, filling each about two-thirds full for optimal rising.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating proper doneness.
- Remove cupcakes from the oven and allow to cool completely on a wire rack before proceeding with filling.
- For the pudding filling, whisk together milk, pudding mix, sugar, and egg yolks in a saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Remove pudding from heat, stir in vanilla extract, and transfer to a bowl to cool, covering the surface with plastic wrap to prevent skin formation.
- Once cupcakes and pudding have cooled, use a small knife or cupcake corer to create a well in the center of each cupcake.
- Carefully pipe or spoon the cooled banana pudding into the wells, ensuring each cupcake is generously filled.
- Whip heavy cream with powdered sugar until stiff peaks form, creating a light and airy topping.
- Pipe or spread the whipped cream over the filled cupcakes, creating an elegant finish.
- Slice fresh bananas and garnish each cupcake with banana slices and a sprinkle of vanilla wafer crumbs for added texture and visual appeal.
- Refrigerate cupcakes for at least 30 minutes before serving to allow flavors to meld and topping to set.
Notes
- Prevent banana browning by adding a splash of lemon juice when mashing to maintain fresh, vibrant color.
- Opt for overripe bananas with dark spots for maximum natural sweetness and deeper banana flavor profile.
- Replace traditional flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions.
- Reduce sugar content by substituting half the granulated sugar with stevia or monk fruit sweetener for a lower-calorie version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg