Banana Pudding Cupcakes
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup whole milk
For the banana pudding filling:
1 (3.4 oz) box instant vanilla pudding mix
2 cups whole milk
1/2 teaspoon vanilla extract
1/2 cup whipped topping (like Cool Whip)
For the frosting:
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For garnish:
Mini vanilla wafers (optional)
Sliced bananas (optional)
Instructions:
Make the cupcakes:
Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
Add eggs and banana: Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until well combined.
Add dry ingredients and milk: Alternate adding the dry ingredients and the milk to the wet ingredients. Start with the flour mixture, then add the milk, and continue alternating until all ingredients are combined. Be careful not to overmix.
Fill and bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Make the banana pudding filling:
Prepare pudding: In a medium bowl, whisk together the instant vanilla pudding mix and the 2 cups of milk. Whisk until the pudding thickens, about 2 minutes. Stir in the vanilla extract.
Fold in whipped topping: Gently fold in the whipped topping until the filling is smooth and creamy.
Make the frosting:
Whip the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
Assemble the cupcakes:
Create a hole in each cupcake: Once the cupcakes are completely cool, use a small spoon or a cupcake corer to make a hole in the center of each cupcake.
Fill with banana pudding: Spoon or pipe the banana pudding filling into the hole in each cupcake.
Frost the cupcakes: Pipe or spread the whipped cream frosting over the top of each cupcake.
Garnish: Garnish with a mini vanilla wafer and a slice of banana on top of the frosting. You can also sprinkle a few more crumbled vanilla wafers for extra texture.
Serving Tips:
These cupcakes are best served the day of or within a few hours of assembling for the best freshness. If you need to store them, keep them in the fridge.
You can also add a drizzle of caramel sauce or banana caramel syrup for extra flavor.