Banana Pudding Cupcakes
Ingredients
For the Banana Cupcakes:
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) buttermilk
2 ripe bananas, mashed
For the Pudding Filling:
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups (360ml) cold milk
Optional: 1/2 cup whipped cream or whipped topping (for lighter texture)
For the Frosting:
1/2 cup (113g) unsalted butter, softened
8 oz (226g) cream cheese, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
Optional: 1–2 tbsp milk or cream, for desired consistency
Toppings:
1/2 cup crushed vanilla wafer cookies
Banana slices (for garnish)
Caramel sauce (store-bought or homemade)
Preparation
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy.
Add eggs one at a time, mixing well. Stir in vanilla.
Mix in mashed bananas.
Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
Divide batter among liners. Bake for 18–20 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely.
Step 2: Make the Pudding Filling
In a bowl, whisk pudding mix and cold milk for 2 minutes until thickened.
Chill for 10 minutes. Fold in whipped cream (optional) for a mousse-like texture.
Step 3: Fill the Cupcakes
Use a cupcake corer or knife to remove the center of each cupcake.
Spoon or pipe pudding into the center of each cupcake.
Step 4: Make the Frosting
Beat butter and cream cheese until smooth.
Add powdered sugar and vanilla. Beat until fluffy. Add milk if needed to loosen.
Step 5: Decorate
Pipe frosting on each cupcake with a large round or star tip.
Sprinkle crushed vanilla wafers over the top.
Garnish with a banana slice and a drizzle of caramel.