Banana Pudding Cupcakes
🧁 Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1/4 cup sour cream or Greek yogurt
1/4 cup milk
For the Banana Pudding Filling:
1 (3.4 oz) box instant banana cream pudding mix
1 1/2 cups cold milk
For the Whipped Topping:
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Or use store-bought whipped topping for ease!
Optional Garnish:
Crushed or whole Nilla wafers
Banana slices (just before serving)
👩🍳 Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla, mashed banana, and sour cream.
Add dry ingredients in batches, alternating with milk, and mix until just combined.
Fill liners about 2/3 full and bake 18–20 minutes. Cool completely.
2. Make the Filling:
Whisk pudding mix and cold milk for 2 minutes until thickened. Chill until cupcakes are ready.
Use a cupcake corer or small knife to cut out centers of cupcakes. Fill with banana pudding.
3. Make the Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or spoon on top of cupcakes.
4. Decorate:
Add a Nilla wafer and optional banana slice on top just before serving!