Banana Pudding Cupcake
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
1 ripe banana, mashed
For the Banana Pudding Filling:
1 cup whole milk
¼ cup granulated sugar
1 egg yolk
1 tbsp cornstarch
½ tsp vanilla extract
½ ripe banana, mashed
For the Whipped Cream Frosting:
1 cup heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla extract
For Garnish:
Sliced bananas
Crushed vanilla wafers
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract and mashed banana.
Gradually add flour mixture and milk, alternating until just combined.
Fill liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
Cool completely before filling.
Step 2: Make the Banana Pudding Filling
Heat milk in a saucepan until warm.
In a separate bowl, whisk sugar, egg yolk, and cornstarch until smooth.
Gradually add warm milk to the mixture, whisking constantly.
Return to the saucepan and cook over medium heat, stirring until thickened (about 2 minutes).
Remove from heat, add vanilla & mashed banana, and mix well.
Chill for at least 1 hour.
Step 3: Make the Whipped Cream Frosting
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 4: Assemble the Cupcakes
Use a small knife or piping tip to cut a hole in each cupcake.
Fill with banana pudding using a piping bag or spoon.
Pipe whipped cream frosting on top.
Garnish with banana slices and crushed vanilla wafers.
Serve immediately or chill for 1 hour before serving.