If you love banana cupcakes, you’re going to really love these banana pudding cupcakes! Combining the moist, flavorful essence of banana cupcakes with the creamy, rich goodness of banana pudding, these treats are sure to be a hit at any gathering. Whether you’re baking for a family get-together, a birthday party, or simply as a sweet treat for yourself, these cupcakes are guaranteed to impress.
Ingredients
For the Cupcakes:
- Wet Ingredients:
- 1 cup whole milk
- 6 egg whites
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 4 teaspoons baking powder
- 1 ¾ cups granulated sugar
- 2 ¼ cups all-purpose flour
- Additional:
- ¾ cup unsalted butter, softened
- 1 banana, mashed
- 24 Vanilla Wafers (for topping)
For the Filling:
- 2 boxes (3.4 ounces each) instant banana pudding mix
- 4 cups cold milk
- 2 bananas, diced
For the Frosting:
- 1 cup cold heavy whipping cream
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar
Instructions
Making the Cupcakes
- Preparation: Begin by preheating your oven to 350°F (175°C). Line two cupcake tins with cupcake liners to make 24 cupcakes.
- Mix Wet Ingredients: In a medium bowl, whisk together 1 cup of whole milk, 6 egg whites, and 1 teaspoon of vanilla extract until well combined. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, combine 4 teaspoons of baking powder, 1 ¾ cups of granulated sugar, and 2 ¼ cups of all-purpose flour. Stir to combine.
- Incorporate Wet into Dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Add Butter and Banana: Mix in the softened ¾ cup of unsalted butter until the batter is smooth and creamy. Then, fold in the mashed banana.
- Fill and Bake: Using a cookie scoop or a ¼ cup measuring cup, fill each cupcake liner about 2/3 full. This allows room for the cupcakes to rise without overflowing. Place the tins in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Core: Allow the cupcakes to cool completely on a wire rack. Once cooled, use a spoon, cupcake corer, or piping tip to remove a small section from the top center of each cupcake to create space for the pudding filling.
Making the Filling
- Prepare Pudding: In a medium bowl, whisk together the two packages of banana pudding mix with 4 cups of cold milk. Place the mixture in the fridge to set for about 10-15 minutes.
- Add Bananas: Once the pudding is set, gently fold in the diced bananas. Return the mixture to the fridge while you prepare the frosting.
Making the Frosting
- Chill Equipment: Place your mixing bowl and whisk (or beaters) in the freezer for 15-30 minutes to ensure they are well-chilled. This helps the cream whip more effectively.
- Whip Cream: In the chilled bowl, combine 1 cup of cold heavy whipping cream, ½ teaspoon of vanilla extract, and 2 tablespoons of granulated sugar. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, as this can turn the cream into butter.
- Prepare for Piping: Transfer the whipped cream frosting to a piping bag fitted with a large star or round cupcake decorating tip.
Assembling the Cupcakes
- Fill Cupcakes: Fill each cored cupcake with the banana pudding mixture, filling just to the top of the cupcake.
- Replace Top: Replace the removed piece of cupcake over the pudding filling to create a smooth top.
- Frost: Pipe the whipped cream frosting over each cupcake in a decorative swirl.
- Garnish: Top each cupcake with a Vanilla Wafer and a slice of fresh banana for that classic banana pudding touch.
Serving and Storage
Serve the cupcakes immediately or store them in an airtight container in the refrigerator. They are best enjoyed within a couple of days for optimal freshness.
Tips for Success
- Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before starting. This allows them to incorporate more smoothly into the batter.
- Chilled Whipping Cream: Make sure the heavy whipping cream is cold, as this helps it to whip up into stiff peaks more easily.
- Gentle Folding: When incorporating the whipped cream into the pudding, fold gently to maintain the light and airy texture.
- Variations: Feel free to get creative with this recipe! You can add a chocolate drizzle, caramel sauce, or even a sprinkle of chopped nuts for an extra layer of flavor and texture.
- Banana Pudding Mix: Using instant banana pudding mix ensures a quick and easy filling, but you can also make your own banana pudding from scratch if you prefer.
Conclusion
These banana pudding cupcakes are a delightful twist on classic banana cupcakes, bringing together the creamy, nostalgic flavors of banana pudding in a convenient and portable cupcake form. The combination of moist banana cupcakes, creamy banana pudding filling, and fluffy whipped cream frosting creates a dessert that’s both refreshing and indulgent. Perfect for summer gatherings, birthday parties, or simply as a sweet treat to brighten your day, these cupcakes are sure to impress.
With each bite, you’ll experience the perfect harmony of flavors and textures: the soft and tender cupcake, the rich and creamy pudding filling, and the light, airy frosting. Topped with a crunchy Vanilla Wafer and a fresh banana slice, these cupcakes are as visually appealing as they are delicious.
So why wait? Gather your ingredients and treat yourself and your loved ones to these delightful banana pudding cupcakes. Once you try this recipe, it’s bound to become a favorite in your dessert repertoire!