Easy Banana Pudding Cupcakes

If you love banana cupcakes and banana cream pie, these Banana Pudding Cupcakes are a must-try. They combine the best of both worlds with light, fluffy banana-flavored cupcakes filled with creamy banana pudding. Topped with whipped cream, fresh banana slices, and a crunchy vanilla wafer, these cupcakes are perfect for any occasion and sure to delight your taste buds.

Ingredients

Cupcakes

• 1 cup whole milk
• 6 egg whites
• 1 tsp vanilla extract
• 4 tsp baking powder
• 1 ¾ cup granulated sugar
• 2 ¼ cup flour
• ¾ cup unsalted butter, softened
• 1 banana
• 24 vanilla wafers

Filling

• 2 (3.4 oz) boxes instant banana pudding mix
• 4 cups cold milk
• 2 bananas, diced

Frosting

• 1 cup cold heavy whipping cream
• ½ tsp vanilla
• 2 tbsp sugar

Instructions

Cupcakes

• Preheat oven to 350°F and line two cupcake tins with liners.
• In a medium bowl, whisk together milk, egg whites, and vanilla extract.
• In another bowl, mix baking powder, sugar, and flour.
• Add wet ingredients to dry ingredients and stir to combine.
• Mix in softened butter until just incorporated.
• Fill cupcake liners about 2/3 full with batter.
• Bake for 16-18 minutes or until a toothpick comes out clean.
• Once cooled, core out a small section in the top center of each cupcake.

Filling

• Whisk pudding mix with cold milk until smooth.
• Refrigerate for 10-15 minutes to set.
• Fold in diced bananas and return to the fridge.
• Fill the cored section of each cupcake with banana pudding and replace the cupcake top piece.

Frosting

• Chill mixing bowl and whisk or beaters for 15-30 minutes.
• Beat heavy cream, vanilla, and sugar until stiff peaks form.
• Pipe frosting onto each cupcake.
• Top with a banana slice and a vanilla wafer.

Serving and Storage Tips

Serving Tips

Serve Banana Pudding Cupcakes chilled or at room temperature for the best flavor and texture. They make a perfect dessert for parties, potlucks, or family gatherings. Garnish each cupcake with a fresh banana slice and a vanilla wafer just before serving to keep them looking fresh and appealing. These cupcakes are best enjoyed within a few hours of frosting to maintain the whipped cream’s light texture.

Storage Tips

Store the cupcakes in an airtight container in the refrigerator to keep the pudding filling and whipped cream frosting fresh. They will stay good for up to 3 days when properly refrigerated. Avoid storing them at room temperature for extended periods, as the pudding and whipped cream can spoil. For best results, add the banana slices and vanilla wafers right before serving to prevent sogginess. If you want to prepare them in advance, assemble and frost the cupcakes shortly before serving.

Variations

1. Chocolate Banana Pudding Cupcakes
   Add ½ cup of cocoa powder to the dry ingredients for a chocolate twist. Use chocolate pudding mix instead of banana pudding for the filling, and top with chocolate whipped cream or a drizzle of chocolate ganache for an extra indulgent treat.
2. Peanut Butter Banana Pudding Cupcakes
   Swirl ¼ cup of creamy peanut butter into the cupcake batter before baking. Use a peanut butter-flavored whipped cream frosting or add a dollop of peanut butter on top along with the banana slice and vanilla wafer for a rich, nutty flavor combination.
3. Caramel Banana Pudding Cupcakes
   Drizzle caramel sauce over the filled cupcakes before frosting. You can also fold some caramel bits into the batter for added texture. Top the cupcakes with a caramel drizzle along with the whipped cream, banana slice, and vanilla wafer to enhance the sweet and buttery notes.
4. Tropical Banana Pudding Cupcakes
   Add ½ cup of crushed pineapple or shredded coconut to the cupcake batter. For the filling, mix diced mango or pineapple with the banana pudding for a tropical twist. Garnish with toasted coconut flakes instead of vanilla wafers for a fresh island vibe.
5. Gluten-Free Banana Pudding Cupcakes
   Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the vanilla wafers you use are gluten-free as well. This variation keeps the flavor intact while accommodating gluten sensitivities.
6. Vegan Banana Pudding Cupcakes
   Replace whole milk with plant-based milk (such as almond or oat milk) and use a flaxseed or chia seed egg substitute for the egg whites. Choose a dairy-free instant banana pudding mix and whip coconut cream instead of heavy cream for the frosting.
7. Banana Nut Pudding Cupcakes
   Fold in ½ cup chopped walnuts or pecans into the cupcake batter for added crunch. Sprinkle some toasted nuts on top of the frosting along with the banana slices and vanilla wafers for a delightful nutty texture and flavor.

FAQs

1. Can I use regular eggs instead of egg whites in the cupcake recipe?
   Yes, you can substitute whole eggs for egg whites, but the cupcakes may be slightly denser and less light in texture.
2. Can I make these cupcakes ahead of time?
   You can bake the cupcakes and prepare the pudding filling in advance, but it’s best to assemble and frost the cupcakes shortly before serving to keep the whipped cream fresh.
3. How should I store leftover banana pudding cupcakes?
   Store them in an airtight container in the refrigerator for up to 3 days. Add banana slices and vanilla wafers just before serving to prevent sogginess.
4. Can I freeze these cupcakes?
   Cupcakes can be frozen without the pudding filling and frosting. Freeze the baked cupcakes in a sealed container for up to 2 months, then thaw before filling and frosting.
5. What can I use if I don’t have vanilla wafers?
   You can substitute vanilla wafers with graham crackers, shortbread cookies, or even crushed banana chips for a different texture.
6. Is there a dairy-free version of this recipe?
   Yes, use plant-based milk, dairy-free pudding mix, and coconut cream for the frosting to make a vegan and dairy-free version.
7. Can I use fresh banana pudding instead of instant mix?
   You can make homemade banana pudding, but it needs to be thick enough to fill the cupcakes without leaking. Instant pudding mix is easier and more reliable for this recipe.
8. What if I don’t want to core the cupcakes?
   You can pipe the pudding on top of the cupcakes instead, but coring and filling gives a better surprise and texture contrast.
9. Can I use a different flavor of pudding?
   Absolutely! Vanilla, butterscotch, or chocolate pudding would all work well and give a unique twist to the cupcakes.
10. How do I get the whipped cream frosting to hold stiff peaks?
    Make sure the bowl and beaters are well chilled, and use cold heavy cream. Beat on medium-high speed until firm peaks form but don’t overbeat or it may turn into butter.

These Banana Pudding Cupcakes are a delicious and fun way to enjoy the classic flavors of banana cream pie in a portable cupcake form. The moist banana cupcakes filled with creamy pudding, topped with fluffy whipped cream and crunchy vanilla wafers, make a perfect dessert for any gathering or a special treat for yourself. Easy to make and impressive to serve, these cupcakes will quickly become a favorite in your recipe collection.

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