Description
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.
Notes
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.