Moist Banana Pudding Cupcakes
These banana pudding cupcakes are made with a moist, tender, and light banana cupcake base, filled with a banana pudding filling, and topped with stabilized whipped cream.
Ingredients
- 1 stick Butter melted and cooled
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 1 ½ cups Bananas
- ⅓ cup Greek yogurt
- 1 teaspoon Cinnamon
- ½ cup Buttermilk
- 2 cups Flour
- 1 teaspoon Baking soda
Banana pudding filling
- 1 Banana mashed ripe banana
- 50 g Vanilla pudding
- 1 cup Milk
Stabilized whipped cream
- 2 cups Heavy cream cold
- ⅓ cup Powdered sugar
- 2 teaspoon Vanilla extract
- 2 tablespoon Vanilla instant pudding
Instructions
- Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
- Into a large mixing bowl, add the cooled melted butter, eggs, vanilla extract, granulated sugar, buttermilk, brown sugar, kosher salt, mashed bananas cinnamon, and Greek yogurt, and mix with a whisk until well combined.
- Add the flour and baking soda and mix until just combined and there are no lumps of flour visible. Do not overmix.
- Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a preheated oven for about 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes)
- Make the banana pudding filling: In a medium mixing bowl, add the vanilla pudding, mashed banana, and whole milk and mix until well combined. Let it sit for 20-30 minutes until it thickens.
- Make a small hole in the middle of each cupcake. We used a knife to do so, you can also use a cupcake corer.
- Fill the hole with the banana pudding until just full.
- Make the whipped cream: Into a big mixing bowl, add the heavy cream, instant vanilla pudding, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
- Transfer the whipped cream to a piping bag with a star tip and pipe the cupcakes with the frosting. Top them with a nilla wafer and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cupcake and not a dense and dry cupcake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat and frost these cupcakes as they are pulled out of the oven, but let these cupcakes cool for at least 1 hour to prevent the frosting from melting.
- Make sure that your leaveners are fresh like baking powder and baking soda. If you are using expired leaveners. You can check this by adding a little bit of the baking soda or baking powder to some hot water, and if it bubbles, it's still good to use, if it's not, throw it away!
Nutrition
Calories: 432kcalCarbohydrates: 52gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 97mgSodium: 337mgPotassium: 242mgFiber: 1gSugar: 29gVitamin A: 931IUVitamin C: 3mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!