Banana Pudding Cupcake
Delight your taste buds with these irresistible Banana Pudding Cupcakes, a dreamy mashup of classic banana pudding and moist homemade cupcakes. Bursting with the comforting flavors of ripe bananas, sweet vanilla, and crumbly vanilla wafers, these treats are filled with a creamy banana pudding center and topped with fluffy whipped cream. Crushed wafers add a delightful crunch, while a single whole wafer crowns each cupcake for a picture-perfect finish. Perfect for potlucks, birthdays, or anytime you crave a nostalgic dessert, these easy-to-make cupcakes come together in under 40 minutes and are sure to impress. Indulge in the ultimate banana dessert experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 ripe bananas, mashed
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) banana pudding mix
- 2 cups cold milk
- 1 cup whipped cream
- 1 cup vanilla wafers, crushed
- 12 extra vanilla wafers, for garnish
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
In a medium bowl, combine the mashed bananas, milk, eggs, and vanilla extract. Mix until smooth.
Slowly add the wet ingredients to the dry ingredients, mixing on medium speed until just combined, making sure not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are cooling, prepare the banana pudding by whisking the pudding mix with 2 cups of cold milk. Allow it to set in the refrigerator for about 5 minutes.
Once the cupcakes have cooled completely, use a small spoon or knife to remove a small circle from the top center of each cupcake.
Fill the hole in each cupcake with a spoonful of banana pudding.
Top each cupcake with a generous swirl of whipped cream.
Sprinkle the crushed vanilla wafers over the whipped cream.
Garnish each cupcake with a whole vanilla wafer.
Serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
5658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 873.2 g | 318% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 523.5 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 915 mg | 70% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
