Dairy-Free Banana Pudding Cupcake
Indulge in the irresistible charm of Dairy-Free Banana Pudding Cupcakes—a delightful combination of moist, banana-infused cupcakes and rich, creamy pudding filling, all without a drop of dairy. Perfectly sweetened with ripe bananas, unsweetened applesauce, and a touch of maple syrup, these cupcakes are both flavorful and guilt-free. The homemade banana pudding, crafted with almond milk and accented by banana extract, brings a velvety center to each treat, while a sprinkle of crushed dairy-free vanilla wafer cookies adds the perfect crunchy finish. Quick to make with just 20 minutes of prep, these cupcakes are a dairy-free, crowd-pleasing dessert ideal for potlucks, birthday parties, or sweet tooth moments.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large ripe bananas, mashed
- 0.75 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 1.5 teaspoons vanilla extract
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
- 2 tablespoons cornstarch
- 1.5 cups almond milk (for filling)
- 3 tablespoons maple syrup
- 0.5 teaspoon banana extract
- 0.5 cup dairy-free vanilla wafer cookies, crushed
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the mashed bananas, granulated sugar, applesauce, and vanilla extract until smooth.
Slowly stir in the almond milk and melted coconut oil until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the batter evenly among the prepared 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.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the banana pudding filling, whisk together the cornstarch and 1.5 cups of almond milk in a saucepan over medium heat until dissolved.
Add the maple syrup and banana extract, then continue to cook while stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
Once the cupcakes and pudding have cooled, cut a small hole in the center of each cupcake using a paring knife or a cupcake corer making sure not to cut through to the bottom.
Fill each cupcake with a spoonful of banana pudding.
Top with a sprinkle of crushed dairy-free vanilla wafer cookies.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 477.2 g | 174% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 266.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 955 mg | 73% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1605 mg | 34% | |
*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.
