Gluten-Free Banana Pudding Cupcake
Indulge in the irresistible charm of Gluten-Free Banana Pudding Cupcakes, a delectable dessert that combines moist banana-infused cupcakes with creamy vanilla pudding and a cloud-like whipped cream topping. Perfect for those avoiding gluten, these cupcakes use a blend of gluten-free all-purpose flour and ripe bananas to achieve a tender texture. Each bite reveals a hidden pocket of rich pudding, making them a delightful twist on classic banana pudding. Whether it’s a family gathering or a sweet treat for yourself, these cupcakes come together in under an hour and are sure to impress. Serve chilled for the ultimate dessert experience! Keywords: gluten-free cupcakes, banana pudding cupcakes, gluten-free dessert recipe, banana dessert, whipped cream topping.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cups Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Cinnamon
- 1 cup Bananas (mashed, ripe)
- 0.25 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Milk (or dairy-free alternative)
- 3.4 oz Gluten-free vanilla pudding mix
- 2 cups Cold milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the mashed bananas, vegetable oil, eggs, vanilla extract, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to ensure tender cupcakes.
Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the vanilla pudding by whisking the gluten-free vanilla pudding mix with 2 cups of cold milk until thickened. Set aside in the refrigerator.
To prepare the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.
Once the cupcakes are cooled, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
Fill each cavity with a heaping teaspoon of the prepared vanilla pudding.
Top each cupcake with a dollop of whipped cream and serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 24.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 172 mg | 4% | |
*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.
