Low Sodium Banana Pudding Cupcake
Delight your taste buds with these irresistible Low Sodium Banana Pudding Cupcakes—where indulgence meets mindfulness! This recipe transforms the classic banana pudding into a lighter cupcake that’s perfect for dessert lovers who are watching their sodium intake. Made with mashed ripe bananas and a touch of creamy buttermilk, these tender cupcakes boast a natural sweetness and moist texture. Each cupcake is filled with a luscious low sodium vanilla pudding and crowned with a cloud of whipped topping, offering a decadent experience without compromise. Quick and easy to prepare, these cupcakes are the ideal treat for family gatherings, potlucks, or any occasion that calls for a guilt-free indulgence. Perfectly balanced in flavor and heart-healthy ingredients, this delightful dessert is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2 large Ripe bananas, mashed
- 0.5 cup Buttermilk
- 3.4 ounce package Low sodium vanilla instant pudding mix
- 2 cups Cold milk
- 1 cup Low sodium whipped topping
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour and baking powder, and set aside.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Fold in the mashed bananas until well combined.
Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the pudding by combining the low sodium vanilla instant pudding mix with cold milk in a medium bowl.
Whisk continuously for 2 minutes, then let it set in the refrigerator for 5 minutes.
Once the cupcakes are completely cool, use a piping bag or a spoon to fill each cupcake with a tablespoon of the prepared pudding.
Top with a dollop of low sodium whipped topping before serving.
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 512.8 g | 186% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 304.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 870 mg | 67% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2236 mg | 48% | |
*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.
