Nut-Free Banana Pudding Cupcake
Indulge in the delightful flavors of these Nut-Free Banana Pudding Cupcakes, a decadent twist on the classic Southern dessert crafted with creamy banana-infused cake, velvety vanilla pudding, and a luscious whipped cream topping. Perfect for those with nut allergies, this recipe combines ripe mashed bananas, buttermilk, and a hint of vanilla to create irresistibly moist cupcakes. Each treat features a hidden pocket of chilled vanilla pudding for a surprise burst of creaminess in every bite, while the cloud-like whipped cream adds a refreshing finish. These easy-to-make cupcakes come together in under an hour, making them ideal for birthdays, picnics, or special occasions. Elevate your dessert game with this nut-free crowd-pleaser that’s sure to be a hit with kids and adults alike!
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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
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 0.75 cup ripe bananas, mashed
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 3.4 ounces instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs, one at a time, ensuring each is well mixed before adding the next.
Mix in the mashed bananas and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds 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.
Prepare the pudding: In a mixing bowl, combine the instant vanilla pudding mix with cold milk. Whisk for 2 minutes until thickened, then set aside in the fridge to chill.
While the cupcakes and pudding cool, prepare the whipped cream topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cupcakes are completely cool, use a small knife to cut a hole in the center of each cupcake.
Fill each hole with the prepared pudding using a piping bag or spoon.
Top each cupcake with a generous dollop of whipped cream.
Serve and enjoy your nut-free banana pudding cupcakes!
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 523.1 g | 190% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 343.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 865 mg | 67% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1871 mg | 40% | |
*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.
