Sugar-Free Banana Pudding Cupcake
Indulge guilt-free with these delightful Sugar-Free Banana Pudding Cupcakes, a healthier twist on a beloved classic dessert! Perfectly moist and naturally sweetened with ripe bananas and unsweetened applesauce, these cupcakes are made using whole wheat flour for extra nutrition. Each bite is filled with creamy sugar-free banana pudding, offering a luscious, custard-like surprise that complements the fluffy base. Topped with a dollop of sugar-free whipped cream, these cupcakes are ideal for those looking to enjoy a treat without refined sugar. Easy to make and ready in just 40 minutes, they’re an irresistible dessert option for diabetic-friendly diets or anyone who loves wholesome sweets. Serve them chilled for a refreshingly elegant finish!
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Recipe Information
Ingredients
- 2 medium Ripe bananas
- 0.5 cup Unsweetened applesauce
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 0.33 cup Stevia or erythritol
- 1 package (instant, 3.4 oz) Sugar-free banana pudding mix
- 2 cups Low-fat milk
- 1 cup Whipped cream (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the unsweetened applesauce, eggs, and vanilla extract to the mashed bananas and mix until well combined.
In another bowl, whisk together the whole wheat flour, stevia or erythritol, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing gently until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, 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 baking, prepare the banana pudding by mixing the sugar-free banana pudding mix with 2 cups of low-fat milk. Whisk until thickened as per package instructions and set aside in the refrigerator.
Once the cupcakes are done, remove from oven and allow them to cool completely on a wire rack.
Using a small knife or cupcake corer, gently remove a piece from the center of each cupcake, about 1 inch deep.
Fill each cupcake with the prepared banana pudding, using a spoon or piping bag.
Top each cupcake with a dollop of sugar-free whipped cream.
Serve immediately or chill for a chilled dessert, and enjoy your sugar-free banana pudding cupcakes!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 298.8 g | 109% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 70.6 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 920 mg | 71% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2089 mg | 44% | |
*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.
