Banana Cupcakes (Printable Version)
Soft and fluffy banana cupcakes stuffed with creamy pudding and topped with whipped cream and cookies. A fun twist on two dessert favorites!
# Ingredients:
→ Cupcake Base
01 -
1/2 cup unsalted butter, softened
02 -
1 1/2 teaspoons baking powder
03 -
2 large eggs
04 -
1 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
07 -
1/2 cup whole milk
08 -
2 ripe bananas, mashed
09 -
1 1/2 cups all-purpose flour
→ Banana Filling
10 -
2 cups cold milk
11 -
1 box (3.4-ounce) instant banana pudding mix
→ Whipped Cream Topping
12 -
Vanilla wafer cookies for decorating
13 -
Banana slices for decoration (optional)
14 -
3 tablespoons powdered sugar
15 -
1 1/2 cups heavy whipping cream
16 -
1 teaspoon vanilla extract
# Steps:
01 -
Turn on the oven to 350°F and get a 12-slot muffin tin ready by lining it with paper liners.
02 -
Grab a medium-sized bowl, toss in flour, baking powder, and salt. Give it a quick mix with a whisk and set it to the side.
03 -
Take a big bowl and use a hand mixer to cream together butter and sugar until it's light and airy. This takes about 2-3 minutes.
04 -
Crack in the eggs, one at a time, mixing after each. Stir in mashed bananas and splash in the vanilla extract.
05 -
Alternate adding the dry mix and milk into the wet ingredients, starting and finishing with the dry. Mix gently until combined.
06 -
Split the batter evenly into the cupcake liners and bake for 18-20 minutes. They're done when you poke a tester in the center, and it comes out clean. Let them cool on a rack.
07 -
Stir together the banana pudding mix and the cold milk in a bowl until smooth. Pop it in the fridge for about 10 minutes to firm up.
08 -
In a cold bowl, beat heavy cream, powdered sugar, and vanilla extract until it forms stiff peaks. It'll hold its shape when done.
09 -
Use a small knife or cupcake corer to scoop out a spot in the center of each cupcake. Spoon or pipe the chilled pudding into the holes.
10 -
Spoon or pipe whipped cream on top of each cupcake. Add a cookie to each and optionally a slice of banana for a nice touch.
# Notes:
01 -
Since the filling and topping have dairy, store the cupcakes in the fridge.
02 -
Overripe bananas with brown spots make the batter taste better.
03 -
Bake the cupcakes a day ahead if needed, but fill and frost them the same day for the freshest results.