Banana Pudding Cupcakes
Banana pudding cupcakes are a delightful twist on a classic dessert, blending the nostalgic flavors of banana pudding into fluffy, moist cupcakes. Topped with a light whipped cream frosting and crunchy vanilla wafers, each bite is reminiscent of cozy family gatherings and sunny picnics. Perfect for parties or as a sweet treat any day, these cupcakes will bring smiles to faces young and old.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup crushed vanilla wafers for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then fold in mashed bananas and vanilla until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely. Whip heavy cream until soft peaks form; pipe or spread onto cooled cupcakes and sprinkle with crushed vanilla wafers.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use overripe bananas for maximum sweetness. Experiment by adding chocolate chips or nuts to the batter for extra flavor. For storage, keep cupcakes in an airtight container at room temperature for up to three days.