Banana Pudding Cupcakes Recipe
These delicious Banana Pudding Cupcakes are a vanilla cupcake filled with tasty banana pudding and topped with a luscious banana pudding buttercream. The cupcake is fluffy and moist, which pairs perfectly with the creamy frosting and the crunch of the vanilla wafer cookies.
Ingredients
Banana Cupcakes
- 12 Vanilla Wafer Cookies, plus more for topping/decoration
- 1/2 cup Salted Butter, room temperature
- 1 cup Granulated Sugar
- 2 large Eggs, room temperature
- 2-3 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 cup Milk, Whole or 2%
- 1 package Banana Pudding, for filling
Banana Pudding Buttercream Frosting
- 1/2 cup Salted Butter, softened
- 3 tbsp Banana Pudding Mix, (taken from package above)
- 2 cups Powdered Sugar
- 1 tbsp Heavy Cream
Instructions
- First, remove 2 tbsp of the banana pudding mix powder and set aside. There should be about 1/4 cup of banana pudding mix remaining to make the banana pudding filling for the cupcakes.
- Next, make the banana pudding filling according to package directions then put in the fridge to thicken.
- Add cupcake liners into each mold of the cupcake pan. Place one vanilla wafer cookie in the bottom of each liner.
- Preheat the oven to 350 degrees F.
- Now, it's time to make the cupcake batter! You can use either a stand mixer or an electric hand mixer.
- To the mixing bowl, add the softened butter and granulated sugar. Cream together 1-2 minutes.
- Add the eggs and vanilla extract. Mix until combined.
- Next, add in half of the flour and mix until just combined. Pour in half of the milk and mix until just incorporated.
- Add in the remaining flour and other dry ingredients. Mix then add in the remaining milk until just combined.
- Transfer the batter to the liners, filling them up 3/4 of the way.
- Bake for 17-19 minutes or until a toothpick comes out clean. Make sure to watch them closely towards the end as it is easy for them to over-bake.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack.
- While the cupcakes cool, make the banana pudding buttercream frosting.
- To a bowl, add the softened butter and cream for 3-5 minutes until light and fluffy.
- Add in the banana pudding mix and 1 cup of powdered sugar.
- Mix until incorporated (use an electric hand mixer or stand mixer).
- Add in the remaining powdered sugar and heavy cream.
- Mix until fully incorporated. You want it to be thick enough to hold up on the cupcake but not too thick that you can't pipe it easily.
- Once the cupcakes are cooled, use the wide end of a piping tip (or a sharp knife) to scoop out the center of the cupcake (about 1 inch deep). Keep the scooped out part and set it aside.
- Add the banana pudding filling into each cupcake. Take the scooped out part and cut it to be flat. Place it back on the cupcake to cover the filling.
- Transfer the banana buttercream frosting to a piping bag (or add it on top with a spoon).
- Pipe the frosting on each cupcake and add pieces/crumbs of the vanilla wafer cookies for decoration.
- Serve and enjoy!
Nutrition
Serving: 1cupcake, Calories: 396kcal, Carbohydrates: 57g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 281mg, Potassium: 41mg, Fiber: 1g, Sugar: 41g, Vitamin A: 536IU, Vitamin C: 0.01mg, Calcium: 55mg, Iron: 1mg