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Banana Pudding Cupcakes

If you’re looking for a dessert that is creamy, flavorful, and fun to make, then Banana Pudding Cupcakes are the answer! These delightful treats combine the beloved flavors of classic banana pudding with the fluffy goodness of cupcakes—creating a dessert that will surely impress your family and friends. Did you know that banana pudding was first served at the 1939 New York World's Fair? A delicious blend of bananas, vanilla pudding, and whipped cream has charmed its way into the hearts of many, making it a staple in Southern kitchens. Banana Pudding Cupcakes are not just a treat; they are a life-saver for busy families! With a quick preparation time and simple steps, you can whip up these cupcakes for a spontaneous dessert for those midweek cravings or as the star of the show at gatherings. If you love other delightful desserts like our Chocolate Lava Cake, then you’ll find yourself reaching for this recipe over and over again. So, grab those ripe bananas and get ready to indulge in this scrumptious treat!
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Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 ripe bananas mashed
  • 1 3.4 oz box instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1/2 cup whipped cream or whipped topping optional
  • 1/2 cup unsalted butter for frosting
  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract for frosting
  • 1 –2 tbsp milk or cream optional, for frosting
  • 1/2 cup crushed vanilla wafer cookies for topping
  • Banana slices for garnish
  • Caramel sauce for garnish

Instructions
 

  • reheat the Oven: First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  • Make the Cupcake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla and mashed bananas.
  • Combine with Dry Ingredients: Alternate adding the flour mixture and buttermilk to the banana mixture, starting and ending with the flour. Mix until just combined; avoid overmixing.
  • Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely in the pan on a wire rack.
  • Prepare the Pudding Filling: In a separate bowl, whisk the pudding mix with cold milk for 2 minutes until thickened. Chill for 10 minutes, and if desired, fold in whipped cream for a lighter texture.
  • Fill the Cupcakes: Once the cupcakes have cooled, use a cupcake corer or a knife to remove the center of each cupcake. Fill each cupcake with the prepared pudding.
  • Make the Frosting: Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add milk as needed to reach the desired consistency.
  • Decorate: Pipe the frosting onto each cupcake. Sprinkle crushed vanilla wafers over the top and garnish with banana slices and caramel sauce.
  • What to Serve Banana Pudding Cupcakes With
  • Now that you have made these delightful Banana Pudding Cupcakes, consider serving them alongside a refreshing glass of iced tea or a warm cup of coffee. You could also pair them with a light fruit salad for a colorful contrast! These cupcakes would shine at any gathering, making them a perfect accompaniment for summer barbecues or birthday parties.
  • Top Tips for Perfecting Banana Pudding Cupcakes
  • To ensure your Banana Pudding Cupcakes turn out perfect, here are some useful tips:
  • Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best results.
  • Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cupcakes light and fluffy.
  • Cool Completely: Make sure your cupcakes are completely cool before filling and frosting them to prevent melting.
  • Storing and Reheating Tips
  • If you have leftovers, store your Banana Pudding Cupcakes in an airtight container in the refrigerator. They can last for up to 3 days, maintaining their delightful texture. If you want to freeze them, wrap each cupcake tightly in plastic wrap or aluminum foil. They can be frozen for up to 2 months. To enjoy them later, simply thaw in the refrigerator overnight and then enjoy at room temperature or lightly reheated.
  • So what are you waiting for? Dive into this delightful recipe and treat yourself and your loved ones to the fluffy, creamy goodness of Banana Pudding Cupcakes!