Banana Pudding Cupcakes
User Reviews
5.0
12 reviews
Excellent
Banana Pudding Cupcakes
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If you love banana cupcakes, you’re going to really love these banana pudding cupcakes! They taste just like a banana cream pie but in the form of a cupcake! Light cupcakes filled with banana pudding and topped with whipped cream, banana slices, and a Vanilla wafer!
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Ingredients
Cupcakes
Frosting
- 1 cup whole milk
- 6 egg whites
- 1 tsp vanilla extract
- 4 tsp baking powder
- 1 ¾ cup granulated sugar
- 2 ¼ cup flour
- ¾ cup unsalted butter softened
- 1 banana
- 24 vanilla wafers
Filling
- 2 3.4oz boxes instant banana pudding mix
- 4 cups cold milk
- 2 bananas diced
Frosting
- 1 cup cold heavy whipping cream
- ½ tsp vanilla
- 2 TBS sugar
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Instructions
Cupcakes
- Fill two cupcake tins with cupcake liners. Preheat the oven to 350 degrees.
- Whisk the milk, egg whites, and vanilla together in a medium bowl.
- Combine the baking powder, sugar, and flour in a separate bowl. Once combined, add the wet ingredients to the dry and stir to combine.
- Add in the softened butter and mix until just incorporated.
- Using a cookie scoop or a 1/4 cup measuring cup, fill each of the prepared muffin cups about 2/3 full to allow the cupcakes room to rise.
- Put the cupcakes in the oven and bake the cupcakes for 16-18 minutes or until a toothpick placed into the center of the cupcake comes out clean.
- Use a spoon, cupcake corer, or piping tip to take out a small section in the middle top of the cupcakes. Fill the cupcakes with banana pudding just to right underneath the top of the cupcake. Replace the piece removed on top of the banana pudding.
- Frost each cupcake then top with a Vanilla Wafer and slice of banana then serve immediately.
Filling
- Whisk the two packages of pudding mix with the four cups of milk. Place in the fridge to set for 10-15 minutes.
- Add diced bananas to the pudding and place back in the fridge.
Frosting
- Place your mixing bowl and a whisk (or your beaters) in the freezer for 15-30 minutes to allow them to chill.
- Place all of the ingredients in the cold bowl and beat them either by hand or with an electric mixer until stiff peaks form.
- Place frosting in a piping bag fitted with a large cupcake decorating tip.
Notes
- Make sure not to over bake the cupcakes – once a toothpick comes out clean, they are done. If you over bake, these will be hard as rocks!
- Don’t top the cupcakes until right before serving. The whipped cream frosting will last for a while but not days, so you really want to be able to serve these right away.
- Store any leftover cupcakes in the refrigerator (because of the banana pudding inside) then allow them to come to room temperature before serving.
- Cupcakes should not be frozen once filled and decorated. If you’d like to freeze the cupcakes prior to filling, you can place them in a freezer safe bag or airtight container and freeze for up to six months. Allow the cupcakes to come to room temperature prior to eating.
Nutrition Information
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Calories
264kcal
(13%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
62mg
(3%)
Potassium
238mg
(7%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
415IU
(8%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 62mg | 3% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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