Banana Pudding Cupcakes

Banana Pudding Cupcakes are delicious cupcakes filled with luscious pudding and topped with the quintessential banana pudding garnishes!

Prep Time25

Cook Time30

Cooling Time40

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: banana cupcakes, banana dessert, banana pudding cupcakes

Servings:

Calories: 419kcal

Preheat your oven to 350°F and line a 12-count muffin pan with paper cupcake liners. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In your mixer's bowl, cream together the softened butter and granulated white sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for about 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cupcakes from the oven and let them cool completely.

Meanwhile, in a medium saucepan, combine 2 cups of milk and the sugar. Whisk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. This should take about 4 minutes.
In the meantime, whisk the cornstarch with 2 tablespoons of milk until well combined and set aside.
In a separate bowl, whisk the egg yolks. Gradually pour about half of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan and add in the cornstarch mixture. Continue cooking, stirring constantly, until the pudding thickens further.
Remove the pudding from the heat and stir in the vanilla extract. Let it cool for 15 minutes, then stir in the butter and chopped bananas and combine until evenly distributed.
Allow the banana pudding to cool completely. You can cover it with plastic wrap, pressing it against the surface of the pudding to prevent a layer of skin from forming on top.

In your mixer's bowl, combine the heavy whipping cream and pure vanilla extract. Whip the cream until soft peaks form.
Once the cupcakes and banana pudding have cooled, use a cupcake corer or a sharp knife to core out the centers of each cupcake.
Fill each cavity with the cooled banana pudding, allowing it to overflow slightly over the top.
Spread the remaining banana pudding over the tops of the cupcakes, ensuring the surfaces are covered and extending the pudding to the sides.
Transfer the whipped cream to a piping bag or use a spoon to top each cupcake with a dollop of whipped cream.
Garnish each cupcake with sliced bananas and vanilla wafers.
Serve.

Mixing: Once you add the dry ingredients to the wet ingredients, mix only until blended. Don’t overmix, or the cupcakes will be dense.

Cool: Make sure to cool the cupcakes and pudding completely before assembling. And before adding the whipped cream on top.
Store the cupcakes in an airtight container and keep them in the refrigerator for up to 3 days. You can serve them cold or let them sit on the counter to come to room temperature before serving.