Moist banana pudding cupcakes recipe
These Banana Pudding Cupcakes are a delicious twist on a classic dessert, combining a soft, moist cupcake with a creamy banana pudding filling and topped with fluffy banana buttercream. They’re perfect for any occasion and sure to satisfy your banana pudding cravings in cupcake form.
Ingredients
Cupcakes:
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs slightly beaten
- ½ cup milk
- ½ cup water
- ¼ cup vegetable oil
Filling:
- 1 package 3.4 oz instant banana pudding
- 2 cups milk
Banana Buttercream:
- 1 cup unsalted butter softened
- 1 teaspoon banana extract
- A pinch of salt
- 4 cups powdered sugar
- 2-4 tablespoons milk adjust for consistency
Optional Toppings:
- Vanilla wafers
- Sliced bananas
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Step 1: Prepare the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In one bowl, mix flour, baking powder, sugar, baking soda, and salt. In another bowl, whisk eggs, milk, water, vanilla extract, and vegetable oil. Combine wet and dry ingredients and mix until smooth. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 2: Prepare the Banana Pudding Filling
- Whisk the instant banana pudding mix and milk in a bowl until thickened (about 2 minutes). Let it sit while you make the buttercream.
Step 3: Make the Banana Buttercream
- Beat softened butter, banana extract, and a pinch of salt until creamy (about 2 minutes). Gradually add powdered sugar, mixing well. Add milk one tablespoon at a time until you reach the right consistency. Whip for 2-3 minutes until fluffy.
Step 4: Assemble the Cupcakes
- Cut a small circle out of the center of each cupcake. Fill with banana pudding and spread a thin layer on top. Pipe the banana buttercream on top using a piping bag with an open star tip. Garnish with a vanilla wafer and banana slice, if desired.
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Notes
- Don’t Overmix: Overmixing the batter can make the cupcakes dense. Mix until ingredients are just combined.
- To avoid runny pudding, refrigerate the banana pudding for a few extra minutes if it isn't thickening before filling the cupcake
- Core the Cupcakes Carefully: To avoid the cupcakes falling apart, gently cut out the center with a small, sharp knife.
- Make Ahead Option: Prepare the cupcakes and filling a day in advance, but wait to frost and garnish until just before serving.
- Banana Slices Tip: Add banana slices right before serving, as they can brown if left out too long.