Banana Pudding Cupcakes

I cannot lie to you, this recipe is for the true banana lover in all of us. There is so much delicious banana flavor in these cupcakes and they are topped with the sweetness of buttercream frosting.

This is a super tasty treat that is a handheld delight.

There are so many classic banana desserts that I could not simply add one more usual to the list.

We need something slightly different with a flavor out of this world. Now obviously, you can use a faster method and buy a box cake mix, I prefer the taste of homemade versus the box.

Frequently Asked Questions:

            Should I use instant pudding or the cooking variety?

It is best that you use the instant pudding mix. It will finish setting once you spoon it on the cupcake.

            How should I store these cupcakes?

It is best to keep them refrigerated, however, you can set them on the counter in an airtight container.

            Can I freeze these cupcakes?

I would not suggest that you freeze them with the frosting on. You could freeze them prior to frosting each cupcake. However, be warned there may be a texture difference once they are thawed due to the pudding.

What do you need to make Banana Pudding Cupcakes

            Cupcakes:

                        ¼ cup oil

                        ½ cup water

                        ½ cup milk

                        2 eggs, slightly scrambled

                        1 ½ cup flour, all purpose is fine to use

                        1 cup granulated sugar

                        ½ tsp baking soda

                        1 tsp baking powder

                        ½ tsp salt

                        2 tsp vanilla extract

            Pudding filling:

                        3.4 ounce box of instant banana pudding mix

                        2 cups milk

            Frosting:

                        2 sticks butter, room temperature, unsalted

                        1 tsp banana extract

                        Small pinch of salt

                        4 cups Confectioners sugar

                        2 to 3 tbsp milk, to desired consistency

How to make Banana Pudding Cupcakes

FIRST STEP:

Preheat the oven to 350*. Line a muffin pan with cupcake papers

Add the dry ingredients for the cupcakes into a bowl and whisk together

a)

b)

c)

d)

e)

f)

g)

Add in the remaining ingredients and beat with an electric mixer until it is smooth

a)

b)

SECOND STEP:

Fill each cupcake liner three fourths of the way full

a)

b)

c)

THIRD STEP:

Bake for 18 to 20 minutes until a toothpick in the center comes out clean

Remove from the oven and set to the side for 5 minutes, then place the cupcakes on a metal cooling rack to cool completely

FOURTH STEP:

In a medium bowl add the milk to the bowl and then the powdered pudding mix

Beat on low speed for two minutes then increase for another 3 to 5 minutes.

Set the pudding to the side

FIFTH STEP:

In another bowl, combine the butter and the banana extract together until fluffy

a)

b)

Add in the Confectioners Sugar and beat until combined well, then add the milk a small amount at a time until you reach the desired consistency.

When the cupcakes have cooled completely, core out the centers and fill with the pudding mix.

a)

b)

c)

SIXTH STEP:

Spread a small spoonful across the top of the cupcake also, spreading to reach the edges.

Use a piping bag with decorator tip to swirl the frosting on top of the pudding.

You may top with a Nilla Wafer cookie and a slice of banana just before serving.

Enjoy!

YUM!

Banana Pudding Cupcakes

Banana Pudding Cupcakes

Yield: 24
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

  •             Cupcakes:
  •                         ¼ cup oil
  •                         ½ cup water
  •                         ½ cup milk
  •                         2 eggs, slightly scrambled
  •                         1 ½ cup flour, all purpose is fine to use
  •                         1 cup granulated sugar
  •                         ½ tsp baking soda
  •                         1 tsp baking powder
  •                         ½ tsp salt
  •                         2 tsp vanilla extract
  •             Pudding filling:
  •                         3.4 ounce box of instant banana pudding mix
  •                         2 cups milk
  •             Frosting:
  •                         2 sticks butter, room temperature, unsalted
  •                         1 tsp banana extract
  •                         Small pinch of salt
  •                         4 cups Confectioners sugar
  •                         2 to 3 tbsp milk, to desired consistency

Instructions

FIRST STEP:

Preheat the oven to 350*. Line a muffin pan with cupcake papers

Add the dry ingredients for the cupcakes into a bowl and whisk together

Add in the remaining ingredients and beat with an electric mixer until it is smooth

SECOND STEP:

Fill each cupcake liner three fourths of the way full

THIRD STEP:

Bake for 18 to 20 minutes until a toothpick in the center comes out clean

Remove from the oven and set to the side for 5 minutes, then place the cupcakes on a metal cooling rack to cool completely

FOURTH STEP:

In a medium bowl add the milk to the bowl and then the powdered pudding mix

Beat on low speed for two minutes then increase for another 3 to 5 minutes.

Set the pudding to the side

FIFTH STEP:

In another bowl, combine the butter and the banana extract together until fluffy

Add in the Confectioners Sugar and beat until combined well, then add the milk a small amount at a time until you reach the desired consistency.

When the cupcakes have cooled completely, core out the centers and fill with the pudding mix.

SIXTH STEP:

Spread a small spoonful across the top of the cupcake also, spreading to reach the edges.

Use a piping bag with decorator tip to swirl the frosting on top of the pudding.

You may top with a Nilla Wafer cookie and a slice of banana just before serving.

Enjoy!

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 191mgCarbohydrates: 35gFiber: 0gSugar: 29gProtein: 2g