Description
Banana pudding cupcakes bring a delightful twist to a classic dessert, combining the comforting flavors of ripe bananas and creamy whipped topping. Topped with crunchy vanilla wafers, these treats are easy to make and perfect for any occasion. Whether you’re hosting a party or simply indulging yourself, these fluffy cupcakes promise a flavor explosion in every bite.
Ingredients
Scale
- 2 ripe bananas
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup whole milk
- 1 cup whipped cream (for topping)
- 1/2 cup crushed vanilla wafers (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas in a bowl until smooth.
- In a separate bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then fold in the mashed bananas.
- Whisk together flour and baking powder; gradually add to the wet mixture until just combined.
- Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to wire racks.
- Once cooled, pipe whipped cream on each cupcake and sprinkle with crushed vanilla wafers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For maximum sweetness, use overripe bananas. Consider adding caramel sauce as an extra topping for a sweet twist. Store leftovers in an airtight container in the fridge for up to three days.