Homemade Banana Pudding Cupcakes for a Sweet Treat
Delightful fusion of classic banana pudding and moist, fluffy cupcakes, perfect for any occasion.
Equipment
- Mixing Bowl
- Muffin Tin
- Hand Mixer
- Piping Bag
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and texture.
- 1 cup Granulated Sugar Adds sweetness and tenderness.
- 2 teaspoons Baking Powder Essential for leavening.
- 0.5 teaspoon Salt Enhances flavor.
Wet Ingredients
- 0.5 cup Unsalted Butter Adds richness and flavor.
- 2 large Eggs Provides moisture and binds ingredients.
- 1 cup Mashed Ripe Bananas Main flavor component.
- 0.5 cup Milk Adds moisture.
- 1 box Vanilla Pudding Mix Enhances flavor and moisture.
Toppings
- 2 cups Whipped Topping For frosting.
- 1 cup Sliced Bananas For topping.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the mashed bananas until fully combined.
- Pour in the milk and mix until smooth.
- Gradually add the dry ingredients, mixing until just combined.
- Scoop the batter into the muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack.
- Prepare the vanilla pudding according to package instructions and let it set.
- Frost the cooled cupcakes with whipped topping.
- Top with sliced bananas before serving.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
Best enjoyed fresh. Add sliced bananas just before serving to prevent browning.