Moist Banana Pudding Cupcakes

Banana Pudding Cupcakes: A Southern Classic Reimagined

Let's bake a dessert that's both nostalgic and delightfully modern: Banana Pudding Cupcakes. These moist and flavorful cupcakes capture the creamy goodness of banana pudding in a convenient, handheld treat. With a banana-infused cake, a creamy pudding filling, and a luscious buttercream frosting, these cupcakes are a perfect blend of comfort and indulgence. I'm excited to share this irresistible recipe with you.

Ingredient Essentials

All-Purpose Flour:

All-purpose flour provides the structure for the cupcakes, creating a light and airy texture.

Baking Powder and Baking Soda:

These leavening agents help the cupcakes rise, giving them their fluffy texture.

Salt:

Salt balances the sweetness and enhances the other flavors.

Granulated Sugar:

Granulated sugar sweetens the cupcakes and adds moisture.

Eggs:

Eggs act as a binder and add richness to the cupcakes.

Milk:

Milk adds moisture and helps create a smooth batter.

Vegetable Oil:

Vegetable oil adds moisture and tenderness to the cupcakes.

Vanilla Extract:

Vanilla extract enhances the other flavors and adds a warm note.

Instant Banana Pudding Mix:

Instant banana pudding mix is the key to creating the creamy filling and adding intense banana flavor.

Butter:

Butter is the base of the buttercream frosting, adding richness and flavor.

Banana Extract:

Banana extract boosts the banana flavor in the frosting, making it extra delicious.

Powdered Sugar:

Powdered sugar sweetens the buttercream and gives it its smooth texture.

Vanilla Wafers (Optional):

Vanilla wafers are a classic banana pudding topping, adding a crunchy element and a touch of nostalgia.

Banana Slices (Optional):

Fresh banana slices add a fresh and fruity garnish.

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Crafting Your Cupcakes

Cupcake Preparation:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Dry Ingredient Combination:

In a large bowl, combine the flour, baking powder, baking soda, and salt.

Wet Ingredient Combination:

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Batter Creation:

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Cupcake Baking:

Fill each cupcake liner two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pudding Filling Preparation:

In a medium bowl, combine the instant banana pudding mix and milk. Stir until thickened, about 2 minutes. Let it sit while you prepare the buttercream.

Buttercream Frosting Creation:

In a mixing bowl, beat the softened butter, banana extract, and a pinch of salt until creamy. Gradually add the powdered sugar, mixing well after each addition. Add milk one tablespoon at a time until the desired consistency is reached. Whip the buttercream for 2-3 minutes until fluffy.

Cupcake Assembly:

Use a small knife or cupcake corer to cut a small circle in the center of each cooled cupcake. Fill each center with banana pudding. Spread a thin layer of pudding over the top of each cupcake. Pipe the buttercream frosting onto the cupcakes using a piping bag fitted with an open star tip.

Garnishing:

Garnish the cupcakes with a vanilla wafer and a banana slice, if desired.

You Must Know

• These cupcakes are a delicious twist on a classic dessert.
• They're perfect for any occasion, from casual gatherings to special celebrations.
• Leftovers can be stored in the refrigerator.

I particularly love the burst of banana flavor in these cupcakes. It's a comforting and familiar taste that's enhanced by the creamy pudding filling and the luscious buttercream frosting. It's a truly delightful treat that's hard to resist.

Serving Suggestions

These Banana Pudding Cupcakes are perfect for birthday parties, potlucks, picnics, or any occasion where you want to serve a delicious and crowd-pleasing dessert.

Flavorful Variations

Add mini chocolate chips to the cupcake batter for a chocolate banana twist. You can also add chopped nuts, such as walnuts or pecans, to the batter for a nutty texture.

Storage and Freezing

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. You can also freeze unfrosted cupcakes for up to three months. Thaw them in the refrigerator overnight before frosting and serving.

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Chef's Helpful Tips

Don't overmix the batter, as this can make the cupcakes tough.

Let the cupcakes cool completely before frosting them.

Use softened butter for the buttercream frosting.

These Banana Pudding Cupcakes are a delightful and easy dessert that's sure to impress. They're a perfect blend of classic banana pudding flavors and the fun and portable format of cupcakes. I hope you enjoy making and sharing these delicious treats as much as I do. They're a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection.

Frequently Asked Questions

→ Can I use ripe bananas instead of banana extract?

While banana extract provides a concentrated flavor, you can try mashing ripe bananas and adding them to the buttercream. The texture might be slightly different.

→ Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature. Frost them just before serving.

→ Can I use a different type of milk?

Yes, you can use any type of milk you prefer, including non-dairy milk. The texture and flavor may vary slightly.

→ How do I prevent the cupcakes from becoming soggy?

Make sure to let the cupcakes cool completely before filling them with the pudding. Also, avoid overfilling the center with pudding.

→ Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and store them in a freezer bag. Thaw at room temperature before frosting.