Banana Pudding Cupcakes
Your favorite pudding meets a cupcake. Banana Pudding Cupcakes are a game-changer! These are moist, fluffy vanilla cupcakes filled with the best homemade banana pudding and topped with a banana whipped cream.
I love just about anything with bananas in it. I've shared some of my favorite banana recipes with, like these Chocolate Chip Banana Muffins and this Banana Nut Baked Oatmeal. These Banana Pudding Cupcakes are by far the best one. Perhaps it's my Southern roots, but banana pudding holds a special place in my heart.
I mean, what's not to love about the combination of pudding, fresh bananas, and fluffy whipped cream? That's the inspiration behind this cupcake. If you're a fan of banana pudding, these cupcakes are a must-try!
When I embarked on creating these scrumptious cupcakes, my goal was to infuse them with natural banana-flavored pudding, avoiding artificial flavorings. To accomplish this, I begin by steeping half of an overly ripe banana in milk overnight, which I then use to prepare the pudding the following day.
This technique imparts a fresh banana taste without the need for actual banana pieces that might oxidize and spoil the texture. This method really does make the BEST pudding; I even use it for my traditional banana pudding.
What is banana pudding without whipped cream? I took the same approach here, making the whipped cream as I did with the pudding. This makes the BEST whipped cream that brings just that much more delicious banana flavor to the cupcake. Sure, you can just make plain whipped cream, but where's the fun in that?
These cupcakes do take a little extra time and prep work, but I promise it is so worth it!
STEP 1
The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.
STEP 2
After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.
STEP 3
In a medium bowl whisk together the egg yolks. Set aside. In a small bowl whisk together 1/4 cup of the milk with the cornstarch. Set aside.
Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.
STEP 4
Once the milk mixture is hot, slowly pour about 1/2 cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Pour in the cornstarch mixture.
Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.
STEP 5
Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.
Place the remaining half of the banana from the pudding preparation into a container. Add the heavy cream to this container, then cover it and place in the refrigerator.
After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.
Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.
When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.
Fill each hole with banana pudding. Spread a little on top of each cupcake as well.
Pipe on the banana whipped cream. Then place a vanilla wafer and slice of fresh banana on top of each cupcake.
Serve and enjoy!
Moist, fluffy vanilla cupcakes filled with the BEST homemade banana pudding and topped with banana whipped cream. The perfect treat for any occasion.
- 1/2 cup usalted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 1/4 teaspoons vanilla extract
- 1/2 cup buttermilk (room temperature)
- 2 tablespoons sour cream (room temperature)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 easpoon salt
- 3 cups milk
- 1/2 large ripe banana (sliced)
- 3 1/2 tablespoons cornstarch
- 3/4 cup sugar
- 3 large egg yolks
- 4 teaspoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt
- 2 cups heavy whipping cream (cold)
- 1/2 large ripe banana (sliced)
- 1/2 cup powdered sugar
- 1 splash vanilla extract
- As Needed vanilla wafers
- As Needed banana
Preheat an oven to 350° F and line a cupcake pan with liners.
In a mixing bowl combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
While the butter and sugar are creaming combine the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Measure out the buttermilk, add in the sour cream and stir until fully combined. Set aside.
Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined.
Pour in 1/3 of the milk mixture, mix on low until just combined.
Continue this process until all of the flour and milk mixture have been incorporated. Scraping down the sides of the bowl as needed.
Scoop into the prepared cupcake pan.
Bake for approximately 20-25 minutes. The cupcakes are ready when a toothpick inserted in one of the cupcakes comes out with moist crumbs. Cool for 5 minutes before removing from the pan. Place cupcakes on a cooling rack.
The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.
After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.
In a medium bowl whisk together the egg yolks. Set aside.
In a small bowl whisk together 1/4 cup of the milk with the cornstarch. Set aside.
Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.
Once the milk mixture is hot, slowly pour about 1/2 cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Add in the cornstarch mixture.
Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.
Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.
12-24 hours before making the Banana Pudding Cupcakes slice half of a very ripe banana and place in a container. Pour the heavy cream in the same container, cover and refrigerate.
After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.
Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.
When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.
Fill each hole with banana pudding. Spread a little on top of each cupcake as well. Pipe on the shipped cream and top with a slice of fresh banana and a vanilla wafer. Enjoy!
Start infusing the milk and heavy cream 12-24 hours before making the recipe.
Thank you for stopping by!