Banana Pudding Cupcakes
Your favorite pudding meets a cupcake. Banana Pudding Cupcakes are quite literally life changing! Moist, fluffy vanilla cupcakes filled with the BEST homemade banana pudding and topped with banana whipped cream. The perfect treat for any occasion.
I love just about anything with bananas in it. I have already shared with you some of my favorite banana recipes, like Chocolate Chip Banana Muffins and Banana Nut Baked Oatmeal. This Banana Pudding Cupcake is by far the best one. Maybe it's my Southern roots, but banana pudding holds a special place in my heart. mean what's not to love about the combination of luscious pudding, fresh bananas and whipped cream? Thats what inspired this cupcake. If you are a banana pudding lover, these cupcakes are a must try!
One of the main things I wanted to tackle when I set out to make these delicious cupcakes, was to have fresh banana flavored pudding without using artificial flavoring. To achieve that I start the pudding off the day before by soaking half of a very ripe banana in the milk that I use to make the pudding the next day. This gives the pudding fresh banana flavor without having to use banana pieces that eventually oxidize and get weird. By making the pudding this way, it can be prepped in advance if you are making the cupcakes for a party. This method really does make the BEST pudding; I even use it for my traditional banana pudding.
Quick Banana Pancakes
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?
Summer squash is a staple in most gardens, especially in this southerner's garden. It is extremely easy to grow through Spring, Summer and Fall, that is if the pests don't kill it first. We'll touch on that more later. Squash is a very prolific plant, with only a handful of plants needed to feed a family, making it a favorite of many home gardeners.
The pudding needs to chill in the refrigerator for several hours before piping into the cupcakes.
In the bowl of a mixer fitted with a paddle 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.
In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside.
Measure out the milk, 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 mixtures have been incorporated. Scraping down the sides of the bowl as needed.
Pour into lined cupcake pan.
Bake in a 350° F oven for approximately 25-30 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.
Cool Completely before continuing with the recipe.
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 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 tsp vanilla extract
- 1/2 Cup milk (room temperature)
- 2 tbsp sour cream (room temperature)
- 1 1/2 cup all-purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 3 cup milk
- 1/2 Large ripe banana (sliced)
- 3 1/2 tbsp cornstarch
- 3/4 Cup sugar
- 3 Large egg yolks
- 4 tsp butter
- 1 1/2 tsp vanilla extract
- 1 Pinch salt
- 2 cup 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 milk, 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 mixtures have been incorporated. Scraping down the sides of the bowl as needed.
Pour into lined cupcake pan.
Bake in a 350° F oven 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.
One day before making the pudding slice half of a very ripe banana and place it in a container. Pour in the milk, cover and refrigerate for 12-24 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. 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.
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.
Place a vanilla wafer and slice of fresh banana on top of each cupcake.
Serve and enjoy!
Start infusing the milk and heavy cream 12-24 hours before making the recipe.
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