Banana Pudding Cupcakes
Moist, fluffy vanilla cupcakes filled with the BEST homemade banana pudding and topped with banana whipped cream. The perfect treat for any occasion.
Ingredients
Vanilla Cupcake
- ½ cup usalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 ¼ teaspoons vanilla extract
- ½ cup buttermilk room temperature
- 2 tablespoons sour cream room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ easpoon salt
Banana Pudding (See Notes)
- 3 cups milk
- ½ large ripe banana sliced
- 3 ½ tablespoons cornstarch
- ¾ cup sugar
- 3 large egg yolks
- 4 teaspoons unsalted butter
- 1 ½ teaspoons vanilla extract
- 1 pinch salt
Banana Whipped Cream
- 2 cups heavy whipping cream cold
- ½ large ripe banana sliced
- ½ cup powdered sugar
- 1 splash vanilla extract
- As Needed vanilla wafers
- As Needed banana
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Vanilla Cupcakes
- 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 ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ 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.
Banana Pudding
- 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 ¼ 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 ½ 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.
Banana Whipped Cream
- 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.
Assembling Cupcakes
- 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!
Notes
Start infusing the milk and heavy cream 12-24 hours before making the recipe.
Tried this recipe?Let us know how it was!