Banana Pudding Cupcakes- The classic dessert in cupcake form! Banana cupcakes with a vanilla wafer base, filled with banana pudding and topped with a creamy buttercream frosting.
Today, we are stuffing our cupcakes with pudding! Yippee!
Ingredients List:
- Flour + Baking Soda+ Baking Powder+ Salt+ Ground Cinnamon
- Brown sugar
- Bananas
- Honey
- Eggs
- Butter
- Milk
- Powdered sugar
- Shortening
- Dry instant banana pudding mix
- Vanilla wafers
Brown sugar: If desired, coconut palm sugar can be used as a substitute.
Butter: Make sure it’s softened for cupcakes and frosting.
Shortening: I like to use Crisco butter flavored baking sticks. Regular will also work.
How to Stuff Your Cupcakes:
- Step 1: Take a frosting tip ( we used a 1M) and cut out a hole in the middle of your cupcake. If you don’t have a tip, use a small sharp knife. You don’t want to cut too deep, about 1/2 of an inch.
- Step 2. Using a butter knife , gently remove your piece of cupcake.
- Step 3: Fill with the pudding. This can be done with a piping bag or a plastic storage bag.
- Step 4: Gently place your piece of cupcake back on top, then, frost.
More Banana Desserts to Enjoy 🍌:
- Skillet Chocolate Chip Banana Bread
- Nutella Swirled Banana Muffins
- Yogurt Banana Bread
- Banana Walnut Caramel Pie
linking up and weekend potluck
Banana Pudding Cupcakes
Banana Pudding Cupcakes- The classic dessert in cupcake form! Banana cupcakes with a vanilla wafer base, filled with banana pudding and topped with a creamy buttercream frosting.
Ingredients
FOR CUPCAKES:
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- dash of salt
- 1 tsp ground cinnamon
- 1/2 cup ( 1 stick) butter, softened
- 2 medium bananas, mashed
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup milk
- 1 tsp vanilla
- 18 vanilla wafers
FOR FILLING:
- 3 oz package dry instant banana pudding
- 2 cups milk
FOR FROSTING:
- 1/2 cup ( 1 stick) butter, softened
- 4 TBSP shortening
- 3 cups powdered sugar
- 3 TBSP cream or milk
Instructions
- Preheat oven to 350 degrees. Grease a 12 count cupcake pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt and ground cinnamon . Set aside.
- In a mixing bowl, beat butter until fluffy. Add in mashed bananas and sugar. Mix well. Then, add in eggs, brown sugar, honey, milk and vanilla. Beat until fully combined. Gradually, add in flour mixture and beat until just combined. Don't over mix!
- Place 1 vanilla wafer cookie in the bottom of each well of the pan.
- Divide batter evenly into prepared pan, right on top of your cookies. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool completely before adding filing and frosting.
- While cupcakes are cooling, make pudding: Whisk dry pudding mix and milk until smooth. Let it sit for 5-10 minutes to thicken.
ADD FILLING:
- Take a frosting tip ( we used a 1M) and cut out a hole in the middle of your cupcake. If you don't have a tip, use a small sharp knife. You don't want to cut too deep, about 1/4 - 1/2 of an inch.
- Using a butter knife , gently remove your piece of cupcake.
- With a piping bag or large plastic storage bag, Fill with the pudding filling.
- Gently place your piece of cupcake back on top, then, frost.
- Make frosting: In a mixing bowl, beat butter and shortening until fluffy. Add in powdered sugar, milk and vanilla. Beat until fully combined and creamy. Frost on cooled cupcakes.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 119mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate