Creamy Banana Pudding Cupcakes Recipe
Delightful Banana Pudding Cupcakes combine the soft texture of classic banana cupcakes with a luscious pudding frosting, topped with whipped topping for a creamy finish. Perfect for dessert lovers looking for a nostalgic twist in cupcake form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Batter
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Frosting
- 1 package (3.4 oz) instant banana or vanilla pudding mix
- 1 cup cold milk
- 1 cup whipped topping (like Cool Whip), thawed
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing well. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients alternately with the milk to the butter mixture, mixing just until combined. Gently fold in the mashed bananas.
- Bake the Cupcakes: Line a cupcake pan with paper liners and fill each about two-thirds full with batter. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack.
- Make the Pudding Frosting: In a medium bowl, whisk the instant pudding mix with cold milk until thickened, about 2 minutes. Fold in the thawed whipped topping until smooth and well combined, creating a creamy frosting.
- Frost the Cupcakes: Once the cupcakes are fully cooled, spread or pipe the pudding frosting generously on top. Optionally, garnish with banana slices or a sprinkle of crushed vanilla wafers for added texture and decoration.
- Serve: Serve immediately or refrigerate for 1-2 hours to allow the frosting to set further, enhancing the flavors and texture.
Notes
- Use overripe bananas for the best natural sweetness and flavor.
- If preferred, substitute the instant pudding mix with homemade banana pudding for a fresher taste.
- Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of the frosting.
- For a dairy-free version, use plant-based milk and whipped topping alternatives.
Keywords: banana pudding, cupcakes, pudding frosting, dessert, banana cupcakes, creamy frosting
