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The best banana pudding cupcakes start with simple, fresh ingredients. Ripe bananas are the star. They give your cupcakes a sweet, natural flavor. Use about two medium bananas, mashed until smooth. This adds moisture and taste.

Best Banana Pudding Cupcakes

Indulge your sweet tooth with the best banana pudding cupcakes! These delightful treats combine moist banana cupcakes with a creamy pudding filling for a flavor explosion. Discover essential tips for using ripe bananas, enhancing flavors, and crafting creative frostings that will wow your guests. Ready to bake something delicious? Click through to explore this irresistible recipe and make your own delightful banana pudding cupcakes today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup ripe bananas, mashed (about 2 medium bananas)

½ cup buttermilk

1 cup vanilla pudding (store-bought or homemade)

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon banana extract (optional)

Nilla Wafers or crushed graham crackers (for garnish)

Sliced bananas (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

          Mix in Bananas: Mash the ripe bananas and add them to the batter, mixing until combined.

            Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

              Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prepare Whipped Topping: In a mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add powdered sugar and banana extract (if using), whipping until stiff peaks form.

                    Assemble the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a knife to remove a small portion from the center of each cupcake. Fill the center with vanilla pudding and then pipe whipped cream on top.

                      Garnish: Top with a slice of banana and a few crushed Nilla Wafers or graham crackers for added texture.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes

                          - Presentation Tips: Arrange the cupcakes on a decorative platter, and for extra flair, sprinkle some crushed Nilla Wafers around the base of the cupcakes. You can also drizzle some extra vanilla pudding around the plate for a gourmet look. Enjoy your delicious Best Banana Pudding Cupcakes!