Mini Banana Pudding Cupcakes
Mini Banana Pudding Cupcakes combine fluffy vanilla cake, creamy banana pudding, and crunchy vanilla wafers for the perfect bite-sized treat. Easy to make and full of comfort, they’re ideal for any sweet craving.
Equipment
- Cupcake Pan
- Mixing Bowls
- electric mixer
- Piping Bag
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup sugar
- 2 ripe bananas mashed
- 2 eggs
- 1/2 cup unsalted butter softened
- 1 package vanilla pudding mix instant, 3.4 oz
- 1/2 cup milk
- 1 tsp baking powder
Toppings
- banana cream pudding or whipped frosting
- crushed vanilla wafers
- 12 whole vanilla wafers for garnish
Instructions
- Preheat your oven to 350°F and line your cupcake pan with paper liners.
- In a bowl, mix flour, pudding mix, and baking powder. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy, then add mashed bananas and eggs.
- Slowly add the dry ingredients into the wet mixture, alternating with milk until you have a smooth, creamy batter.
- Scoop the batter into cupcake liners, filling about 2/3 full, and bake for 18 to 20 minutes until golden.
- Let the cupcakes cool completely, then pipe banana cream pudding or whipped frosting on top.
- Finish with crushed vanilla wafers and a whole cookie for garnish.
Notes
- Store cupcakes in the refrigerator if topped with pudding or whipped cream.
- Do not frost warm cupcakes or the topping may melt.
- Ripe bananas enhance the flavor and moisture.
- Don’t overmix the batter.