I’ve been baking up a storm over here!
Hub’s most favorite dessert is hands down, banana pudding. These Banana Pudding Cupcakes are a delicious twist on that old classic. Hubs is constantly asking me to make my Banana Pudding Truffles and, since I’m the best wife ever, I always make him a batch. I have a feeling, after tasting these, he’ll be asking for them over and over again too and so will you!
The filling and frosting on these took me a couple of attempts, but after some trial and error, I think I got them both just right. The filling is sweet and the frosting is fluffy and light.
The base of these is a fluffy vanilla cupcake with a vanilla wafer baked into the bottom of each one. I placed one vanilla wafer into the bottom of each cupcake liner before scooping in the cupcake batter. I love the little crunch this gives the cupcakes! And of course, they wouldn’t be banana pudding cupcakes without vanilla wafers!
I used a large piping tip to remove the center of the cupcakes and filled them using a pastry bag. The filling is made with instant vanilla pudding mix, sweetened condensed milk, and regular whole milk. Once each cupcake was filling I placed a banana slice in the center of each one.
The frosting on these is so yummy! It’s made by folding vanilla pudding into cool whip. Less milk is used in making the pudding so the frosting is easy to pipe and keeps its shape nicely. The frosting on these is not overly sweet which compliments to sweet filling well.
Finally, each cupcake is topped with a vanilla wafer! That’s it! The perfect banana pudding cupcakes!
These cupcakes are classic banana pudding in cupcake form!
- 1/4 cup butter, room temperature
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 3/4 cup buttermilk, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 box vanilla wafers
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 can sweetened condensed milk (14 oz)
- 1/3 cup milk
- 1 banana
- 1 box instant vanilla pudding mix (3.4 oz)
- 1/4 cup powdered sugar
- 3/4 cup milk
- 8 ounces cool whip
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Preheat oven to 350 degrees. Line cupcake pan with paper liners and place one vanilla wafer in each liner.
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Cream together butter, oil, and sugar in mixer on medium speed for approximately 4-5 minutes.
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Add eggs one at a time mixing thoroughly on low speed after each addition. Mix in vanilla extract. Scrape the bowl to ensure all ingredients on combined.
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In a separate bowl, combine flour, baking powder, and salt.
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With mixer on low speed, add flour mixture in three parts and buttermilk in two parts alternating, beginning and ending with the flour mixture. Scrape bowl to ensure all ingredients are combined.
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Scoop mixture in prepared, lined cupcake pan. Fill each liner approximately 3/4 full.
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Bake for about 18-20 minutes or until a toothpick comes out clean or with only a few crumbs when stuck into the center of a cupcake.
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Place all ingredients in a bowl. Mix until smooth. Place in the refrigerator for about 5 minutes.
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Slice banana into approximately 24 pieces.
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Combine pudding mix, powdered sugar, and milk in bowl. Mix until smooth. Place in refrigerator for approximately 5 minutes.
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Remove from the refrigerator and fold in cool whip.
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Using a large piping tip or knife, remove the center of each cupcake to create a hole for the filling.
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Fill each cupcake with pudding filling and one banana slice.
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Pipe frosting on each cupcake using a Wilton 1M tip. Top each cupcake with a vanilla wafer.
*The caloric information listed is an estimate only. This information is a product of the online calculator at happyforks.com and should not be construed as a guarantee of accuracy.
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My husband loves banana pudding too, Im so trying this recipe!