Banana Pudding Cupcakes

These creamy banana pudding cupcakes are just as lenient as they seem!

Each cupcake infused with banana rocks a surprise center for creamy pudding. Then, they are crowned with clouds of whipped cream with a sketch of signature vanilla on top.

This recipe transforms the dessert into traditional layers into perfectly portioned treats which capture all the classic flavors.

I love to serve these treats for everything, from special opportunities to occasional rallies!

Why you will love these banana pudding cupcakes

Perfect diapers: Slayers of soft whipped cream, a creamy pudding center and a banana -infused cake base offer so much kindness in each bite.

Party Perfect: The individual portion makes these cupcakes ideal for the holidays, the meals and the special occasions, eliminating the need for recovery or a disorderly cut that the pudding with traditional bananas requires.

Make-ahead: The components can be prepared early and assembled before serving, making it a stress -free option.

Ingredients

• Ripe bananas: Offer natural sweetness, humidity and a rich banana flavor with cupcakes. They are the best when it is irregular and brown.
• Versatile flour and baking powder: The flour forms the structure of cupcakes. The chemical baking helps them to get up and become soft. Together, they create the perfect cake crumb.
• Salt: Improves the balance of flavors by compensating for sweetness and highlighting the banana and vanilla notes.
• Uncommon butter: Add wealth and a tender and damp crumb to cupcakes by incorporating the fats into the dough.
• Powdered sugar: Softens cupcakes and helps create a fine texture. Crow with butter to create air pockets for lighter cupcakes.
• Eggs: They link the ingredients together. In addition, they add humidity and stability, contributing to the fluffy structure of cupcakes.
• Vanilla extract: Amplifies the warm and soft flavors of cupcakes.
• Whole milk: Add humidity to the dough and ensures a smooth and tender consistency.
• Instant banana pudding mixture: Provides a creamy and tasty garnish that intensifies the banana element in the recipe.
• Strong whisk cream and powdered sugar: Combine them to create a light, soft and fluffy whipped garnish.
• Vanilla brochure cookies: They add crunch, visual attraction and a nostalgic touch, attaching the theme of the banana pudding.

How to make Pudding cupcakes in bananas

These cupcakes take a little preparation work, but they are worth the effort!

1. Prepare the oven. Preheat your oven to 350 ° Fahrenheit. Line a 12 cup muffin box with cupcake connections.

2 Mix the dry ingredients. Add the flour, baking powder and salt to an average bowl. Whisk to combine and reserve.

3. Combine the wet ingredients. Add the butter and sugar to a large bowl to mix. Beat with an electric mixer until it is light and soft (2-3 minutes). Add the eggs one at a time, beating well after each addition. Mix the bananas in puree and the vanilla extract.

4 Combine the wet and the dry. Gradually add dry ingredients to wet ingredients, alternating with milk. Start and finish with dry ingredients.

5. Cook the cupcakes. Divide the dough evenly between cupcake coverings. Bake for 18 to 20 minutes or until a toothpick inserted in the center is removed properly. Let the cupcakes cool completely.

6. Prepare the filling of the pudding with bananas. Add the instant banana pudding mixture and cold milk to an average bowl. Whisk until smooth. Refrigerate for about 10 minutes until it is set.

7. Make the whipped cream. Add the heavy whipped cream, powdered sugar and vanilla extract to a refrigerated bowl. Beat until stiff peaks are formed.

8 Assemble the cupcakes. Let the cupcakes cool. Then use a knife or corser to cupcake to cut a small hole in the center of each cupcake. Fill the holes with the banana pudding prepared using a spoon or a pocket. Complete the cupcakes with whipped cream using a tattlet bag or a spoon.

9. Garnish and serve. Add a slice of vanilla at the top of each cupcake. Optionally, add a slice of fresh banana for more flair. Serve and enjoy these easy, creamy and delicious banana pudding cupcakes!

Tips for the best Pudding Banana Pudding cupcakes

For perfect cupcakes, follow my easy advice.

• The most mature, the better. Make sure your bananas are fully ripe (with brown spots) for maximum softness and flavor in the cupcake dough.
• Will not overmrate the dough! Combine wet and dry ingredients. Then mix until there are no more sequences. Surringing can cause dense cupcakes.
• That pudding cools. Leave the filling of the banana pudding entirely adjusted in the refrigerator. This facilitates the spoon or pipe in cupcakes.
• Also cool the tools. Cool your bowl to mix and drummers before whisking the cream. This helps him whisk faster and maintaining steep peaks longer.
• Be creative. Use star advice on your portage pipe for a professional look during decoration with whipped cream. Crush the vanilla platelets and sprinkle them on top for more crunch and a visual attraction. Add the decorative glitter, white chocolate shavings or cocoa powder for a fun touch.
• Experience with variations. Change the garnish of chocolate pudding, nutella or custard. Add a caramel drizzle on top for a funny turn. Amplify the banana flavor with a drop or two banana extract on the dough or whipped cream.

How to store

Follow these simple steps to keep your cupcakes fresh.

To store: Keep the cupcakes in an airtight container and refrigerate for 3 days. Make sure they are well covered to prevent drying with whipped cream.

To freeze: Wrap the cupcakes without license individually in a plastic film and store them in a bag or a freezer container. Freeze up to 2 months. Filling the banana pudding can slightly change texture after frost.