Put a new spin on a comfort food classic with these moist banana cupcakes filled with creamy banana pudding and topped with a sweet whipped topping.
I’m a southern girl and I love banana pudding! It’s just downright addicting.
At most southern get-togethers, it’s almost a guarantee that someone will bring banana pudding. Well, I signed up to bring banana pudding to a recent party and decided to put a new spin on this comfort food classic by turning it into cupcakes. I knew it was a risk, but one that I am so glad I took because people were literally emailing me within hours of the party to ask for the recipe. They are that good!
For the full post & recipe, CLICK HERE.
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
Recipe adapted from Paula Deen
Banana Pudding Cupcakes
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 24
- Category: Dessert
Description
Put a new spin on a comfort food classic with these moist banana cupcakes filled with creamy banana pudding and topped with a sweet whipped topping.
Ingredients
- 3/4 cup (1–1/2 sticks) butter, room temperature
- 1–1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2–1/4 cups Gold Medal® all-purpose flour
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons buttermilk
- 2 cups mashed ripe bananas (about 5 bananas)
- 1 (3.4-ounce) box banana cream instant pudding mix
- 2 cups cold milk
- 1 (12-ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 350°F. Line two muffin pans with cupcake liners and lightly coat with cooking spray.
- In the bowl of an electric mixer, beat the butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Then beat in the vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in the mashed bananas.
- Fill each cupcake liner 3/4 full with batter. Bake for 25-30 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Let cool in pans for 10 minutes then transfer to a cooling rack set on a cookie sheet to cool completely.
- With the handle of a wooden spoon, poke 3-4 holes halfway through the top of each cupcake.
- In a medium bowl, combine pudding mix and milk. Whisk until smooth and barely thickened, about 2 minutes. Spoon a few tablespoons of pudding mixture over each cupcake so that it fills each hole and covers the center of the cupcake. Refrigerate for 2 to 3 hours.
- Spread whipped topping over top of each cupcake. Serve immediately or store in refrigerator until ready to serve.
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