Description
These delightful banana pudding cupcakes combine the flavors of classic banana pudding with a tender, moist vanilla cupcake, topped with vanilla bean pastry cream and whipped cream, garnished with crunchy vanilla wafers.
Ingredients
1 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs, room temperature
1 teaspoon Pure vanilla extract
¾ cup Milk, room temperature
2 large Egg yolks
¼ cup Granulated sugar
2 tablespoons All-purpose flour
1 cup Milk
½ Vanilla bean, scraped
1 tablespoon Unsalted butter, cold, cut into small pieces
1 ½ cups Heavy cream, very cold
¼ cup Powdered sugar
1 teaspoon Pure vanilla extract
3–4 Ripe bananas, sliced
1 ½ cups Vanilla wafers, crushed
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
- In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes
- Beat in the eggs one at a time, then mix in the vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, mixing on low speed until just combined
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes
- Let the cupcakes cool for 5 minutes before transferring to a wire rack
- In a medium heatproof bowl, whisk the egg yolks and granulated sugar together until pale and smooth, then whisk in the flour
- In a saucepan, heat the milk with the scraped vanilla bean until small bubbles form. Slowly pour into the egg mixture while whisking
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Stir in cold butter and strain it into a bowl
- Refrigerate the pastry cream for at least 2 hours
- For the whipped topping, combine heavy cream, powdered sugar, and vanilla extract in a large, chilled bowl. Beat until stiff peaks form
- Core the cooled cupcakes, fill with pastry cream, layer with banana slices and crushed vanilla wafers, and top with whipped cream
- Garnish with whole vanilla wafers and serve
Notes
Use ripe bananas for best flavor.
Assemble cupcakes close to serving time for freshness.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg