Introduction
If you’re looking for a delicious treat that combines the sweetness of ripe bananas with a creamy filling and light frosting, then these Banana Pudding Cupcakes are just what you need! Perfect for any occasion, these cupcakes are sure to impress your family and friends. With a moist banana-flavored cake topped with a delightful Cool Whip and pudding mixture, they are a delightful twist on a classic dessert.
Detailed Ingredients with measures
¾ cup butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup sour cream
2 ripe bananas, peeled and mashed
2 ¼ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 package instant vanilla pudding mix, prepared with milk according to package directions
8-ounce container Cool Whip, thawed
18 Vanilla Wafers for garnish
Prep Time
Approximately 30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: Approximately 50 minutes (includes cooling)
Yield: 18 cupcakes
These scrumptious Banana Pudding Cupcakes are a fun and easy way to indulge in a sweet treat that highlights the goodness of bananas and creamy vanilla pudding. Whether serving them at a birthday party or enjoying them as an everyday snack, these cupcakes are sure to be a hit!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
Step 4: Incorporate Mashed Bananas
Stir in the mashed bananas until evenly distributed throughout the batter.
Step 5: Prepare Dry Ingredients
In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 7: Fill Muffin Tins
Line 18 muffin tin cups with paper cupcake liners. Fill each cup about ¾ full with the batter.
Step 8: Bake Cupcakes
Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely.
Step 9: Prepare Frosting
In a small mixing bowl, combine the thawed Cool Whip with ½ cup of the prepared vanilla pudding. Mix until smooth. Reserve the remaining pudding for filling the cupcakes. Refrigerate the frosting mixture until ready to use.
Step 10: Core Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to cut a hole about 1 inch in diameter and halfway down into the center of each cupcake. Remove the cut-out portion and set aside.
Step 11: Fill Cupcake Centers
Fill each cupcake cavity with a heaping teaspoon of the reserved vanilla pudding.
Step 12: Replace Caps
Trim the bottom half off the reserved cupcake centers, creating small “caps.” Place these caps back over the filled centers to seal the cupcakes.
Step 13: Frost Cupcakes
Frost each cupcake with a generous dollop of the Cool Whip and pudding mixture.
Step 14: Garnish Cupcakes
Garnish each cupcake with a Vanilla Wafer on top.
Step 15: Refrigerate
Refrigerate the cupcakes until ready to serve.
Notes
Note 1: Butter Consistency
Ensure the butter is softened to room temperature for easy creaming.
Note 2: Mashed Bananas
Use ripe bananas to achieve maximum sweetness and flavor.
Note 3: Pudding Mixture
The pudding needs to be prepared according to package directions prior to making the frosting.
Note 4: Cupcake Storage
Keep the cupcakes refrigerated to maintain freshness and texture.
Note 5: Optional Variations
Feel free to experiment with different types of cookies for garnish or add chocolate chips to the batter for extra flavor.
Cook techniques
Creaming
Creaming is a foundational technique in baking where softened butter and granulated sugar are combined using an electric mixer. This process incorporates air into the mixture, creating a light and fluffy texture that helps to leaven the baked goods.
Beating
Beating involves vigorously mixing ingredients to combine them and incorporate air. When adding eggs to the creamed mixture, beat until each egg is fully blended before adding the next. This ensures an even distribution and helps with the overall structure of the cupcakes.
Mixing
When combining wet and dry ingredients, it’s important to mix until just combined to avoid overworking the batter. Over-mixing can lead to dense cupcakes, so stop mixing as soon as there are no dry flour streaks remaining.
Filling
To fill the cupcakes, use a knife or a cupcake corer to cut a small hole in the center. Filling the hole with pudding adds moisture and flavor to the cupcake, creating a delightful surprise when bitten into.
Frosting
Frosting can be made by combining whipped toppings like Cool Whip with other creamy ingredients such as pudding. This creates a light and fluffy frosting that complements the flavors of the cupcakes beautifully.
Garnishing
Garnishing involves adding a finishing touch to the baked goods. In this case, placing a Vanilla Wafer on top of the cupcake not only adds visual appeal but also enhances the flavor and texture.
FAQ
Can I use other fruits instead of bananas?
Yes, you can substitute bananas with other fruits like applesauce or pureed pears, but it may alter the flavor and moisture content of the cupcakes.
What can I use instead of Cool Whip?
If you’re looking for a substitute for Cool Whip, you can use homemade whipped cream or a whipped topping made from cream cheese for a richer texture.
How do I store the cupcakes?
Store the cupcakes in an airtight container in the refrigerator to maintain freshness. They can be enjoyed for up to 3 days.
Can I freeze these cupcakes?
Yes, you can freeze the baked and cooled cupcakes without frosting for up to 2 months. Thaw them in the refrigerator before adding frosting and serving.
What can I do if I don’t have instant vanilla pudding mix?
You can make a homemade pudding mixture using cornstarch, sugar, and milk as an alternative to instant pudding mix, but keep in mind that it will require cooking.
Conclusion
The combination of ripe bananas, rich butter, and creamy pudding creates a delightful cupcake that is light, moist, and bursting with flavor. Topped with a fluffy Cool Whip frosting and a crunchy Vanilla Wafer, these cupcakes are sure to impress at any gathering or serve as a delightful treat for yourself.
More recipes suggestions and combination
Chocolate Banana Cupcakes
Swap half of the all-purpose flour for cocoa powder and add chocolate chips to create a delicious chocolate version of banana cupcakes.
Nutty Banana Pudding Cupcakes
Incorporate chopped nuts, such as walnuts or pecans, into the batter for added texture and flavor.
Coconut Cream Filled Cupcakes
Use coconut pudding instead of vanilla pudding for the filling, and sprinkle shredded coconut on top of the frosting for a tropical twist.
Banana Foster Cupcakes
Add a splash of rum extract and caramel sauce to the frosting for a decadent banana foster-inspired treat.
Peanut Butter Banana Cupcakes
Mix in creamy peanut butter into the batter and use a peanut butter frosting to elevate the flavor profile.
Spiced Banana Cupcakes
Add warm spices like cinnamon and nutmeg to the batter to give a cozy, spiced flavor to the cupcakes.
