How to make moist banana pudding cupcakes from scratch.
A while ago, I shared a recipe for homemade banana pudding, and since then I’ve been receiving a lot of awesome emails from you sweeties. Since so many of you loved the banana pudding recipe, I thought I’d step my game up a bit and share my recipe for homemade banana pudding cupcakes!
These banana pudding cupcakes are the perfect treat for any occasion, and believe it or not – they are really easy to make.
Watch how I made these cupcakes
Banana Pudding Cupcakes
Ingredients
- 3 cups cake flour
- 4 teaspoons of baking powder
- 1 tsp salt
- 1 cup softened butter unsalted
- 2 cups sugar
- 2 tsp vanilla extract
- 3 large eggs
- 2/3 cup whole milk
- 1/2 cup sour cream
- 2 medium sized banana pureed or mashed
- 6 oz box of Jello's cook & serve Banana Cream Pudding follow instructions on the box
- 12 oz Cool Whip
- Nilla Wafers
Instructions
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Combine the cake flour, salt, and baking powder into a bowl, then sift, and set the bowl to the side.
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Mix the sour cream and milk together, until well combined, then it to the side.
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In a large mixing bowl, add in the butter, and use a hand held mixer to whip the butter up until it's nice and fluffy.
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Pour the granulated sugar into the large mixing bowl, and mix the sugar with the butter until combined.
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Next, start adding in the eggs( but only one at a time), and mix in with the handheld mixer.
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Once all the eggs are in the bowl, add in the vanilla extract.
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Mix everything until it's nice and cream, then alternate adding the flour mixture & milk mixture into the bowl.
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Once everything is in the bowl, and the batter is smooth, add in the mashed/pureed bananas.
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Fold or stir in the bananas until well incorporated.
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Pour 1/4 cup of batter into each baking cup.
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Bake the cupcakes for about 15-20 minutes on 325 F.
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Let the cupcakes cook completely before any other steps.
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While the cupcakes are cooling prepare the pudding.
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Place the pudding into piping bags.
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Scoop out the centers of the cupcakes, but be sure to only go midway.
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Fill the center of the cupcakes with the pudding, and also add a bit of pudding on top of the cupcakes.
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Place Cool Whip on top of the pudding, then top the cupcakes off with vanilla wafers.
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Serve and Enjoy!
The video for the Banana Pudding Cupcakes is marked as private. You may want to change the setting on this good looking dessert! Thanks! Jack
I just fixed it! Thanks 😀
Can I use all purpose flour
Sure you can.
How long can I keep these cupcakes out before they start to “melt”? If I’m using the correct word. Thank you!
I would refrigerate the cupcakes until you are ready to serve.
Can I make these then take to a potluck the following day.
Yes, Be sure to refrigerate the cupcakes though. XOXO
How many cupcakes does this recipe make?
about 16
Mine didnt come out golden brown like yours. This is a first time Ive made cupcakes. Is this normal i did make sure they were done in the middle. Does it matter the color
If they were done, the color shouldn’t matter 🙂
Rosie Rosie Rosie, OMG OMG OMG, these were so good!!! Made these night, and how heavenly are these. I tried two without pudding & whipped cream, soooo delicious. I did a couple of things different, made banana pudding & the whipped cream from scratch. Thank You for this fantastic recipe. Looking forward to making your Ciroc Peach Cobbler this weekend.
Glad that you liked the recipe! XOXO
Rosie can I use the other banana pudding not the cook and serve?
Hi Victoria! You sure can.