Banana Pudding Cupcakes

Prep Time

Bake Time

17m - 19m

Yields

24 cupcakes

About this Recipe

Enjoy all the flavors of banana cream pie in these Banana Pudding Cupcakes. Homemade vanilla cupcakes, banana pudding, and a swirl of whipped cream make these a delicious treat for banana lovers. The banana pudding is hidden inside the cupcake for a sweet surprise.

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Banana Pudding Cupcakes

Prep Time

Bake Time

17m - 19m

Yields

24 cupcakes

About this Recipe

Print this recipe

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Ingredients

Banana Pudding

1 cup whole milk
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 1/2 tablespoons corn starch
1/4 teaspoon table salt
1 egg yolk
1 tablespoon unsalted butter
1 teaspoon vanilla bean paste
1 banana

Vanilla Cupcakes

1 cup unsalted butter, softened
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 1/2 cups all-purpose flour*
1 1/4 cups buttermilk

Cream Topping

2 cups heavy cream
1/2 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1 banana
4-5 Nilla wafers, crushed

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Place milk, sugar, corn starch, salt, and egg yolk in blender. Pulse 5 seconds or until mixed. Pour into a saucepan. Use a spatula to scrape sides of blender to ensure all mixture goes into the saucepan.
Heat over low-medium heat, stirring constantly until thickened. This will take about 7-8 minutes. Reduce heat and cook an additional 2 minutes, stirring slowly.
Remove from heat and stir in butter and vanilla bean paste. Pour into a bowl and place a piece of plastic wrap directly touching surface of hot pudding. Cool to room temperature, then refrigerate until chilled and thickened.
Preheat oven to 350°F. Place 24 cupcake liners in muffin pans.
Beat butter and sugar until creamy. Add eggs, vanilla extract, and rum extract. Beat again.
Mix in cinnamon, baking powder, baking soda, salt, and some flour. Slowly add buttermilk and rest of flour until everything is combined.
Spoon evenly into 24 cupcake liners. Bake 17-19 minutes, or until a toothpick inserted in center comes out mostly clean. Remove and cool completely.
Place mixing bowl and beater attachment in freezer for 10-15 minutes. Remove and add heavy creamy, powdered sugar, and vanilla to bowl. Beat until stiff peaks form. Place in refrigerator.
Use a large piping tip or cupcake corer to remove cupcake centers. Set aside for future use (or as a snack while you finish off these cupcakes!).
Dice banana and stir into vanilla pudding, then spoon into center of cupcakes.
Spoon whipped topping into piping bag fitted with icing tip 1M. Add swirls to tops of cupcakes.
Sprinkle with crushed Nilla wafers and top with a banana slice right before serving.

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Banana Pudding Cupcakes

Prep Time

Bake Time

17m - 19m

Yields

24 cupcakes

About this Recipe

Print this recipe

Ingredients

Banana Pudding

1 cup whole milk
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 1/2 tablespoons corn starch
1/4 teaspoon table salt
1 egg yolk
1 tablespoon unsalted butter
1 teaspoon vanilla bean paste
1 banana

Vanilla Cupcakes

1 cup unsalted butter, softened
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 1/2 cups all-purpose flour*
1 1/4 cups buttermilk

Cream Topping

2 cups heavy cream
1/2 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1 banana
4-5 Nilla wafers, crushed

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Place milk, sugar, corn starch, salt, and egg yolk in blender. Pulse 5 seconds or until mixed. Pour into a saucepan. Use a spatula to scrape sides of blender to ensure all mixture goes into the saucepan.
Heat over low-medium heat, stirring constantly until thickened. This will take about 7-8 minutes. Reduce heat and cook an additional 2 minutes, stirring slowly.
Remove from heat and stir in butter and vanilla bean paste. Pour into a bowl and place a piece of plastic wrap directly touching surface of hot pudding. Cool to room temperature, then refrigerate until chilled and thickened.
Preheat oven to 350°F. Place 24 cupcake liners in muffin pans.
Beat butter and sugar until creamy. Add eggs, vanilla extract, and rum extract. Beat again.
Mix in cinnamon, baking powder, baking soda, salt, and some flour. Slowly add buttermilk and rest of flour until everything is combined.
Spoon evenly into 24 cupcake liners. Bake 17-19 minutes, or until a toothpick inserted in center comes out mostly clean. Remove and cool completely.
Place mixing bowl and beater attachment in freezer for 10-15 minutes. Remove and add heavy creamy, powdered sugar, and vanilla to bowl. Beat until stiff peaks form. Place in refrigerator.
Use a large piping tip or cupcake corer to remove cupcake centers. Set aside for future use (or as a snack while you finish off these cupcakes!).
Dice banana and stir into vanilla pudding, then spoon into center of cupcakes.
Spoon whipped topping into piping bag fitted with icing tip 1M. Add swirls to tops of cupcakes.
Sprinkle with crushed Nilla wafers and top with a banana slice right before serving.