In an ode to banana pudding, a southern classic, these Banana Pudding Cupcakes feature a banana flavored cupcake with a vanilla wafer on the bottom, filled with homemade vanilla pudding, and topped with marshmallowy 7-minute frosting. These cupcakes taste just like an old-fashioned banana pudding dessert made from scratch. If you are looking to bake something new and exciting, this cupcake recipe is the one for you!
Let me preface today’s recipe by saying my absolute most favorite dessert in the entire world is a classic Banana Pudding! Not that fake banana flavored pudding in a box with sliced up bananas and cool whip smeared over the top.
No way Jose!
I’m talking about the real deal. The stuff grandma used to make. The double boiler homemade vanilla pudding, the warm chunks of banana and soggy vanilla wafers, the sky-high meringue, the labor of love!
This, you guys, would win my heart forever. Just an FYI. In case, you needed to know.
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Today’s Banana Pudding Cupcakes recipe was inspired by this ever so dreamy classic southern dessert.
I found Keebler Vanilla Wafers at Kroger and decided to put one into the bottom of each cupcake. You can’t have banana pudding without the vanilla wafers!
I grew up eating Keebler cookies. My mom kept them stocked in our pantry and I was allowed to have two or three as an after-school snack. So, it’s only fitting that I use a classic cookie in a recipe that mocks a classic southern dessert.
Inside the cupcake is a hidden gem of homemade vanilla pudding. I made it simple for you, though. You don’t need a double boiler for this one. It’s all done in a pot over a medium heat. If you accidentally scramble the eggs, don’t stress. Run the pudding through a fine-mesh sieve once it has finished cooking to remove any chunks.
Let’s talk about the frosting. Traditional banana pudding is topped with a delicate meringue that browns nicely under the heat of the oven. Since you can’t exactly put a filled cupcake back into the oven to cook meringue on top, marshmallow frosting seemed like a suitable alternative. And boy was it ever!
I like to pipe the frosting onto the cupcakes, but you can certainly spread it on if you wish. Either way, these cupcakes will still taste fabulous!
These cupcakes are certain to take you back and give you a sense of nostalgia. Especially if you grew up eating Keebler cookies and banana pudding. Banana Pudding cupcakes turned out to be the best way to combine two classics and turn them into something fun and new!
Banana Pudding Cupcakes
For the filling
For the cupcakes
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup (225 grams) mashed ripe banana, about 2 bananas
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 milliliters) milk
For the frosting
- 3/4 cups (150 grams) sugar
- 5 tablespoons water
- 1 large egg white
- 1/8 teaspoon cream of tartar
- Make the filling: In a small saucepan combine the sugar, cornstarch, salt, and milk. Stir with a whisk until well combined. Bring the mixture to a light simmer over medium heat. Gradually add the half of the warm milk mixture to the egg yolks while whisking continuously. Return the mixture to the pot. Cook the mixture over medium-low heat, stirring continuously until it thickens. The mixture should coat the back of a wooden spoon. Remove from heat. Stir in the butter and vanilla. Transfer the pudding to a small bowl, cover, and refrigerate for at least 2 hours.
- Make the cupcakes: Preheat oven to 350ºF.
- In a large bowl, combine the butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
- Line 15 muffin tins with paper cups. Place 1 vanilla wafer into the bottom of each cup. Spoon 1/4 cup of batter over each wafer. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.
- Cut the centers out of the of each cupcake. Fill the cupcakes with the pudding.
- Make the frosting: Combine all ingredients in a large glass bowl. Beat on low speed for 2 minutes. Bring 1 cup of water to a boil over medium heat. Place the bowl over the pot. Beat mixture on high until the stiff peaks form and the mixture reaches 145ºF. Remove the bowl from the pot and beat the mixture for 5 minutes more or until it reaches a spreading consistency. Spread or pipe the frosting over each cupcake.