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!
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 15
Ingredients
For the filling
5tablespoonsgranulated sugar
1tablespooncornstarch
⅛teaspoonsalt
1cup(240ml)milk
2large egg yolks, lightly beaten
1 ½tablespoonsunsalted butter, cut into pieces
1teaspoonvanilla extract
For the cupcakes
½cup(113g)unsalted butter, melted
1cup(227g)mashed ripe banana, about 2 bananas
¾cup(150g)granulated sugar
2large eggs, room temperature
1teaspoonvanilla extract
2cups(260g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cup(120ml)milk
15Vanilla Wafer cookies
For the frosting
¾cups(150g)granulated sugar
5tablespoonswater
1large egg white
⅛teaspooncream of tartar
Instructions
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 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 the 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 cups with paper cups. Place 1 vanilla wafer into the bottom of each cup. Fill cups 2/3 full. Bake for 15-20 minutes or until the cupcake springs back when touched. Remove from the pan immediately and allow the cupcakes to cool completely on a wire rack.
Cut the centers out of each cupcake. Fill the cupcakes with the vanilla 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 spreadable consistency. Spread or pipe the frosting over each cupcake.
Notes
Make ahead tips
Cupcakes will keep in the refrigerator for up to 5 days.
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. The filling can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.