Ingredients
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 package instant vanilla pudding mix
- 1 cup heavy cream (for frosting)
- Crushed vanilla wafers (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and both sugars until fluffy.
- Mix in the ripe bananas and continue blending until smooth.
- Add the eggs one at a time, combining well after each addition, followed by the milk and vanilla extract.
- Whisk the flour and baking powder together before gradually folding in the dry ingredients into the wet mixture.
- Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Whip together heavy cream and the instant pudding mix until soft peaks form. Pipe generously onto the cooled cupcakes.
- Finish with a sprinkle of crushed vanilla wafers to capture the essence of classic banana pudding.
Notes
For best results, ensure ingredients are at room temperature. Avoid overmixing the batter to keep cupcakes light and airy.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian