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–+ servings

Banana Pudding Cupcakes

Delightful flavors reminiscent of classic banana pudding in a fun, handheld treat, topped with a light and fluffy whipped cream frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium bananas) Use overripe, speckled bananas for best results.
  • ½ cup sour cream Consider substituting with Greek yogurt for a lighter option.
For the Frosting
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, followed by vanilla and mashed bananas, mixing well.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until just combined.
Baking
  1. Fill cupcake liners about two-thirds full and bake for 18-20 minutes until a toothpick inserted comes out clean.
  2. Allow cupcakes to cool completely before frosting.
Frosting
  1. For the frosting, whip heavy cream until soft peaks form, then add powdered sugar and vanilla, continuing to whip to desired consistency.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 15g

Notes

Store cupcakes in an airtight container in the fridge for up to 4 days. For best texture, allow cupcakes to come to room temperature before serving if stored in the fridge.

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