Banana Pudding Cupcakes
Banana Pudding Cupcakes: Tender banana cupcakes topped with fluffy buttercream and vanilla wafers. Your favorite Southern dessert in cupcake form!
Looking for a fun and delicious treat? Tired of the same old vanilla and chocolate cupcakes for your child’s birthday party? Supercharge your baking skills by trying your hand at our tasty banana pudding cupcakes. These moist banana-flavored cupcakes are a unique take on a classic dessert. They are topped with creamy vanilla icing and a layer of crispy crushed wafers. Using mostly ingredients found around your home, you can bake these easy banana pudding cupcakes in less than an hour.
More Uses For Ripe Bananas:
Banana Pudding Cupcake Ingredients
If you’re used to only baking cupcakes from pre-made store-bought mixes, it might seem intimidating to try a banana pudding cupcake recipe from scratch. But with just a little bit of mixing, you can create a fun dessert that is sure to wow your family and friends. Plus it takes 10x better.
First, gather all your ingredients. You will need sugar, ripe bananas, shortening, flour, baking soda, baking powder, vanilla, eggs, salt, and one box of vanilla wafers Also, for the icing you will need butter, and powdered sugar.
Banana Pudding Cupcake Recipe
Begin by preheating your oven to 350 degrees. In the small bowl, mash enough bananas to make one cup (this will be approximately three bananas). Set the small bowl aside.
In the large mixing bowl, mix the sugar, shortening, flour, baking soda, baking powder, vanilla, eggs, and salt (these are all the remaining ingredients except the wafers and icing). Then, add the mashed cup of bananas. Mix until just combined and smooth. Set the large bowl aside.
Prepare your muffin pan by greasing the cups with butter or use decorative paper cups instead of greasing if you’d prefer. Pour the batter into each muffin cup, filling the cups about two-thirds of the way full. (Do not overfill). Place on the middle rack in the preheated oven. Bake for 20 minutes. Then adjust your oven to 225 degrees and bake for an additional 10 minutes on the top rack. Once the cupcakes are done, take them out of the pan and let cool.
While the cupcakes are baking, place 1/4 to 1/2 of the box of vanilla wafers in a food processor. Process until the wafers are reduced to crumbs.
Cool cupcakes completely
For the buttercream: In a large bowl beat butter. Stir in salt and vanilla. Add powdered sugar a little at a time. Add in heavy cream as needed until you reach your desired consistency.
Spread or pipe icing onto cupcakes. Top the icing with the wafer crumbs.
Frequently Asked Questions
How Can You Tell When Cupcakes are Done? Knowing when to take cupcakes out of the oven can be a bit tricky. Leave them in too long, and your cupcakes will turn out dry. Take them out too early and you’re stuck with cupcakes that are undone in the middle. There are a few different methods to determine if your cupcakes are perfectly cooked.
The best way to tell is to gently press the top of the cupcake. If it springs back, the cupcake is done.
The other option is to stick a toothpick into the center of the cupcake. If it comes out dry, the cupcake is done.
How to Ripen Bananas Quickly The bananas you use for this recipe should be completely ripe and easily mashable to ensure they’re sweet enough for the recipe. If you only have unripe bananas, there are a few ways to ripen your bananas in a hurry.
Bananas will ripen much more quickly if they are in a bunch and covered with foil. This is because bananas emit ethylene, the chemical responsible for ripening the fruit. The more bananas in one area, the more ethylene. If you don’t have more bananas, you can also place a ripe apple in foil or in a bag with the banana (apples also emit ethylene). Place your bag or foil in warm area (above your refrigerator is a good place). The bananas will take one to two days to ripen this way.
If you can’t wait to bake these delicious treats, you can also put the bananas in an oven or a microwave and ripen them in a matter of minutes. This method will also bring out the sugar in the banana, which is a plus when you’re using them to make a dessert. For the oven method, place the unpeeled bananas on a baking sheet in the oven and cook for 15 to 30 minutes at 300 degrees. Take them out when the peels are black. For the microwave, poke holes in the skin and heat for thirty second intervals until ripe.
Also, keep your eye on your grocery store. They often sell over ripe bananas at a discount.
How Many Bananas in a Cup?
Typically, three medium size bananas will make one cup of mashed banana. A pound of bananas is about three or four medium size fruits, so you’ll need a pound or a little less for this recipe.
How Long Do Cupcakes Last? Wondering if your cupcakes will make it to that party this weekend? The answer is, it depends! If you have a fully cooked and frosted cupcake, it will last about three days on the counter. If you want to make the cupcakes ahead of time and frost them later, the unfrosted cupcakes will last seven days in the fridge.
Can You Freeze Cupcakes? Absolutely! Unfrosted cupcakes can be last in the freezer for up to six months. Just be sure to use an airtight container. This is a great way to plan ahead in case you have a last-minute cupcake emergency! #MeEveryday
Banana Pudding Cupcakes
For the Cupcakes
- 1 1/2 Cups White Sugar
- 1 Cup Mashed Bananas
- 1/2 Cup Butter Flavored Shortening
- 2 Cups Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla
- 2 Eggs
- Pinch of Salt
For The Vanilla Buttercream
- 4 Cups of Powdered Sugar
- 1 Cup Butter Softened
- 3 Teaspoons Vanilla
- 2-3 Tablespoons Heavy Cream
- Pinch of Salt To Taste
- 1 Box Vanilla Wafers To Garnish
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners. Set aside.
- In a small bowl, mash 3 bananas to make ~1 cup.
- In a large bowl, combine white sugar, shortening, bananas, baking soda, baking powder, vanilla, eggs, and salt. Gradually add flour a little at a time until just combined, do not over mix.
- Fill prepared pan ~2/3 of the way full. Bake for 20-22 minutes.
- Reduce heat to 225 degrees, and bake for an additional 10 minutes.
- Cool completely.
For the Icing/Topping
- In a large bowl, cream butter. Stir in salt and vanilla. Add powdered sugar a little at a time. Add cream as needed to reach your desired consistency.
- Pipe or spread onto cupcakes. Crush ~1/2 box of vanilla wafters using a rolling pin or food processor. Sprinkle on top of cupcakes.
Banana Recipes From Blogs I Love:
Banana Bread Muffins via Love From the Oven
Banana Pancakes via Once Upon a Chef
Banana Cream Pie via Baking a Moment
What do you think of these Banana Pudding Cupcakes? What is your favorite cupcake flavor?