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Banana Pudding Cupcakes
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5 from 4 votes

Banana Pudding Cupcakes

Banana Pudding Cupcakes: Tender banana cupcakes topped with fluffy buttercream and vanilla wafers. Your favorite Southern dessert in cupcake form!
Course Dessert
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Cupcakes
Calories 580kcal
Author Krystle Smith

Ingredients

For the Cupcakes

  • 1 ½ Cups White Sugar
  • 1 Cup Mashed Bananas
  • ½ 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

Instructions

  • 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 ~⅔ 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 ~½ box of vanilla wafters using a rolling pin or food processor. Sprinkle on top of cupcakes.

Nutrition

Calories: 580kcal | Carbohydrates: 85g | Protein: 3g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 240mg | Potassium: 141mg | Fiber: 1g | Sugar: 66g | Vitamin A: 560IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 1.2mg