Description
Delicious banana pudding cupcakes with a moist texture and creamy whipped topping, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup ripe mashed bananas (about 2 medium bananas)
- 1 tsp vanilla extract
- 3.4 oz instant vanilla pudding mix
- Whipped cream topping (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, then fold in mashed bananas and vanilla extract.
- In another bowl, whisk together flour, baking powder, and pudding mix.
- Gradually add the dry mixture to the wet ingredients and gently fold until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes and check for doneness with a toothpick.
- Let cool completely in the tin, then frost with whipped cream topping before serving.
Notes
Use very ripe bananas for best flavor. Add chocolate chips or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg