Banana Puddin’ Cupcakes. Homemade. From freakin’ scratch, kid. Yes, even the pudding surprise on the inside.
Can we just take a moment to appreciate these cute, little things? I made these on a whim, wanting to use up some ripe bananas I had on deck. (Bananas on deck, ya’ll! Yea, I’m corny lol).
These banana pudding cupcakes are surprisingly very easy to make. All you gotta do is bake some everyday yellow cake (I used King Arthur Flour’s Golden Vanilla Cake recipe), hollow out the middle, fill it with some homemade puddin’, and top it off with whatever kind of frosting you want! Please, this is important: do not use store bought-pudding. What’s even in that stuff, anyway?
But I do have a stern suggestion, and that’s to use this silky whipped cream frosting from Jo-Lynn at allrecipes (recipe at bottom of page). I swear to the lord on high, this is the BEST whipped cream frosting I’ve come across so far. I knew I wanted a whipped cream frosting (because hello, it’s banana pudding), but I was worried about the frosting getting all slumpy and weird after a few days. It was either eat all 12 cupcakes the same day so I didn’t wake up to ugly cupcakes, or find a recipe that would still give me the whipped cream texture but hold it’s shape. I chose the latter and I saved a few pounds! Yay! Why does it work? Check the recipe below!
[If you decide to make these babies, be sure to tag @rockthewhisk on Instagram and Twitter, use the #rockthewhisk hashtag, and post a lil sumn’ sumn’ on the facebook page! I would be so thrilled to see others taste what I taste!]
See? It’s easy peasy. I used my straight-forward, homemade pudding recipe that uses four main ingredients you probably have in your house right now: flour, sugar, evaporated milk, and bananas. You can even substitute the banana for chocolate and then you’ll have ::drum roll:: delicious chocolate pudding. Follow the recipe below and let me know what you think in the comments
Oh yea, there’s even a long pin at the bottom of this post, so Pin It!
- 1 cup sugar
- 1 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking power
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, soft
- 1/3 cups milk, room temperature
- 1 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sugar
- pinch of salt
- 3/4 cups evaporated milk
- 1/2 cup water
- 1 ripe banana
- 1 8oz package of cream cheese, softened
- 1/2 cup sugar
- 1 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
- 12 vanilla wafers for garnish.
- Preheat oven to 350°. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, combine dry ingredients. Alternate adding the dry ingredients and the milk to the butter mixture and stir to combine.
- Line the cupcake tins with your favorite cupcake liners and fill 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean.
- Once cooled, hollow out the middle, being careful to leave cushion of cake at the bottom. I like to press my 1M piping tip about halfway through and take out the cake with clean fingers.
- In a small saucepan, combine the dry ingredients and slowly add evaporated milk and water. In a small bowl, mash the ripe banana and add it to the saucepan. Cook mixture on low heat for 20 minutes, stirring constantly. The mixture will boil slightly and thicken. Be careful not to burn the bottom and be aware that the mixture will thicken even more once you remove it from heat and let it stand.
- Once thickened, fill the hollowed cupcakes with your fresh banana pudding.
- Stand back in awe of how easy that was.
- In a cold bowl, combine cream cheese, sugar, vanilla extract and almond extract until fluffy. While the mixture is mixing, pour in heavy whipping and whip until stiff peaks form, about 5-7 minutes.
- I like to frost cupcakes using my 1M tip to make those pretty, open rose swirls :)
- Garnish with vanilla wafers and you're done!
- Place your whisk and bowl in the freezer for 15 minutes before mixing the frosting ingredients.