Description
Delight in these moist and fluffy Banana Pudding Cupcakes topped with whipped cream, crushed vanilla wafers, and fresh banana slices—a perfect treat for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons 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
- ½ cup buttermilk
- Whipped cream for frosting
- Crushed vanilla wafers for topping
- Banana slices for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla and mashed bananas.
- Alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting with whipped cream.
- Top with crushed vanilla wafers and banana slices. Enjoy!
Notes
For best results, use overripe bananas and avoid overmixing for light and fluffy cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana cupcakes, dessert, baking, easy cupcakes, party treats