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Ultimate Banana Pudding Cupcakes with Vanilla Wafer Crust

Three delicious banana pudding cupcakes topped with thick vanilla frosting and a sprinkle of crushed wafer.
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Create extraordinary banana pudding cupcakes that capture the classic Southern dessert in a handheld treat. These feature a moist banana cake base, a creamy banana pudding filling, and a light whipped frosting, finished with a vanilla wafer element.

Ingredients

  • For the Vanilla Wafer Crust: 1 cup crushed vanilla wafers, 2 tablespoons melted unsalted butter
  • For the Banana Cake: 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 cup mashed very ripe bananas (about 3 medium), 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup buttermilk
  • For the Banana Pudding Filling: 1/2 cup whole milk, 1/4 cup heavy cream, 1/4 cup granulated sugar, 1/8 teaspoon salt, 2 large egg yolks, 1 tablespoon cornstarch, 1/2 teaspoon banana extract
  • For the Whipped Frosting: 1 cup heavy whipping cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
  • For Garnish: Crushed vanilla wafers

Instructions

  1. Prepare the Vanilla Wafer Crust: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Mix crushed vanilla wafers and melted butter. Press about 1 teaspoon of the mixture into the bottom of each liner. Bake the crusts for 5 minutes, then remove and let cool slightly.
  2. Make the Banana Cake: Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. In a separate large bowl, whisk the mashed bananas, granulated sugar, and brown sugar until combined. Whisk in the oil, eggs, and vanilla extract. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, mixing until just combined. Do not overmix.
  3. Bake the Cupcakes: Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes completely on a wire rack.
  4. Prepare the Banana Pudding Filling: In a small saucepan, whisk together milk, heavy cream, sugar, and salt. Heat over medium heat until steaming but not boiling. In a separate small bowl, whisk the egg yolks and cornstarch until smooth. Temper the yolks by slowly whisking about half of the hot milk mixture into the yolk mixture. Pour the tempered yolk mixture back into the saucepan.
  5. Cook the Pudding: Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 3-5 minutes). Remove from heat and stir in the banana extract. Transfer the pudding to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 1 hour).
  6. Fill the Cupcakes: Once the cupcakes are cool and the pudding is chilled, use a small knife or a cupcake corer to remove a small cone from the center of each cupcake. Fill the cavity generously with the chilled banana pudding filling. Replace the cake piece on top.
  7. Make the Whipped Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Frost and Garnish: Pipe or spread the whipped frosting onto the filled cupcakes. Sprinkle the tops with crushed vanilla wafers before serving.

Notes

  • For the best banana flavor in the cake, use bananas that are heavily spotted or almost black.
  • You can substitute store-bought instant banana pudding mix for the homemade filling if you need a faster method, following package directions but using less liquid to ensure a thick consistency.
  • Stabilize the whipped cream frosting by adding 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of cold water to the cream before whipping for a frosting that holds its shape longer.

Nutrition

Find it online: https://alchemychef.com/banana-pudding-cupcakes-recipe/