Banana Pudding Cupcakes

Vegetarian
Health score
1%
Banana Pudding Cupcakes
45 min.
24
399kcal

Suggestions


Indulge in the delightful combination of flavors with these mouthwatering Banana Pudding Cupcakes. Perfect for any dessert lover, these delicious treats are sure to be a hit at your next gathering or celebration. Each bite offers a moist, banana-infused cake that’s light yet satisfying, topped with luscious whipped cream and a hint of zesty lemon juice, making them both refreshing and decadent.

These cupcakes are not only a feast for the tastebuds, but they also cater to vegetarians, ensuring everyone can enjoy this scrumptious dessert. With ripe bananas shining through, combined with the creamy texture of the filling and the crunch of vanilla wafers, you’ve got a layered masterpiece that brings together a nostalgic classic in a fun, portable form.

Whether you’re celebrating a special occasion or simply treating yourself after a long day, these Banana Pudding Cupcakes are the ultimate dessert to satisfy your sweet tooth. The recipe is easy to follow and can be ready in just 45 minutes, serving up to 24 eager taste testers. So gather your ingredients and prepare to impress your family and friends with these delightful cupcakes that capture the essence of homestyle banana pudding in every delicious bite!

Ingredients

  • 1.5 teaspoon baking soda 
  • slices banana fresh
  • 1.5 cups banana ripe mashed
  • large banana ripe peeled
  • cup butter softened
  • tablespoons butter 
  • 1.5 cups buttermilk 
  • large eggs 
  • large eggs 
  • tablespoons juice of lemon fresh
  • teaspoons juice of lemon 
  • cups baking mix 
  • 0.5 teaspoon salt 
  • 0.3 cup sugar 
  • 1.5 cups sugar 
  • cups sugar 
  • teaspoons vanilla extract 
  • 24 servings vanilla wafers 
  • cups flour all-purpose
  • 1.5 cups whipping cream chilled

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • hand mixer

Directions

  1. Prepare Banana Cake. Preheat oven to 350 degrees.
  2. Combine bananas and lemon juice in a small bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until creamy.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Combine flour, baking soda, and salt.
  5. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture.
  6. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  7. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  8. Fill each cupcake with Fresh Banana Curd. To prepare curd, mash bananas in a large bowl with a fork until creamy.
  9. Combine mashed banana and remaining ingredients in a medium saucepan over medium-low heat. Cook, whisking constantly, until mixture thickens and coats a spoon. (Do not boil.) Cool completely. Makes 2 cups.
  10. Pipe 2 Tbsp. Fresh Whipped Cream onto each cupcake using metal tip no. To prepare whipped cream, beat whipping cream at high speed with an electric mixer until soft peaks form.
  11. Add vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups.
  12. Top with 1 vanilla wafer and 1 banana slice just before serving.

Nutrition Facts

Calories399kcal
Protein5.16%
Fat40.04%
Carbs54.8%

Properties

Glycemic Index
27.4
Glycemic Load
34.84
Inflammation Score
-5
Nutrition Score
7.2565217588259%

Flavonoids

Catechin
2mg
Epicatechin
0.01mg
Eriodictyol
0.08mg
Hesperetin
0.24mg
Naringenin
0.02mg
Kaempferol
0.04mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:398.92kcal
19.95%
Fat:18.13g
27.89%
Saturated Fat:10.54g
65.88%
Carbohydrates:55.83g
18.61%
Net Carbohydrates:54.43g
19.79%
Sugar:37.43g
41.59%
Cholesterol:98.17mg
32.72%
Sodium:301.96mg
13.13%
Alcohol:0.11g
100%
Alcohol %:0.1%
100%
Protein:5.26g
10.52%
Selenium:11.78µg
16.84%
Vitamin B2:0.26mg
15.07%
Folate:51.15µg
12.79%
Vitamin A:638.07IU
12.76%
Vitamin B1:0.18mg
12.18%
Manganese:0.22mg
10.95%
Phosphorus:106.98mg
10.7%
Vitamin B6:0.17mg
8.37%
Vitamin B3:1.43mg
7.17%
Iron:1.24mg
6.91%
Potassium:202.99mg
5.8%
Fiber:1.4g
5.59%
Vitamin B5:0.56mg
5.56%
Calcium:51.47mg
5.15%
Vitamin D:0.72µg
4.83%
Magnesium:18.19mg
4.55%
Vitamin B12:0.26µg
4.37%
Vitamin C:3.59mg
4.36%
Vitamin E:0.63mg
4.17%
Copper:0.07mg
3.72%
Zinc:0.48mg
3.23%
Vitamin K:1.93µg
1.83%
Source:My Recipes