My biggest pet peeve is buying produce and it going bad before I have a chance to enjoy it. Or when I have a craving for something, like strawberries, and they aren’t in season. That is why I would have to say that bananas are my favorite fruit. They are good any time of the year and can be utilized at any point of the ripe scale. Am I right?
These Banana Pudding Cupcakes taste the best when bananas are ripe, but really – if you have bananas, of any stage, you can make these Banana Pudding Cupcakes and they are so delicious they should be criminal!
Banana Pudding Cupcakes
These cupcakes are so incredibly simple to make yet they turn out completely fancy. Do you want to impress your dinner guests or create a special treat for an important person in your life? These Banana Pudding Cupcakes are where it’s at!
There are only a handful of ingredients and many you may already have in your cupboards!
¾ cup butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup sour cream
2 ripe bananas, peeled and mashed
2 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 package instant vanilla pudding mix, prepared with milk according to package directions
1 8 ounce container Cool Whip, thawed
18 Nilla Wafers for garnish
Love pudding desserts? Try this out.
Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Pour the dry mixture into the wet mixture and stir until combined.
Bake the cupcakes at 350 for 20 minutes, until a toothpick inserted into the center comes out clean. Set the cupcakes aside to cool completely.
In a small mixing bowl, combine the Cool Whip with ½ cup of the prepared vanilla pudding. Reserve the leftover pudding for filling the cupcakes. Refrigerate until it is time to frost the cupcakes.
Cup a hole in the center of each cupcake about 1-inch in diameter and halfway down into the cupcake. Remove the center of the cupcake and reserve. Fill each cupcake with a heaping teaspoon of vanilla pudding. Cut off and discard the bottom half of the reserved cupcake centers to create a small “cap” to place back on the cupcake to cover the hole in the center hiding the vanilla pudding inside.
Frost each cupcake with a generous dollop of the Cool Whip and pudding mixture. Place one Nilla Wafer cookie on top of each cupcake.
Makes 18 cupcakes. Refrigerate until serving.
You might also like our Pecan Pie Bars Like Grandma Made!