Banana Pudding Filled Cupcakes

Banana Pudding Filled Cupcakes

There’s no better birthday surprise than a cupcake filled with banana pudding.

Banana Pudding Filled Cupcakes
Yields: about 12
  • Filling:
  • 3 tablespoons sugar
  • 1 1⁄2 tablespoons all-purpose flour
  • 1⁄8 teaspoon kosher salt
  • 1 cup whole milk, divided
  • 2 large egg yolks
  • 2 teaspoons unsalted butter
  • 1⁄2 teaspoon vanilla extract
  • Cupcakes:
  • 1⁄2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon kosher salt
  • 2⁄3 cup whole buttermilk
  • 1⁄2 cup mashed banana
  • 1⁄2 teaspoon vanilla extract
  • 3⁄4 cup sweetened whipped cream
  • 1 medium banana, sliced
  • Garnish: sweetened whipped cream, banana slices, crushed and whole vanilla wafers
  1. For filling: In a small bowl, whisk together sugar, flour, and salt. Whisk in 1⁄4 cup milk and egg yolks. In a small saucepan, place remaining 3⁄4 cup milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1⁄4 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in saucepan. Bring to a boil over medium heat, whisking constantly. Cook, stirring constantly, until thickened, about 1 minute more.
  2. Remove from heat. Add butter and vanilla, stirring until butter melts. Let pudding cool 10 minutes. Cover with plastic wrap, and refrigerate until cold, about 1 hour or up to 2 days.
  3. Preheat oven to 350°. Line muffin cups with paper liners.
  4. For cupcakes: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in mashed banana and vanilla. Spoon batter into prepared muffin cups, filling about two-thirds full.
  5. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool completely in pan.
  6. Remove cupcakes from pan. Using a serrated knife, slice tops from cupcakes. Remove a small amount of cake from center of each cupcake. Fill center with about 2 teaspoons filling and 2 teaspoons whipped cream. Top with 2 or 3 banana slices. Cover with cupcake tops. Garnish with whipped cream, banana slices, and vanilla wafers, if desired.


 Find more great recipes like this one in Taste of the South’s May/June 2017 issue!


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