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Banana pudding is one of the most delightful desserts ever invented. Who doesn’t like banana pudding?
Actually, my mom doesn’t like banana pudding, but I don’t hold that against her.
Banana pudding is one of my favorite desserts and something my dad liked to eat as well.
But there are variations of using this scrumptious dessert by featuring it in different forms, like cupcakes.
This cupcake recipe has a lot of ingredients but isn’t too difficult and has a great banana pudding taste.
Depending on a mix isn’t always bad, but making cupcakes from scratch sometimes gives an added sense of accomplishment.
You can make the cupcake part the night before you serve them to save time.
I ran across cupcake liners that were foil on the inside and colorful on the outside that worked much better than the typical pastel, thin cupcake liners.
Another trick is to use an ice cream scoop to pour the batter into the cupcake liners. The scoop is about the perfect amount to fill the liners but it also keeps you from drizzling excess batter all over the muffin tin. Sometimes that excess batter burns onto the pan and is a pain to clean up.
To create a hollowed out section in the cupcake I used a decorating tool I picked up for about $3 a few years back. It is designed specifically to core a cupcake to add filling. But you don’t have to use one of these tools. Scooping out a place for the filling with a spoon works just as well.
Making the pudding the night before sounds like a good time saver but, like anything made with bananas, the bananas in the pudding brown a little and might throw off the asthetic of your cupcake if you have larger chucks of banana in the pudding mix.
The whipped cream on top can be just a dollop or can be applied in a fancier method. Using a large icing bag and tip or a larger accent decorating device can create a polished look. Or use whipped topping from a can to create the tall scalloped icing look.
Because of the pudding and whipped cream topping, the cupcakes should be stored in the refrigerator before serving.
The result is banana pudding deliciousness all wrapped up in a cupcake. Maybe I can even get my mom to try it.
Becca Owsley can be reached at 270-505-1741 or firstname.lastname@example.org.
Banana Pudding Cupcakes
1 ½ cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup sour cream
1 egg, room temperature
2 egg yolks, room temperature
2 teaspoons vanilla extract
1/3 cup vanilla wafer crumbs
Pudding filling (recipe follows)
1 large container frozen whipped topping, thawed
12 whole vanilla wafers
Heat oven to 350 degrees with oven rack in middle of oven. Line a 12-cup muffin tin with paper liners.
Place flour, sugar, baking powder and salt in a large mixing bowl and use a mixer fitted with a paddle attachment to mix them together.
With mixer on medium speed, add butter, sour cream, whole egg, egg yolks and vanilla. Beat for 30 seconds until smooth and satiny.
Remove mixing bowl from mixer and use a rubber spatula to scrape down the sides of the bowl and make sure batter is mixed evenly.
Divide batter equally among muffin cups and bake for 18 to 22 minutes. Let cool before proceeding.
Using a spoon or your fingers, create a hollowed out portion in each cupcake like you would to make a bread bowl. Be careful to leave a layer of cupcake all the way across the bottom.
Sprinkle some vanilla wafer crumbs at the bottom of each cupcake bowl.
Spoon pudding mixture into the holes with enough extra so you can create a layer of pudding spread across the top of the cupcake.
Use an offset spatula or a pastry bag fitted with a large tip to add whipped topping on top of the pudding mixture. Garnish with a whole vanilla wafer and more crumbs if desired.
8 ounces cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
3/4 cup whole milk
1 teaspoon vanilla extract
1 (3.4-ounce) box instant vanilla pudding mix
1 ripe banana, cut into thin slices and then diced
Using an electric mixer, beat the cream cheese and sweetened condensed milk for 2-3 minutes. Scrape down sides of bowl at least once.
Add milk, vanilla extract and pudding mix and beat until mixed well. Stir in bananas by hand. Immediately spoon into cupcakes.