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The ULTIMATE Banana Pudding Cupcakes Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 3 hours 18 minutes
  • Yield: 13 servings

Description

These Ultimate Banana Pudding Cupcakes combine moist vanilla cupcakes with creamy homemade vanilla pastry cream, fresh bananas, and plenty of whipped cream for a rich, layered dessert experience inspired by classic banana pudding. Each cupcake has a vanilla wafer cookie base, luscious layers of pastry cream and bananas, and is topped with sweet, fluffy whipped cream and more cookies for the perfect bite every time.

Ingredients

Vanilla Pastry Cream

  • 3 large egg yolks (or 1 whole egg), room temperature
  • 45 grams granulated sugar (scant 1/4 cup)
  • 30 grams cornstarch
  • tiny pinch fine sea salt
  • 240 mL whole milk
  • 42 grams salted butter, room temperature
  • 2 tsp vanilla bean paste (or extract)

Vanilla Cupcakes

  • 180 grams cake flour (spooned and leveled)
  • 1/2 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 200 grams granulated sugar
  • 56 grams salted butter
  • 60 mL canola oil (or any neutral oil)
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 113 grams sour cream, room temperature
  • 80 mL milk, room temperature
  • 13 vanilla wafers

Whipped Cream

  • 120 mL heavy whipping cream, cold
  • 15 grams powdered sugar
  • 2 tsp vanilla bean paste (or extract)
  • tiny pinch fine sea salt

Assembly

  • 1 large banana, sliced (ripe but not overripe)
  • 15 mL lemon juice
  • 2 vanilla wafers, crushed

Instructions

  1. Prepare Vanilla Pastry Cream: In a medium bowl, whisk together the egg yolks (or whole egg), sugar, cornstarch, and salt vigorously for 1-2 minutes until smooth and runny. Heat milk in a medium saucepan over medium heat until just simmering. Temper the egg mixture by slowly streaming half the hot milk into it while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, scraping the pan edges and center. Within 1-3 minutes, it will thicken. Whisk vigorously for another 30-60 seconds. Remove from heat, add butter and vanilla, and whisk gently until smooth. If lumps remain, pass through a sieve.
  2. Make Vanilla Cupcake Batter: Preheat oven to 350°F (177°C) convection or 325°F (163°C) conventional. Line 13 muffin tins with liners. Whisk together cake flour, baking powder, salt, and sugar in a medium bowl. Add butter and oil, mixing until combined. Add egg, vanilla extract, and paste, and mix fully. Add sour cream, then slowly stream in milk while mixing on low speed. Scrape bowl edges and mix just until smooth.
  3. Fill and Bake Cupcakes: Place a vanilla wafer in the bottom of each cupcake liner. Fill liners about 3/4 full (approx. 45-50 grams batter each). Bake for 18-20 minutes or until a toothpick inserted comes out clean and the cupcakes spring back when lightly pressed. Cool in pan 10 minutes, then transfer to rack to cool completely.
  4. Whip Cream: Sift powdered sugar and salt into the bowl of a stand mixer fitted with a whisk attachment or use a handheld mixer in a large bowl. Add cold heavy cream and vanilla paste/extract. Start mixing on medium speed until cream begins to thicken, then increase to medium-high speed and whip until stiff peaks form. If over-whipped, add a bit more cream and gently fold to smooth.
  5. Prepare Bananas: Slice bananas and toss with lemon juice in a bowl to prevent browning.
  6. Assemble Cupcakes: Once cupcakes and pastry cream are cooled, place one cupcake layer down and spread a generous layer of pastry cream on top. Add a layer of banana slices, followed by vanilla wafer cookies (whole or crushed based on preference). Top with whipped cream, then add another cupcake layer. Repeat layering as desired, and top with the final cupcake layer. Spread remaining whipped cream on top and decorate with banana slices and crushed vanilla wafers.
  7. Chill and Serve: Refrigerate assembled cupcakes for at least a few hours to allow layers to set and for easier slicing. Serve cold or slightly chilled. Store refrigerated.

Notes

  • Use room temperature ingredients for the best texture in pastry cream and cupcakes.
  • Tempering the eggs is crucial to prevent scrambling when making pastry cream.
  • Be careful not to overwhip the cream; stop once stiff peaks form to keep a smooth texture.
  • Lemon juice on bananas keeps them from browning and adds a subtle brightness.
  • Using a kitchen scale to portion cupcake batter ensures even-sized cupcakes.
  • If pastry cream lumps form, straining through a sieve will smooth it out.
  • These cupcakes are best served chilled and should be kept refrigerated to maintain freshness.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/the-ultimate-banana-pudding-cupcakes-recipe/