Description
Delicious banana cupcakes topped with a creamy banana pudding frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 3 oz instant banana pudding mix
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat the softened butter until creamy. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, then stir in mashed bananas and vanilla extract until combined.
- Gently fold the dry ingredients into the wet mixture until just blended.
- Spoon the batter into cupcake liners, filling them two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling on wire racks, whip heavy cream until soft peaks form; fold in the banana pudding mix for frosting.
Notes
- These cupcakes are best enjoyed fresh but can be stored in an airtight container for a few days.
- For an extra delicious treat, try adding chocolate chips to the batter!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg