Banana pudding…… reminds me growing up in the south. My grandfather used to make a big pan of the homemade version. I just loved going over to his house because he would ALWAYS have this on hand. He knew it was my favorite, and till this day, it still is! These Banana Pudding Cupcakes are a tribute to his famous dessert.
You know the one, with layers of Nilla wafers surrounded with vanilla filling and topped with a fluffy whipped cream. My favorite part of this classic dessert is the way the cookies would get soft and yummy like cake after the dessert sat a few hours in the fridge. Incredible.
My mouth is watering just thinking about it. The best part was digging in and getting a bite with all the layers together and just letting it savor in your mouth. Oh, so perfect under the souths summer sun. I love all the textures this dessert brings. Not to mention, the cool and creamy taste.
I designed these banana pudding cupcakes after his delicious dessert and in remembrance of my sweet grandfather.
I used my favorite vanilla cupcake recipe and put a delicious Nilla wafer at the bottom of each cupcake liner before scooping in the batter.
Banana Pudding Cupcake Filling
I make a really easy pastry cream and have it scaled perfectly for just the right amount for 12 cupcakes. It’s topped with fluffy vanilla buttercream and garnished with a caramelized banana.
I have to admit, it taste just like the dessert, all in a few wonderful bites. I like the cupcake version because it allows a little discipline here in just having one cupcake and not half of the pan of dessert!
It instantly takes me back to my grandfather’s kitchen and so many sweet memories of him and this dessert. He always had banana pudding waiting for me when I visited.
More yummy cupcake ideas:
- Junior Mint Mini’s
- Chocolate Fudge Sundae Cupcakes
- Chocolate Chip Cookie Dough
- Pretty N Pink Cupcakes
- Chocolate Cupcake Heaven
Banana Pudding Cupcakes
A perfect cupcake replicating that classic dessert filled with pastry cream and Nilla wafers, topped with a light and fluffy buttercream and caremelized banana.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
- 2 TBS sugar
- 1 TBS cornstarch
- 1 egg yolk
- 1/4 cup French Vanilla liquid coffee creamer
- 1/4 cup milk
- 1/4 tsp vanilla
- 1/2 TBS butter
- 1 stick butter-unsalted (softened)
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup flour
- 3/4 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 3/4 cup shortening
- 2 TBS merinque powder
- 1 pound powdered sugar
- 5 TBS milk
- 1/2 tsp vanilla
- 1/4 tsp butter extract or flavoring
- You will want to make the pastry cream a few hours before the cupcakes to allow it to firm up in the fridge. You can also make this the night before.
- In a small saucepan, place the milk and creamer and bring it to a steep, not boiling.
- In a bowl, combine the sugar, cornstarch, yolk and mix well till combined.
- When the milk and creamer is steeped and you see steam coming off the top, temper that into the sugar/yolk mixture by slowly pouring and whisking constantly till all the milk is poured into the mixture.
- Add this mixture back into the saucepan and cook over medium heat and bring to a boil. Cook 1 minute at a boil stirring constantly and vigorously to cook out the cornstach and thicken up the pastry cream.
- Remove from the heat when thickened, whisk in the vanilla and butter mixing well.
- Pour into a bowl and immediately cover with saran wrap so it doesn’t form a skim on top.
- Refrigerate 2 hours or overnight till chilled.
- When ready to use, mix well till creamy and place in a pastry bag.
- Line one 12 cup muffin pan with cupcake liners.
- Place one Nilla wafer into each cup. Preheat oven to 350.
- In a small bowl, combine all the dry ingredients and mix well. Set aside.
- In a mixing bowl, cream the butter with the sugar till creamy. Add the eggs and vanilla and mix till combined.
- Add half of the dry ingredients and mix well, then add all the milk and mix till combined. Add the remaining flour mixture and mix on medium till creamy and combined.
- Scoop the batter into the 12 muffin cups and bake 18-20 minutes. Remove and cool completely.
- In a mixing bowl, add the shortening and cream well. Add the remaining ingredients on low till combined and then turn mixer up to medium and mix on medium low 1-2 minutes till fluffy.
Assemble the Cupcakes
- With a knife or cupcakes center remover, remove a small circle of cake in the middle of each cupcake. Try not to go all the way to the bottom.
- Pipe some of the pastry cream into each hole.
- Using a plain or star tip, frost the cupcakes with the buttercream.
- Sprinkle with white sanding sugars.
- Slice a banana and sprinkle sugar on top. With a kitchen torch, light each banana slice till the sugar caramelizes. Place on top of each cupcake as a garnish.
You can also use dried bananas too.