These banana pudding cupcakes combine the best of two worlds–the ever-popular individual cake with a the creamy goodness of banana pudding. They provide two comfort foods rolled into one tasty dessert. Adults and children alike will love their creamy goodness.
- For the filling
- 5 Tbs sugar
- 1 Tbs cornstarch
- ⅛ tsp salt
- 2 large egg yolks, lightly beaten
- 1½ Tbs unsalted butter, cut into pieces
- 1 tsp vanilla extract
- 15 round vanilla wafer cookies
- For the cupcakes
- ½ cup unsalted butter, melted
- 1 cup mashed ripe banana (about 2 bananas)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup milk
- For the frosting
- ¾ cups sugar
- 5 Tbs water
- 1 large egg white
- ⅛ tsp cream of tartar
- Start with the filling:
- In a small sauce pan combine the sugar, cornstarch, salt, and milk. Stir with a whisk until well combined. Bring the mixture to a light simmer over medium heat. Gradually add the half of the warm milk mixture to the egg yolks while whisking continuously. Return the mixture to the pot. Cook the mixture over medium low heat, stirring continuously until it thickens. The mixture should coat the back of a wooden spoon. Remove from heat. Stir in the butter and vanilla. Transfer the pudding to a small bow, cover, and refrigerate for at least 2 hours.
- Make the cupcakes:
- Preheat oven to 350F degrees. In a large bowl, combine the butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, and salt in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture. Line 15 muffin tins with paper cups. Place 1 vanilla wafer into the bottom of each cup. Spoon ¼ cup of batter over each wafer. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack. Cut the centers out of the of each cupcake. Fill the cupcakes with the pudding.
- Make the frosting:
- Combine all ingredients in a large glass bowl. Beat on low speed for 2 minutes. Bring 1 cup of water to a boil over medium heat. Place the bowl over the pot. Beat mixture on high until the stiff peaks form and the mixture reaches 145F degrees. Remove the bowl from the pot and beat the mixture for 5 minutes more or until it reaches a spreading consistency. Spread or pipe the frosting over each cupcake.
- Hint: You may add food coloring to the frosting ingredients for cupcakes with color.