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Banana Pudding Cupcakes

Indulge in the nostalgia of these moist banana pudding cupcakes sweetened with Domino® Granulated Sugar using the Easy Baking Tub and Domino® Light Brown Sugar. Banana-flavored cupcakes are filled with homemade vanilla pudding and crowned with a light, fl

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Ingredients
Vanilla Pudding

  • 2/3 cup Domino® Granulated Sugar

  • 3 tablespooons All-purpose flour
  • 1/8 teaspoon Salt
  • 1 cup Whole milk
  • 1 cup Evaporated milk
  • 2 Egg yolks
  • 1 tablespoon Unsalted butter, room temperature
  • 2 teaspoons Vanilla bean paste

Banana Cupcakes

  • 1 ¼ cups All-purpose flour, spooned and leveled

  • ½ cup  Vanilla wafer cookie crumbs
  • 1 ½ teaspoons Baking powder
  • ½ teaspoon salt
  • ¾ cup Unsalted butter, softened
  • ½ cup Domino® Granulated Sugar
  • ½ cup Domino® Light Brown Sugar
  • 1 Large egg
  • ½ cup Mashed banana
  • ½ cup Buttermilk, whole or low-fat
  • 2 teaspoons Vanilla extract

Whipped Cream Frosting

  • 2 cups Heavy whipping cream

  • ½ cup Domino® Powdered sugar
  • ½ teaspoon Vanilla extract
  • Banana slices and vanilla wafer cookies For garnish

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Instructions
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Prep Time: 20 minutes / Cook Time: 30 minutes / Yields: 12 cupcakes

Step 1

For the vanilla pudding, combine the flour, sugar, and salt in a medium saucepan with a silicone spatula.

Step 2

For the vanilla pudding, combine the flour, sugar, and salt in a medium saucepan with a silicone spatula.

Step 3

Pour the milk mixture into the pan with the flour mixture and stir everything together with a silicone whisk. Heat the pudding over medium heat, whisking constantly until it reaches a thick but pourable consistency.

Step 4

Once the pudding has thickened, remove the pan from the heat and stir in the butter and vanilla bean paste until the butter is melted. Strain the pudding through a mesh strainer into a bowl and transfer it to the refrigerator to chill.

Step 5

Preheat your oven to 350°F. Line a 12-cavity muffin pan with cupcake liners and set aside. 

Step 6

For the cupcakes, whisk together the flour, vanilla Wafer crumbs, baking powder, and salt in a medium mixing bowl and set aside. In a separate mixing bowl, whisk together the banana, buttermilk, and vanilla extract and set aside.

Step 7

Cream the butter, Domino® Granulated Sugar, and Domino® Light Brown Sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed for 4-6 minutes until light and fluffy. Beat the egg into the butter mixture on medium speed until incorporated.

Step 8

Add half of the flour mixture to the stand mixer bowl and mix on medium until no more streaks of dry flour are visible. Beat in the banana mixture then mix in the remaining flour mixture. Scrape down the sides and bottom of the mixer bowl as needed to ensure everything gets well mixed.

Step 9

Fill each muffin cup about halfway full with batter and bake the cupcakes in the preheated oven for 18-22 minutes until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.

Step 10

For the whipped cream frosting, add the water to a microwave-safe bowl and sprinkle the unflavored gelatin on top. Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool.

Step 11

To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and powdered sugar and whip the mixture until it starts to thicken and soft peaks form. Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined. Increase the speed to medium and continue mixing until stiff peaks form.

Step 12

To assemble the cupcakes, use a cupcake corer or small paring knife to remove the center of each cupcake, then fill with about 2 teaspoons of chilled banana pudding. Transfer the whipped cream to a piping bag fitted with a 2D tip and pipe swirls on each cupcake. Garnish the cupcakes with banana slices and vanilla wafers.

Additional Tips
  • Use a food processor to crush the vanilla wafer cookies for the cupcake batter to ensure they are ground into fine crumbs.
  • Before garnishing the cupcakes, toss the banana slices in a small amount of lemon juice to help prevent them from turning brown.
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Ashley Boyd

Ashley Boyd

@Pinkowlkitchen

Ashley Boyd is a content creator and founder of the food blog, Pink Owl Kitchen. Ashley lives right outside of Memphis, TN with her husband and 2-year-old son. Ashley’s recipes are inspired by the comforting Southern flavors she grew up eating and her goal is to bring families around the dinner table more. When she’s not in the kitchen, Ashley enjoys spending time with her family, exercising, and curling up with a good book.