Banana Pudding Cupcakes

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Are you a fan of banana pudding? Then I’m now your favorite robot in the world. R2D2 who? HAL? Ha!

The absolutely best part of this recipe is the frosting. Not only is it wonderfully banana-y and pudding-y (just how jealous are you right now of my verbs adjectives?) but the vanilla wafers soften under the layers of frosting and it’s like you’re really eating banana pudding slathered on a cupcake. C3PO? Don’t make me laugh.

I forgot to photograph the insides of the cupcake so you could see the layers of vanilla wafers in the frosting, so here’s an action shot with a human! A human! How rare.

Have you ever watched a human eat a cupcake? It’s like a train wreck you can’t look away from. There’s frosting on noses and crumbs on shirts… I’m definitely a fork advocate. Or spoon, if you wanted to be more historically accurate with the pudding and all.

But I’m hardly ever presently accurate, so just eat these cupcakes however you’d like, even if all the robots in the room cringe and hug the forks closer to their chests.

Vanilla Wafer Cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 cup coarsely crushed vanilla wafers

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

3. In a separate, smaller bowl, whisk together flour, baking powder, and salt. Stir in half of this flour mixture to the butter mixture. Mix in milk, and then add the remaining flour mixture, mixing until just combined. Fold in crushed vanilla wafers.

4. Fill baking cups 2/3 of the way full and bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Banana Pudding Frosting
from The Little Kitchen

1 cup milk
1 box (3.4 oz) instant banana pudding
8 oz cream cheese, softened
12 oz Cool Whip, thawed

1. In a small bowl, combine milk and instant pudding. Set aside and let the pudding set.

2. In a large bowl, cream together cream cheese and Cool Whip. Stir in pudding.

3. To assemble: spread a thin layer of frosting on a cupcake. Top with a vanilla wafer, then cover again with another layer of frosting. Repeat once more until you have two layers of vanilla wafers, both frosted. Top with one more vanilla wafer.

Note: this frosting must be kept refrigerated, even after you’ve frosted the cupcakes.

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23 thoughts on “Banana Pudding Cupcakes

  1. Oh YUM! I just pinned this recipe (saw it on FoodGawker), I am a huge fan of banana pudding, and they look adorable with the little wafer on top. Well done!

  2. “Not only is it wonderfully banana-y and pudding-y (just how jealous are you right now of my verbs?)”

    They are adjectives, not verbs.

    • Hi Megan! I don’t think this frosting is stable enough to stay out for 3 hours. :( Plus, these taste really amazing cold. Is there any way you could quickly frost before serving?

  3. I made these tonight and my family LOVED them. I am not a fan of Cool-whip, so I substituted with fresh sweetened whipped cream….SOO good!

  4. Is it ok to substitute instant banana pudding mix with an actual banana…i dont think i’ll find that in our place…:(

    • I don’t think that will work, the pudding mix helps stabilize the frosting. Maybe you could try a banana buttercream?

  5. Pingback: The Food | Two Hearts in Tandem

  6. I made these exactly as written and they are awesome. Honestly I will probably replace traditional banana pudding with this from now on. Easily one of my absolute favorites already!

  7. I love your idea! I changed it up a bit because I’m not a fan of banana pudding. I used vanilla pudding in the frosting, and instead of the first layer of wafers, I put thinly sliced banana then did the 2nd layer of wafers. They really had great banana flavor and we’re not too sweet. These are a new staple in my house. Thanks!

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