Banana Pudding Cupcake

You cannot stop trying this Banana Pudding Cupcake, which is perfect with cupcakes or to spread with whatever you prefer.

These cupcakes are very delicious, and you can make as many as you want to have at home all the time. You will love the Banana Pudding Cupcake recipe so much that you will want to make it daily.

Ingredients:

2 cup Whole milk

1/4 cup Sugar

2 Large Egg Yolks

3 tbsp Cornstarch

1 tsp Pure Vanilla Extract

1/4 tsp Kosher Salt

Banana Pudding Directions:

Step 1. In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.

Step 2. Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.

Step 3. Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours.

Banana pudding Cupcakes:

Ingredients:

1 box of Butter Yellow Cake mix

1 cup Water

1/3 cup Unsalted Butter (Softened)

3 Large Eggs

1 Cupcake Pan

Cupcake liners

Directions:

Step 1. Preheat oven to 350 degrees and line cupcake pan with the liners.

Step 2. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners.

Step 3. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.

Cinnamon Frosting:

2 cup Unsalted Butter (Softened)

4 ½ cup Powdered Sugar

2 tsp Pure Vanilla Extract

3 – 6 Heavy Whipping Cream

3 Tbsp Ground Cinnamon

1 Large Piping bag with star tip

1 Container of Vanilla Wafer Cookies

Directions:

Step 1. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.

Step 2. Scoop frosting into the piping bag.

Decorating directions:

Step 1. Spoon on about 1 ½ tbsp banana pudding onto the top of the cupcake and smooth evenly.

Step 2. Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon. Top with a vanilla wafer cookie. Enjoy!

Remember to save it to pinterest!

Banana Pudding

Print

You cannot stop trying this banana pudding, which is perfect with cupcakes or to spread with whatever you prefer.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cup Whole milk
• 1/4 cup Sugar
• 2 Large Egg Yolks
• 3 Tbsp Cornstarch
• 1 Tsp Pure Vanilla Extract
• 1/4 Tsp Kosher Salt

Banana pudding Cupcakes:

• 1 box of Butter Yellow Cake mix
• 1 cup Water
• 1/3 cup Unsalted Butter (Softened)
• 3 Large Eggs
• 1 Cupcake Pan
• Cupcake liners

Cinnamon Frosting:

• 2 cup Unsalted Butter (Softened)
• 4 ½ cup Powdered Sugar
• 2 tsp Pure Vanilla Extract
• 3 - 6 Heavy Whipping Cream
• 3 Tbsp Ground Cinnamon
• 1 Large Piping bag with star tip
• 1 Container of Vanilla Wafer Cookies

Instructions

Banana Pudding Directions:

1. In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.
2. Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.
3. Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours.

Banana pudding Cupcakes:

1. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners.
2. Preheat oven to 350 degrees and line cupcake pan with the liners.
3. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.

Cinnamon Frosting:

1. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.
2. Scoop frosting into the piping bag.

Decorating directions:

1. Spoon on about 1 ½ tbsp banana pudding onto the top of the cupcake and smooth evenly.
2. Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon. Top with a vanilla wafer cookie. Enjoy!