Banana Cream Pudding Cupcakes
Author: Mary Ellen @ Recipes Food and Cooking
Recipe type: Cupcakes, Cake, Dessert
Prep time:
Cook time:
Total time:
Serves: 20 cupcakes
- Cupcakes
- 3/4 cup butter
- 1 1/2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup sour milk
- 1 1/2 cups mashed bananas
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Filling
- 1 package instant banana or french vanilla pudding.
- 1 3/4 cup milk
- 1/2 cup mashed banana.
- To assemble:
- 1 carton whipped topping
- vanilla wafers
- bananas
- Cupcakes
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time until mixed in. Add vanilla.
- Mash bananas with a fork. Add to creamed mixture.
- Mix together flour, salt, baking soda and baking powder.
- Add half of the flour mixture alternatively with the milk until incorporated.
- Fill cupcake holders almost 3/4 full.
- Bake at 325 degrees for about 15 minutes, until cupcakes spring back when touched in the center. Cool.
- Filling
- Add milk to instant pudding. Whisk well. When it starts to thicken add the bananas, Chill until ready to assemble.
- To assemble:
- Remove a little of the center of the cupcake. Fill with pudding and spread on top. Top with whipped topping, a slice of banana and a vanilla wafer.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/06/26/banana-cream-pudding-cupcakes/
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