Banana Pudding Cupcakes

Ingredients

• 1 ½ cups All-purpose flour
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda
• ¼ teaspoon Salt
• ½ cup (1 stick) Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Large eggs
• 1 cup (about 2 medium) Mashed ripe bananas
• 1 teaspoon Vanilla extract
• ½ cup Milk
• ½ cup (1 stick) Unsalted butter, softened (for frosting)
• 2 cups Powdered sugar
• ¼ cup Mashed ripe banana (for frosting)
• 1 teaspoon Vanilla extract (for frosting)
• 1-2 tablespoons Milk (for frosting, as needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Avoid overmixing.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. While the cupcakes are cooling, prepare the creamy banana frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, banana, and vanilla extract, mixing until smooth. Adjust the consistency with milk as needed.
9. Once the cupcakes are completely cool, frost them generously with the banana frosting using a piping bag or a knife.

Nutrition