Banana Pudding Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 485
- Total Fat
- 33
- Saturated Fat
- 20
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 4
- Cholesterol
- 111
- Sodium
- 185
- Total: 2 hr
- Active: 45 min
Ingredients
For the Cupcakes and Filling:
1 cup all-purpose flour
2/3 cup finely ground vanilla wafer cookies (from about 3/4 cup whole cookies)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 large banana, peeled and finely chopped
1/2 cup white chocolate chips
1/4 cup heavy cream
For the Frosting:
2 sticks unsalted butter, at room temperature
Pinch of salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
Vanilla wafer cookies and banana slices, for topping
Directions
- Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
- Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
- Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.