Banana Pudding Cupcake


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


Banana Pudding Directions:

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

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

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

Banana pudding Cupcakes:

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

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

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

Cinnamon Frosting:

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

Scoop frosting into the piping bag.

Decorating directions:

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

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


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