Banana Pudding Cupcakes

My Family loves banana Pudding for all occasions. 

We just have a fondness for bananas.  When I was looking for a great dessert to make for mother’s day I decided to make banana pudding. 

Though we enjoy it so much, I was tired of having it the same old way.  I decided to come up with a recipe for banana pudding cupcakes that will give us the same flavors that we love and still be different from the usual.

Here is my recipe for Banana Pudding cupcakes.

Ingredients

1 1/4 cups flour

Click to see saving1 teaspoon baking powder

1/8 teaspoon kosher salt

7 tablespoons unsalted butter, at room temperature

Click to see savings3/4 cup sugar

Click to see savi2 large eggs

Click to s1 2/3 cups whole milk

1 tablespoon of vanilla extract

½ cup of crushed Vanilla wafers

1 box of banana pudding mix

Directions

Filling

Prepare filling first. Whisk together the banana pudding mix and 1 cup of the whole milk. Set aside.

Heat oven to 350° F.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a bowl of beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition. Add the flour mixture in 2 batches, alternating it with the rest of the milk and mixing just until incorporated. Add the vanilla and fold in half of the crushed vanilla wafers.

Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, and then transfer to a wire rack to cool completely. Cut holes in the middle of the cupcakes removing some of the cake. Save the cut out portions to put back onto the cupcake. Fill the middle of some of the banana pudding filling and some of the crushed vanilla wafers. Place the tops back on the cupcakes. Frost and decorate. Use some of the crushed wafers to sprinkle on top.