Banana Pudding Cupcakes
These banana pudding cupcakes start with a sweet and fluffy vanilla cake base. They are stuffed with a creamy mascarpone banana pudding filled with fresh chopped bananas. The proverbial icing on the cake is a light mascarpone whipped cream that tops these delicious, fresh cupcakes!
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Servings: 12 cupcakes
Calories: 335kcal
Ingredients
Vanilla Cupcake
- 1 ¼ cups (150 grams) all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoon unsalted butter room temperature
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk 2% or whole milk
Banana Pudding Filling
- 3 tablespoon instant vanilla pudding mix
- ⅓ cup milk 2% or whole milk
- 2 oz mascarpone cheese
- ⅓ cup sweetened condensed milk
- ¼ cup heavy whipping cream
- 1 banana chopped
Mascarpone Frosting
- 4 oz mascarpone cheese cold
- 1 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Vanilla Cupcakes
- Preheat oven to 350 degrees and line a cupcake pan with paper liners.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a stand mixer or in a large bowl and a hand mixer, cream together butter and sugar for about 3-4 minutes, until light yellow and fluffy on medium/medium high speed.
- Add the egg and vanilla and mix well.
- In a small bowl or pourable measuring cup, whisk together sour cream and milk.
- Starting with the dry ingredients, add about ⅓ to the butter mixture and beat until combined.
- Add half of the milk/sour cream mixture and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients.
- Divide the batter evenly between the cupcake tin. Bake for 14-16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
- Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool the rest of the way.
Banana Pudding Filling
- In a bowl, combine the milk and instant pudding and mix well. Using a stand mixer or hand mixer, combine the sweetened condensed milk and mascarpone and beat until smooth.
- In a separate bowl, whip heavy whipping cream to soft peaks and then fold into the mascarpone mixture. Combine the mascarpone mixture with the vanilla pudding and mix until smooth.
- Fold in the chopped bananas. Refrigerate until you are ready to fill the cupcakes.
Mascarpone Frosting
- Using a stand mixer or a medium bowl and a hand mixer, whip the mascarpone cheese and powdered sugar until creamy.
- Add the heavy cream and vanilla and continue to whip on medium to medium-high speed until stiff peaks form.
Assembling the Cupcakes
- Use a sharp paring knife or cupcake corer to create a hole in the middle of the cupcake (see pictures in post). Discard the cake that was cut out (or eat it!).
- Using a spoon or small cookie scoop, scoop about 2 teaspoons of banana pudding into each cupcake.
- Frost the cupcakes using a knife or pipe the frosting using a bag and pastry tip. Top with a banana slice or a vanilla wafer if desired. Refrigerate the cupcakes until ready to serve.
Notes
- Cupcakes are best served cold from the refrigerator.
- Keep assembled cupcakes covered tightly in an airtight container in the refrigerator for 2-3 days.
- You'll have extra banana pudding mixture after filling the cupcakes. I suggest layering it with vanilla wafers, shortbread cookies or golden oreos in mason jars for 2 desserts in one!
Nutrition
Calories: 335kcal