Can you use pudding as a cupcake filling?

Yes, pudding works very well as a cupcake filling when it has a thick, chilled consistency. For banana pudding cupcakes, homemade pudding gives better structure and richer flavor than instant mixes. Chilling the pudding before filling helps it stay in place, which keeps the cupcakes neat and prevents the cake from becoming soggy.

Can you add pudding to cupcake mix?

You can add pudding directly to cupcake batter, but it often changes the texture and can make cupcakes dense. For banana pudding cupcakes, using pudding as a filling instead of mixing it into the batter keeps the cake light while still delivering strong banana pudding flavor in every bite.

What is the secret to making moist cupcakes?

The secret to moist cupcakes starts with the right balance of fat, sugar, and mixing. Mashed banana adds natural moisture, while a mix of white and brown sugar helps the cupcakes stay soft after baking. Mixing just until combined and baking only until done also keeps banana pudding cupcakes tender instead of dry.

Banana Pudding Cupcakes: Amazing 12-Step Classic Dessert

Description

Soft banana pudding cupcakes filled with homemade banana pudding and topped with stabilized whipped cream. These cupcakes combine classic banana pudding flavor with moist banana cake and a light, creamy finish that holds its shape beautifully.

Ingredients

Pudding

2 cups whole milk
½ cup granulated sugar
2 tablespoons cornstarch
Pinch of kosher salt
2 large egg yolks
1 tablespoon unsalted butter, room temperature
2 teaspoons vanilla bean paste
½ teaspoon banana extract (optional)
1 small banana, chopped (optional)

Cupcakes

1½ cups cake flour (or all-purpose flour)
1½ teaspoons baking powder
¼ cup Nilla wafer crumbs
¼ teaspoon kosher salt
½ cup unsalted butter, melted
½ cup granulated sugar
½ cup light brown sugar
1 large egg, room temperature
½ cup mashed banana
2 teaspoons vanilla extract
½ cup whole milk
Stabilized Whipped Cream
2 cups heavy whipping cream
½ cup powdered sugar
2 teaspoons unflavored gelatin
2 tablespoons water

Garnish

1 small banana, sliced
1 tablespoon lemon juice
Nilla wafers

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Instructions

Heat the milk in a saucepan over medium heat until steaming but not boiling.
In a separate saucepan, whisk together the sugar, cornstarch, and salt.
Slowly whisk the warm milk into the sugar mixture, adding it gradually while whisking constantly.
Cook over medium-low heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon.
In a small bowl, whisk the egg yolks, then slowly whisk in a small amount of the hot pudding to temper them.
Pour the egg mixture back into the saucepan and cook for 2 to 3 minutes, whisking constantly, until thick and smooth.
Remove from heat and stir in the butter, vanilla bean paste, and banana extract if using.
Strain the pudding into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour.
Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
Pulse the Nilla wafers into fine crumbs.
Whisk the flour, baking powder, Nilla wafer crumbs, and salt together in a bowl.
In another bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth.
Add the egg, mashed banana, and vanilla extract and mix until combined.
Stir in half of the dry ingredients, then the milk, then the remaining dry ingredients just until combined.
Fill the cupcake liners halfway with batter and bake for 18 to 22 minutes, until a toothpick inserted comes out clean.
Remove the cupcakes from the pan and cool completely on a wire rack.
Sprinkle the gelatin over the water and let bloom for 5 minutes.
Microwave the gelatin for 5 to 10 seconds until dissolved, then set aside to cool slightly.
Whip the heavy cream and powdered sugar until soft peaks form.
Slowly drizzle in the gelatin mixture, then continue whipping until stiff peaks form.
Core the center of each cupcake and fill with about 2 teaspoons of chilled pudding.
Pipe the stabilized whipped cream on top of each cupcake.
Toss banana slices with lemon juice and garnish the cupcakes with banana slices and Nilla wafers before serving.

Notes

Chill the pudding completely before filling the cupcakes to prevent soggy centers.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Let cupcakes sit at room temperature for 15 minutes before serving for best texture.
Garnish with banana slices just before serving for the freshest look.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American