Dairy-Free Banana Pudding Cupcake

Indulge in the creamy, nostalgic flavors of banana pudding with a dairy-free twist in these delightful Dairy-Free Banana Pudding Cupcakes! Perfectly moist and tender cupcakes are made from a blend of ripe bananas, unsweetened applesauce, and almond milk, creating a light yet satisfying crumb. Each cupcake is filled with a luscious homemade banana pudding made with almond milk, maple syrup, and a touch of banana extract for a burst of authentic flavor. A sprinkle of crushed dairy-free vanilla wafer cookies adds the perfect crunchy topping to complete this irresistible dessert. Quick to prepare and naturally dairy-free, these cupcakes are a crowd-pleasing treat for any occasion or for those with dietary restrictions. Whether for a party or a weeknight indulgence, these banana pudding cupcakes bring comfort and joy in every bite!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 2 large ripe bananas, mashed
• 0.75 cup granulated sugar
• 0.5 cup unsweetened applesauce
• 1.5 teaspoons vanilla extract
• 0.5 cup unsweetened almond milk
• 0.25 cup coconut oil, melted
• 2 tablespoons cornstarch
• 1.5 cups almond milk (for filling)
• 3 tablespoons maple syrup
• 0.5 teaspoon banana extract
• 0.5 cup dairy-free vanilla wafer cookies, crushed

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, combine the mashed bananas, granulated sugar, applesauce, and vanilla extract until smooth.

Step 4

Slowly stir in the almond milk and melted coconut oil until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 6

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

For the banana pudding filling, whisk together the cornstarch and 1.5 cups of almond milk in a saucepan over medium heat until dissolved.

Step 10

Add the maple syrup and banana extract, then continue to cook while stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.

Step 11

Once the cupcakes and pudding have cooled, cut a small hole in the center of each cupcake using a paring knife or a cupcake corer making sure not to cut through to the bottom.

Step 12

Fill each cupcake with a spoonful of banana pudding.

Step 13

Top with a sprinkle of crushed dairy-free vanilla wafer cookies.

Step 14

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1418.9g)

Amount per serving	% Daily Value*
Calories	2681.1

Total Fat 80.1g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2235.0mg	0%
Total Carbohydrate 477.2g	0%
Dietary Fiber 13.5g	0%
Total Sugars 266.3g
Protein 26.6g	0%

Vitamin D 193.9IU	0%
Calcium 955.0mg	0%
Iron 12.1mg	0%
Potassium 1604.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 3.9%

Carbs: 69.8%