Gluten-Free Banana Pudding Cupcake

Indulge in the delightful fusion of nostalgic flavors and allergy-friendly baking with these Gluten-Free Banana Pudding Cupcakes. Perfectly moist and tender, these cupcakes are made with ripe mashed bananas, warming cinnamon, and a blend of gluten-free flour, creating a base that’s as fluffy as it is flavorful. Each cupcake is filled with creamy, silky gluten-free vanilla pudding and crowned with a luscious homemade whipped cream topping, bringing a dreamy dessert experience in every bite. Ideal for gluten-sensitive dessert lovers, these treats combine ease of preparation with a gourmet flair, making them a standout choice for celebrations or indulgent moments. Whether served fresh or chilled, these banana pudding cupcakes promise to be the star of your dessert table.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:18 mins

Total Time:48 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.75 cups Sugar
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.5 teaspoons Cinnamon
• 1 cup Bananas (mashed, ripe)
• 0.25 cups Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cups Milk (or dairy-free alternative)
• 3.4 oz Gluten-free vanilla pudding mix
• 2 cups Cold milk
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar
• 0.5 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.

Step 3

In another bowl, mix the mashed bananas, vegetable oil, eggs, vanilla extract, and milk until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to ensure tender cupcakes.

Step 5

Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.

Step 6

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

Step 7

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, prepare the vanilla pudding by whisking the gluten-free vanilla pudding mix with 2 cups of cold milk until thickened. Set aside in the refrigerator.

Step 9

To prepare the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.

Step 10

Once the cupcakes are cooled, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.

Step 11

Fill each cavity with a heaping teaspoon of the prepared vanilla pudding.

Step 12

Top each cupcake with a dollop of whipped cream and serve immediately or refrigerate until ready to serve.

Nutrition Facts

Serving size	(1700.9g)

Amount per serving	% Daily Value*
Calories	3637.0

Total Fat 159.5g	0%
Saturated Fat 66.7g	0%
Polyunsaturated Fat 33.6g
Cholesterol 662.0mg	0%
Sodium 3984.6mg	0%
Total Carbohydrate 496.3g	0%
Dietary Fiber 11.2g	0%
Total Sugars 294.3g
Protein 39.5g	0%

Vitamin D 392.0IU	0%
Calcium 864.1mg	0%
Iron 4.0mg	0%
Potassium 1919.4mg	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: 40.1%

Protein: 4.4%

Carbs: 55.5%