Low Sodium Banana Pudding Cupcake

Indulge in the irresistible charm of these Low Sodium Banana Pudding Cupcakes—a guilt-free twist on a classic Southern favorite. These cupcakes boast a moist and tender banana-infused base, achieved with the natural sweetness of ripe bananas and buttermilk for a perfectly light texture. Each fluffy cupcake is filled with a creamy low sodium vanilla pudding center, offering a delightful surprise with every bite. Topped off with a dollop of light, low sodium whipped topping, these treats are as elegant as they are easy to make. Perfect for anyone watching their sodium intake, this recipe combines wholesome ingredients with bold flavors for a refreshing dessert that's both health-conscious and delicious. Great for family gatherings, potlucks, or weeknight indulgences, these cupcakes are sure to impress without compromising taste or nutrition.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 cup Unsalted butter, softened
• 0.75 cup Granulated sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 2 large Ripe bananas, mashed
• 0.5 cup Buttermilk
• 3.4 ounce package Low sodium vanilla instant pudding mix
• 2 cups Cold milk
• 1 cup Low sodium whipped topping

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder, and set aside.

Step 3

In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Fold in the mashed bananas until well combined.

Step 6

Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Mix until just combined.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

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

Step 10

While the cupcakes are cooling, prepare the pudding by combining the low sodium vanilla instant pudding mix with cold milk in a medium bowl.

Step 11

Whisk continuously for 2 minutes, then let it set in the refrigerator for 5 minutes.

Step 12

Once the cupcakes are completely cool, use a piping bag or a spoon to fill each cupcake with a tablespoon of the prepared pudding.

Step 13

Top with a dollop of low sodium whipped topping before serving.

Nutrition Facts

Serving size	(1784.7g)

Amount per serving	% Daily Value*
Calories	3650.8

Total Fat 162.5g	0%
Saturated Fat 112.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 683.8mg	0%
Sodium 2086.3mg	0%
Total Carbohydrate 512.8g	0%
Dietary Fiber 11.9g	0%
Total Sugars 304.2g
Protein 54.5g	0%

Vitamin D 391.4IU	0%
Calcium 869.7mg	0%
Iron 11.6mg	0%
Potassium 2236.0mg	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: 39.2%

Protein: 5.8%

Carbs: 55.0%