Nut-Free Banana Pudding Cupcake

Indulge in the ultimate nut-free treat with these irresistible Nut-Free Banana Pudding Cupcakes! Perfectly moist and tender, these cupcakes are infused with the natural sweetness of ripe bananas and a hint of vanilla, making them a delightful dessert for any occasion. Each cupcake is filled with creamy vanilla pudding, adding a luscious surprise in every bite, and topped with a cloud of homemade whipped cream for the perfect finishing touch. With a bake time of just 20 minutes and no nuts in sight, this recipe is a family-friendly option that's both allergy-friendly and utterly indulgent. Whether you're hosting a party or craving a mid-week pick-me-up, these banana pudding cupcakes are sure to impress!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 0.75 cup ripe bananas, mashed
• 1 teaspoon vanilla extract
• 0.5 cup buttermilk
• 3.4 ounces instant vanilla pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 0.25 cup powdered sugar
• 0.5 teaspoon vanilla extract

Directions

Step 1

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

Step 2

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

Step 3

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Step 4

Beat in the eggs, one at a time, ensuring each is well mixed before adding the next.

Step 5

Mix in the mashed bananas and vanilla extract until fully combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Step 8

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

Step 9

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

Step 10

Prepare the pudding: In a mixing bowl, combine the instant vanilla pudding mix with cold milk. Whisk for 2 minutes until thickened, then set aside in the fridge to chill.

Step 11

While the cupcakes and pudding cool, prepare the whipped cream topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Step 12

Once the cupcakes are completely cool, use a small knife to cut a hole in the center of each cupcake.

Step 13

Fill each hole with the prepared pudding using a piping bag or spoon.

Step 14

Top each cupcake with a generous dollop of whipped cream.

Step 15

Serve and enjoy your nut-free banana pudding cupcakes!

Nutrition Facts

Serving size	(1758.2g)

Amount per serving	% Daily Value*
Calories	4160.3

Total Fat 202.3g	0%
Saturated Fat 120.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 923.8mg	0%
Sodium 3456.9mg	0%
Total Carbohydrate 523.1g	0%
Dietary Fiber 9.2g	0%
Total Sugars 343.5g
Protein 53.4g	0%

Vitamin D 391.4IU	0%
Calcium 865.2mg	0%
Iron 10.9mg	0%
Potassium 1871.3mg	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: 44.1%

Protein: 5.2%

Carbs: 50.7%