Sugar-Free Banana Pudding Cupcake

Indulge in the guilt-free decadence of Sugar-Free Banana Pudding Cupcakes, where wholesome ingredients meet luscious flavor! These tender cupcakes are naturally sweetened with ripe bananas and stevia or erythritol, making them a perfect treat for those watching their sugar intake. Whole wheat flour adds a nutritional boost, while a rich, creamy sugar-free banana pudding filling takes the center stage for a nostalgic twist. Topped with a fluffy dollop of sugar-free whipped cream, these moist, flavorful cupcakes are easy to prepare in just 40 minutes. Whether served fresh or chilled, they’re the ideal dessert for health-conscious bakers looking to enjoy a classic with a healthy spin.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 medium Ripe bananas
• 0.5 cup Unsweetened applesauce
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 1.5 cups Whole wheat flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Milk
• 0.33 cup Stevia or erythritol
• 1 package (instant, 3.4 oz) Sugar-free banana pudding mix
• 2 cups Low-fat milk
• 1 cup Whipped cream (sugar-free)

Directions

Step 1

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

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until smooth.

Step 3

Add the unsweetened applesauce, eggs, and vanilla extract to the mashed bananas and mix until well combined.

Step 4

In another bowl, whisk together the whole wheat flour, stevia or erythritol, baking soda, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing gently until just combined. Be careful not to overmix.

Step 6

Divide the batter evenly among the prepared muffin cups, 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

While the cupcakes are baking, prepare the banana pudding by mixing the sugar-free banana pudding mix with 2 cups of low-fat milk. Whisk until thickened as per package instructions and set aside in the refrigerator.

Step 9

Once the cupcakes are done, remove from oven and allow them to cool completely on a wire rack.

Step 10

Using a small knife or cupcake corer, gently remove a piece from the center of each cupcake, about 1 inch deep.

Step 11

Fill each cupcake with the prepared banana pudding, using a spoon or piping bag.

Step 12

Top each cupcake with a dollop of sugar-free whipped cream.

Step 13

Serve immediately or chill for a chilled dessert, and enjoy your sugar-free banana pudding cupcakes!

Nutrition Facts

Serving size	(1667.6g)

Amount per serving	% Daily Value*
Calories	1851.4

Total Fat 46.6g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 500.0mg	0%
Sodium 3829.7mg	0%
Total Carbohydrate 298.8g	0%
Dietary Fiber 29.4g	0%
Total Sugars 70.6g
Protein 64.9g	0%

Vitamin D 337.3IU	0%
Calcium 919.5mg	0%
Iron 10.3mg	0%
Potassium 2088.6mg	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: 22.4%

Protein: 13.9%

Carbs: 63.8%