Banana Pudding Cupcakes (Print Version)

# Ingredients:

→ For the Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 ripe bananas, mashed
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk

→ For the Filling

10 - 1 box (3.4-ounce) instant banana pudding mix
11 - 2 cups cold milk

→ For the Topping

12 - 1 1/2 cups heavy whipping cream
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Vanilla wafer cookies for garnish
16 - Banana slices for garnish (optional)

# Instructions:

01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Add the flour, baking powder, and salt to a medium bowl. Whisk to combine and set aside.
03 - Add the butter and sugar to a large mixing bowl. Beat with an electric mixer until light and fluffy (2-3 minutes).
04 - Add the eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients.
06 - Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
07 - Add the instant banana pudding mix and cold milk to a medium bowl. Whisk until smooth. Refrigerate for about 10 minutes until set.
08 - Add the heavy whipping cream, powdered sugar, and vanilla extract to a chilled bowl. Beat until stiff peaks form.
09 - Use a knife or cupcake corer to cut out a small hole in the center of each cooled cupcake. Fill the holes with the prepared banana pudding using a spoon or piping bag.
10 - Top the cupcakes with whipped cream using a piping bag or spoon. Add a vanilla wafer to the top of each cupcake. Optionally, add a fresh banana slice for extra flair.

# Notes:

01 - These cupcakes should be stored in the refrigerator due to the dairy-based toppings and fillings.
02 - For best flavor, use very ripe bananas with brown spots for the cupcake batter.
03 - If you want to make these ahead, you can bake the cupcakes a day in advance, but it's best to fill and top them the day of serving.

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