Name: Banana Pudding Cupcakes – Soft Banana Cake
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon (optional); ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup brown sugar; 2 large ripe bananas, mashed; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup buttermilk or milk; 1 box (3.4 oz) instant vanilla pudding mix; 1 cup cold milk; ½ cup unsalted butter, softened; 1 ½ cups powdered sugar; 1 teaspoon vanilla extract; Vanilla wafer cookies (whole or crushed); Banana slices (optional, for serving)

Ingredients

Scale

For the Banana Cupcakes

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
2 large ripe bananas, mashed
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup buttermilk or milk

For the Banana Pudding Frosting

1 box (3.4 oz) instant vanilla pudding mix
1 cup cold milk
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract

For Topping

Vanilla wafer cookies (whole or crushed)
Banana slices (optional, for serving)

Instructions

Step 1: Prepare the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 2: Cream Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add mashed bananas and mix until smooth.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Mix just until combined—do not overmix.

Step 5: Bake the Cupcakes

Divide batter evenly among cupcake liners, filling about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Notes

Ripe bananas are key to strong banana flavor and moisture. The riper the banana, the sweeter and more flavorful your cupcakes will be. Always let cupcakes cool fully before frosting to prevent melting.