These banana pudding cupcakes have a light, banana cupcake base filled with creamy vanilla pudding, then topped with stabilized whipped cream and nilla wafers! They're the perfect southern summer dessert!
Scald the milk in a large pot on the stove top over medium heat (or in the microwave), until it is almost boiling.
In a large sauce pan, combine the cornstarch, sugar, and salt.
Over medium-low heat, slowly add in the milk about ½ cup at a time while whisking constantly.
As the filling begins to thicken, add in another ½ cup of milk and continue whisking.
Once all of the milk is added and the filling has thickened (enough the coat the back of a spoon), remove the pot from the heat.
Pour about ½ cup of the filling into a glass measuring cup and then slowly drizzle it into the beaten egg yolks, whisking constantly until fully combined and smooth.
Pour the egg mixture back into the pot with the rest of the filling cook for an additional 2-3 minutes or until the filling has thickened to a pudding consistency.
Stir in the butter and vanilla extract (and banana extract if using) until smooth.
Pour the pudding through a fine mesh strainer to remove any lumps.
Transfer to a bowl and cover with plastic wrap (place the plastic wrap directly on the surface of the vanilla pudding so a film doesn't form). Chill for at least 1 hour! Store in the fridge for up to a week.
If desired, chop a banana into small chunks and gently stir into the pudding before filling the cupcakes for more banana flavor!
Cupcakes
Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners
Pulse the nilla wafers in a food processor until you have a little more than ¼ cup of crumbs.
Whisk the cake flour, baking powder, nilla wafer crumbs, and salt together in a small bowl.
In a separate bowl, whisk the melted butter, sugar, brown sugar together until fully combined.
Then whisk in the egg, mashed banana, and vanilla together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the cupcakes cool completely before decorating.
Stabilized Whipped Cream
Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream and powdered sugar.
Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Assembly
Slice the banana and gently toss in lemon juice, then let sit for a few minutes. This helps keep the banana slices from turning brown.
Use a cupcake corer to remove the center of each cupcake, then fill with about 2 teaspoons of chilled banana pudding.
Transfer the stabilized whipped cream into a piping bag fitted with a 9FT tip and pipe swirls on each cupcake.
Garnish the cupcakes with banana slices, nilla wafers, and a sprinkle of nilla wafer crumbs!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with sliced bananas and nilla wafers until right before serving.