Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup buttermilk
- 1 tsp pure vanilla extract
- 3.4 oz instant vanilla pudding mix
- 1/2 cup milk (for frosting)
- 1 cup whipped cream
- 1/2 cup crushed Nilla wafers (plus extra for snacking)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then fold in mashed bananas.
- Gradually mix in dry ingredients alternating with buttermilk until just combined; avoid overmixing.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes until golden brown.
- For the frosting, whisk together instant pudding mix and milk until thickened; fold into whipped cream.
- Frost cooled cupcakes generously and sprinkle with crushed Nilla wafers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg