It seems like running has been the only thing on my mind lately. Training, making sure I’m keeping well hydrated (weather report is calling for 85 degree weather this Saturday) and researching assorted methods of pain relief has taken over my life for the past week or so.
So I did what any stressed out, anxious girl would do…I made cupcakes to stuff into my face.
And not just any cupcakes you see, these cupcakes are special. These my friends, are banana pudding cupcakes.
The great origins of banana pudding are fairly mysterious (mysterious defined as something not found on the first page of a Google search) but my gut instincts – and the Annual Banana Pudding Festival held in Centerville, TN (penciling date in now…) – lead me to confidently deduce that banana pudding is a bona fide Southern treat.
And really, who doesn’t delight in the occasional indulgence of banana slices and crunchy vanilla wafers smothered in a creamy pudding and topped with whipped cream? No one, that’s who. Banana Pudding is hands down one of my favorite deserts on a hot summer day.
As the weather has been rather cool in Knoxville lately, I figured the best way to enjoy my summer staple would be in cupcake form. So here we have it folks, my recipe for…
Banana Pudding Cupcakes
Difficulty: Assuming you have basic baking skills, fairly easy.
Yields: 16 – 18 cupcakes
For the cupcakes:
- 1/2 cup shortening (I used Crisco)
- 1 cup sugar
- 2 eggs
- 1 & 1/4 cup mashed ripe banana (about 3 bananas)
- 1 teaspoon vanilla extract
- 1/2 cup milk (I used almond)
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the icing:
- 1 package instant banana pudding
- 1 package instant vanilla pudding
- 1 cup powdered sugar
- 1 cup cold milk (I used 2% – *fun fact* pudding will thicken with Almond or Soy milk)
- 1/2 teaspoon vanilla
- 1 cup shortening (Crisco)
- Vanilla wafers for garnish
- Preheat oven to 375° and line 16 cupcake tins with cupcake liners.
- Cream shortening and sugar with a mixer until fluffy.
- Add the eggs, one at a time, mixing thoroughly between each egg.
- Beat in the bananas, vanilla and milk.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- Slowly add the dry mixture to the banana mixture and stir until just combined.
- Fill each cupcake liner 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
- Once the cupcakes are done,transfer them to a wire rack to cool.
- Meanwhile, make your frosting.
- Mix the both boxes of pudding, sugar, milk, vanilla and shortening in a bowl using a mixer.
- Whip until light and fluffy – this will take at least 3 minutes.
- Place the mixture in the fridge until ready to use.
- Using a piping bag (or not, if you are lazy) pipe a generous amount of frosting atop each cupcake.
- Top each with a whole vanilla wafer, or crush them up and sprinkle them on. Your choice. (I’m a sucker for vanilla wafers…)
Enjoy! Then go for a run 😉