A delightful banana pudding filling cradled inside a moist and fluffy vanilla cupcake!
Calling all Banana Lovers! Banana Day just so happens to be celebrated this Saturday, September 12th and I decided to serve these delicious Banana Pudding Surprise Cupcakes! Yum!! Who doesn’t love a good banana pudding?!?!?! It’s even better when it’s portable, right?!?! No need for a spoon with these babies. Just take a huge bite and you’ll have a purely delightful banana pudding experience.
I’ve been making Paula Deen’s version of banana pudding for quite some time now. It’s not a traditional banana pudding recipe as it includes cream cheese, whipped cream, sweetened condensed milk and (oh boy!) Pepperidge Farm Chessman Cookies. It’s actually even called Not Yo’ Mama’s Banana Pudding!! 🙂 It’s amazingly delicious and it always does well at parties, gatherings and such! I add walnuts to mine for an added little crunch. The nuts just take it to another level. 🙂
I take a moist and fluffy vanilla cupcake baked with half of a cookie on the bottom and hollow it out to create a little well for the banana pudding filling. I then top the pudding with the other half of the cookie and pipe fluffy whipped cream on top! Are you drooling yet? I am!! 🙂 I garnish the top with more cookie crumbs and chopped walnuts. I hope you’ll try this delightful recipe. Your family will just go bananas over ’em! Happy Banana Day BTW and enjoy the weekend! We’re celebrating our 4th anniversary of wedded bliss! To God be all the Glory!! “For this cause shall a man leave his father and mother, and shall be joined unto his wife, and they two shall be one flesh.” Ephesians 5:31 (KJV). Four years down and FOREVER to go! Say Grace and enjoy, guys!!
- 2 sticks unsalted butter, room temperature
- 1 and ½ cups white granulated sugar
- 2 eggs, room temperature
- 1 T. vanilla extract
- 2 c. cake flour
- 1 T. baking powder
- 1 tsp. kosher salt
- 1 c. buttermilk, room temperature
- 8 oz. cream cheese, softened
- 1 can sweetened condensed milk
- 3.4 oz. box instant banana cream pudding
- 1 c. whole milk
- 1 c. whipped cream
- ½ c. walnuts, toasted
- 2 bananas, diced
- 2 bags Pepperidge Farm Chessman cookies
- 12 oz. whipped cream
- Walnuts, toasted, garnish
- Chessman Cookies, garnish
- Preheat oven to 325 degrees. Line two 12 cup muffin pans with cupcake liners.
- Cut 12 cookies in half and pace in the bottom of each cupcake liner.
- Cream butter in an electric stand mixer fitted with a paddle attachment for about a minute.
- Pour in sugar and beat for about 4 more minutes or until fluffy.
- While beating the butter and sugar, sift flour, baking powder and salt into a small bowl. Set aside.
- Add eggs and vanilla to the batter and beat just until the yellow disappears.
- Now add in the flour mixture and buttermilk; alternating by starting and ending with the flour mixture. Don't blend too long or else you'll end with some very tough cupcakes.
- Scoop batter over cookies in cupcake liners filling ¾ of the way full.
- Bake for 15-17 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for about 5 minutes and then remove to completely cool n a wire rack.
- While your cupcakes are cooling, in a small bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- In another medium bowl, combine the cream cheese and sweetened condensed milk and blend until smooth. Stir the whipped topping into the cream cheese mixture gently Add the pudding mixture to the cream cheese mixture and stir until completely combined.
- Fold in walnuts and bananas.
- Assembly - Remove a circular chunk from the center of each cupcake.
- Fill with 1.5 T. of the filling.
- Break remaining cookies in half and place over filling.
- Pipe and decorate the cupcakes with whipped cream and garnish with walnuts and crushed cookies. Say Grace and enjoy!
Pudding adapted from Paula Deen’s, Not Yo’ Mama’s Banana Pudding