"Fluffy vanilla graham cupakes, stuffed with creamy banana pudding, and topped with vanilla bean cream cheese frosting."
Banana pudding cupcakes
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- Recipe Card
Prep time 15mins
Cook time 18mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup gluten free measure for measure flour
- 1/3 cup fine almond flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 cup coconut oil
- 2 teaspoons vanilla paste (or extract)
- 1 egg
- 1/2 cup water
Banana pudding cupcakes
Method
Step 1
Preheat oven to 350. Mix dry ingredients in a bowl.
Step 2
In the bowl of a stand mixer, (or large bowl with hand mixer) combine wet ingredients.
Step 3
Combine wet and dry ingredients, scraping down sides of the bowl as needed.
Step 4
Pour batter into lined cupcake tin. Bake for 18-20 minutes, until golden brown on top, and toothpick comes out clean.
Step 5
Prepare banana pudding according to package instructions (mix with cold milk and set aside until ready to use.)
Step 6
Set tray on wire rack to cool cupcakes completely.
Step 7
Use small spoon to carefully scoop out center of cupcakes- not breaking through the bottom. (you can use the scooped out part to make cake pops!)
Step 8
Spoon banana pudding into the holes. Optional, place one slice of banana onto of pudding.
Step 9
Set aside until ready to frost.
Cream cheese frosting
ingredients
- 8 ounces softened cream cheese
- 1 stick (1/2 cup) softened butter
- 1 teaspoon vanilla paste
- 1/4 teaspoon kosher salt
- 3 1/2 cups powdered sugar
Cream cheese frosting
Step 1
Beat butter and cream cheese together. Add vanilla, and salt.
Step 2
Add powdered sugar, about 1 cup at a time, whisking well to assure no clumps remain and frosting is not gritty.
Step 3
Use to top cupcakes, and serve.