Banana Pudding Cupcakes

Ingredients and Weight:

• For the cupcakes:
  • All-purpose flour: 1 1/2 cups (180 g)
  • Granulated sugar: 1 cup (200 g)
  • Baking powder: 1 teaspoon (5 g)
  • Baking soda: 1/2 teaspoon (2.5 g)
  • Salt: 1/4 teaspoon (1 g)
  • Mashed ripe bananas: 1 cup (225 g)
  • Unsweetened almond milk: 1 cup (240 ml)
  • Vegetable oil: 1/2 cup (120 ml)
  • Vanilla extract: 1 teaspoon (5 ml)
• For the banana pudding filling:
  • Instant vanilla pudding mix: 1 (3.4 oz/96 g) package
  • Milk: 2 cups (480 ml)
  • Mashed ripe bananas: 1 cup (225 g)
  • Whipped cream: 1 cup (240 ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the mashed bananas, almond milk, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes are cooling, prepare the banana pudding filling.
8. In a large bowl, whisk together the vanilla pudding mix and milk. Let stand for 2 minutes, then fold in the mashed bananas and whipped cream.
9. Fill the cooled cupcakes with the banana pudding filling.

Nutritional Information:

Per cupcake (without filling):

• Calories: 150
• Fat: 5 g
• Sodium: 120 mg
• Carbohydrates: 25 g
• Protein: 2 g

Dish Characteristics:

• Moist and flavorful cupcakes
• Creamy and decadent banana pudding filling
• Perfect for parties and special occasions
• Suitable for American taste

User Comments:

• "These cupcakes are amazing! The banana flavor is perfect, and the pudding filling is so creamy and delicious."
• "I made these for a party and they were a huge hit! Everyone loved them."
• "The cupcakes are easy to make and the pudding filling is so quick and simple."
• "I love that these cupcakes are made with almond milk, so they're dairy-free and perfect for people with allergies."
• "The cupcakes are a great size and the filling is the perfect amount of sweetness."

Special Precautions and Tips:

• Make sure the cupcakes are completely cooled before filling them with the pudding.
• If you don't have whipped cream on hand, you can substitute it with Cool Whip.
• To make the cupcakes even more decadent, top them with a dollop of whipped cream and a sprinkle of cinnamon.