Go Back
–+ servings
Brown Butter Banana Pudding Cupcakes

Brown Butter Banana Pudding Cupcakes: A Dreamy Dessert Delight

These Brown Butter Banana Pudding Cupcakes are fluffy and moist with a creamy vanilla pudding center, topped with whipped buttercream and crushed Nilla wafers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Salted Butter Browned until deep golden amber
  • 2 large Ripe Bananas Use very ripe, speckled bananas
  • 1/2 cup Brown Sugar Adds sweetness
  • 1/2 cup Granulated Sugar Balances sweetness
  • 1/2 cup Greek Yogurt or Sour Cream Adds moisture
  • 2 large Eggs Use at room temperature
  • 1 teaspoon Vanilla Bean Paste or Extract Enhances flavor
  • 2 cups All-Purpose Flour Base for the structure
  • 1 teaspoon Baking Soda Ensure proper rising
  • 1 teaspoon Baking Powder Ensure proper rising
  • 1/2 teaspoon Salt Balances sweetness
  • 1/2 teaspoon Cinnamon (optional) Complements banana flavor
For the Creamy Filling
  • 1 package Instant Pudding Mix Use instant for quick filling
  • 2 cups Milk Mix with pudding
For the Buttercream Frosting
  • 4 cups Powdered Sugar Sweetens the buttercream
  • 1 cup Heavy Cream Adds silkiness
For the Topping
  • 1 cup Nilla Wafers For crunch
  • 1 cup Sliced Bananas (optional) Fresh garnish

Equipment

  • Medium Saucepan
  • mixing bowls
  • electric mixer
  • cupcake tin
  • paper liners
  • spatula
  • cupcake corer

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt the salted butter over medium heat until browned and cool slightly.
  2. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
  3. Combine the cooled brown butter, brown sugar, granulated sugar, and mashed bananas until smooth.
  4. Add eggs and yogurt to the mixture and beat until just combined.
  5. Gradually stir in the dry ingredients until a smooth batter forms.
  6. Preheat oven to 350°F (175°C), line a cupcake tin, and fill each liner 2/3 full with batter.
  7. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  8. Prepare the pudding filling by whisking the pudding mix with milk until thickened, then refrigerate.
  9. Once cupcakes are cool, remove a small section from each and pipe in the chilled pudding.
  10. Beat the softened butter with powdered sugar and heavy cream until fluffy, then frost cupcakes.
  11. Sprinkle crushed Nilla wafers on top and add banana slices if desired.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

Watch the butter closely to avoid burning; cool cupcakes completely before filling to maintain structure.

Tried this recipe?

Let us know how it was!