Prepare to have your taste buds blown away by the most irresistible cupcake creation that's about to become your new obsession! Imagine the rich, creamy goodness of peanut butter perfectly blended with the smooth, nostalgic flavor of banana pudding - all packed into a single, mouthwatering cupcake. This isn't just a dessert; it's a flavor explosion that will make you the star baker in your circle of friends and family. Get ready to unlock a recipe that's so delicious, it'll have everyone begging for seconds (and the secret recipe)!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup banana pudding mix
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the softened unsalted butter, peanut butter, granulated sugar, and brown sugar. Use an electric mixer to cream the ingredients together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and banana pudding mix until well combined.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Start by adding a third of the dry mixture, then half of the milk, and repeat until all ingredients are combined. Mix until just combined; do not overmix.
- Evenly distribute the batter into the prepared cupcake liners, filling each liner about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the banana pudding according to the package instructions. Allow the pudding to set in the refrigerator for at least 10 minutes.
- Once the cupcakes are completely cool and the banana pudding has set, you can assemble the cupcakes. Using a piping bag or a spoon, add a generous dollop of banana pudding on top of each cupcake.
- If desired, you can top the banana pudding with crushed graham crackers or additional peanut butter for garnish. Serve and enjoy your delicious Peanut Butter Cupcakes with Banana Pudding!
Tips
- Room Temperature is Key: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cupcakes light and fluffy.
- Check Doneness Carefully: Use the toothpick test to avoid overbaking - it should come out clean with just a few moist crumbs.
- Cooling Matters: Allow cupcakes to cool completely before adding pudding topping to prevent melting and maintain presentation.
- Pudding Perfection: For extra flavor, consider making homemade banana pudding instead of using a mix for a more authentic taste.
- Storage Tip: These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Garnish Options: Get creative with toppings like crushed graham crackers, a drizzle of chocolate, or a sprinkle of chopped peanuts for added texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
