Banana Pudding Cupcakes
- Rosie
- Aug 26
- 1 min read
Soft and tender banana sponge filled with gooey vanilla custard. Sealed with creamy custard buttercream and finished with a dusting of crushed wafer biscuits, these cupcakes have everything you know and love about the classic banana pudding.Â
Banana Pudding Cupcakes
Here’s Why You’ll Love These Banana Pudding Cupcakes:
Everything you know and love about the classic pudding but in individually portioned cupcakes
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar:Â Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Bananas: the riper and sweeter the better!
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
