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Biscoff Banana Pudding Cupcakes
Dessert

Biscoff Banana Pudding Cupcakes

1 h 15 minServes 12Nutri-Score D€€
from @jaaliyahs6 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (sifted)Grains190 g
  • granulated sugarPantry200 g
  • unsalted butter (softened)Dairy115 g
  • eggs (room temperature)Dairy2 pieces
  • whole milkDairy120 ml
  • baking powderPantry8 g
  • vanilla extractPantry5 ml
  • saltSpices2 g
  • bananas (mashed)Produce2 pieces
  • Biscoff cookie butter (plus extra for filling)Pantry150 g
  • Biscoff cookies (crushed)Bakery100 g
  • instant vanilla pudding mixPantry100 g
  • heavy cream (cold)Dairy240 ml
  • powdered sugarPantry60 g

per serving

Nutrition

221kcal

Carbs
28 g
Proteins
3 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Mixing bowl
  • Whisk
  • Hand mixer
  • Piping bag

step by step

Method

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Line the muffin pan with cupcake liners.
    Step 1

  2. Make the banana cupcake batter

    • Whisk the flour, baking powder and salt together.
    • Beat the butter and granulated sugar until pale and fluffy.
    • Add the eggs and vanilla, then mix in the mashed bananas and milk.
    • Fold in the dry ingredients until just combined.
    Step 2

  3. Bake the cupcakes

    • Divide the batter between the cupcake liners.
    • Bake until a skewer comes out clean.
    • Cool completely on a rack.
    Step 3

  4. Fill with cookie butter

    • Core the center of each cooled cupcake.
    • Fill each hollow with Biscoff cookie butter.
    Step 4

  5. Whip the banana pudding frosting

    • Whip the cold heavy cream with the pudding mix and powdered sugar until stiff peaks form.
    • Fold in a spoonful of cookie butter for flavor.
    Step 5

  6. Frost and decorate

    • Pipe the pudding frosting over the filled cupcakes.
    • Drizzle with melted cookie butter and sprinkle with crushed Biscoff cookies.
    Step 6
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