1-Getting started with Banana Pudding Cupcakes with Creamy Layers is as easy as following a few simple steps. First, preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners to keep things neat. This sets the stage for baking without any mess.

2-Next, in a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they’re well mixed. Move this to a stand mixer and add the vanilla extract, eggs, milk, water, and vegetable oil, then beat until the batter is smooth and creamy. Fill the liners about two-thirds full to give your cupcakes room to rise.

3-Bake for 18-20 minutes until the tops are slightly golden and spring back when touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack. For the filling, whisk the instant banana pudding with milk until it starts to set aside. Meanwhile, beat the butter, banana extract, and salt for 2-3 minutes, gradually adding powdered sugar and milk until fluffy.

4-Once cooled, core out the centers and fill with pudding, spreading it gently to the sides. Top with the buttercream using an open star tip and add garnishes like vanilla wafers or sliced bananas. This step-by-step approach ensures your banana pudding cupcakes recipe turns out moist and full of flavor every time.