Print

Banana Pudding Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful twist on classic banana pudding, these moist banana cupcakes are filled with creamy pudding and topped with whipped frosting and vanilla wafers. Perfect for parties, bake sales, or a sweet afternoon treat!

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 ripe bananas, mashed

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup buttermilk

For the Pudding Filling:

  • 1 box (3.4 oz) instant banana pudding mix

  • 1 ½ cups cold whole milk

For the Whipped Topping:

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract

  • ½ cup crushed vanilla wafers (for garnish)

  • Fresh banana slices (optional, for topping)

Instructions

1. Preheat & Prepare Cupcake Batter:

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

  • In a bowl, whisk together flour, baking powder, baking soda, and salt.

  • In a separate bowl, beat butter and sugar until light and fluffy. Add mashed bananas, eggs, and vanilla, mixing well.

  • Alternate adding the dry ingredients and buttermilk, mixing just until combined.

2. Bake the Cupcakes:

  • Fill cupcake liners ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean.

  • Let cool completely before filling.

3. Make the Pudding Filling:

  • Whisk pudding mix and milk for 2 minutes until thickened. Chill for 10 minutes.

  • Use a cupcake corer or spoon to remove a small center from each cupcake. Fill with pudding.

4. Whip the Cream Topping:

  • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

  • Pipe or spread onto cupcakes.

5. Garnish & Serve:

  • Sprinkle crushed vanilla wafers on top and add a banana slice if desired.

  • Serve immediately or refrigerate until ready to eat.

Serving Suggestions:

  • Drizzle with caramel or chocolate sauce for extra decadence.

  • Pair with a cold glass of milk or coffee.

Notes

Pro Tips:

  • Use very ripe bananas for the best sweetness and moisture.

  • Chill the mixing bowl before whipping cream for better peaks.

  • Pipe the pudding into cupcakes for a neater filling.

Common Mistakes to Avoid:

  • Overmixing the batter—can make cupcakes dense.

  • Underfilling the liners—cupcakes won’t rise properly.

  • Skipping the chilling step—pudding needs time to set.

Storage Instructions:

  • Store in an airtight container in the fridge for up to 2 days.

  • Best enjoyed fresh—whipped cream may deflate over time.

Enjoy your Banana Pudding Cupcakes! 

Find it online: https://bakesbliss.com/banana-pudding-cupcakes/