Banana Pudding Cupcakes

Banana Pudding Cupcakes combine moist banana cake with creamy pudding and whipped topping for a classic treat. Easy to make and perfect for any event, these cupcakes are sure to please!

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Banana pudding cupcakes bring the classic flavors of banana pudding into a delightful, handheld treat. Perfect for any special occasion, these cupcakes are the perfect balance of moist banana cake, creamy banana pudding filling and fluffy whipped cream topping.

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Banana Pudding Cupcakes Ingredients

These homemade cupcakes are full of rich and creamy goodness and plenty of banana flavor. This dessert perfectly combines the nostalgic taste of classic banana pudding with the convenience and fun of a cupcake.

Banana Cream Cupcakes Substitutions and Additions

If you’re looking to customize these Banana Pudding Cupcakes, here are some helpful substitutions and additions. 

Remember, any changes may alter the taste and texture of the recipe, so use them at your discretion.

Whole Milk: You can substitute with 2% milk for a lighter cupcake. For a richer taste, try using part half and half.

Vegetable Oil: Replace with an equal amount of melted coconut oil or canola oil.

Extra Large Eggs: If you don’t have extra large eggs, you can use 3 large eggs instead of 2 extra large ones.

For a stronger banana flavor, replace each egg with ¼ cup of additional mashed banana.

Vanilla Wafer Crumbs: Graham cracker crumbs can be used in place of vanilla wafers. They will give a slightly different but still delicious base for the cupcakes.

Instant Banana Cream Pudding Mix: Vanilla pudding mix can be used as an alternative. Add a bit of banana extract to maintain the banana flavor if you’d like.

Whipped Cream Topping: You can use Cool Whip instead of homemade whipped cream. You can also use a richer spread, like whipped cream frosting or buy storebought canned frosting to save time. 

Banana Flavor: If you want a stronger banana flavor, you can add 1-2 teaspoons of banana extract to the cupcake batter. Additionally, for those who love a bit of crunch, you can mix in some chopped nuts like walnuts or pecans into the batter, or sprinkle them on top as a garnish.

How To Make This Banana Pudding Cupcakes Recipe

Creating Banana Pudding Cupcakes is a fairly easy process and the end result will bring plenty of joy and sweetness to your kitchen.

These cupcakes are a classic Southern dessert that you can make right at home. Our complete guide provides you with clear instructions, honest photography, and expert tips to help you, every step of the way.

STEP ONE: Before you start mixing your ingredients, start preheating your oven and line your muffin tins with paper liners. This ensures they’re ready to go as soon as your batter is mixed. If you’re baking in batches because you have fewer than three muffin tins, remember to allow the oven to maintain its temperature between batches for consistent results.

PRO TIP: Always place the oven rack in the middle position. This is crucial to your cupcakes baking evenly.

STEP TWO: In a medium bowl, combine the 2 ½ cups of vanilla wafer crumbs with granulated sugar. 

STEP THREE: Add the melted butter and mix until the crumbs are thoroughly coated. This creates a sweet and crumbly base that complements the soft cupcake texture.

PRO TIP: Ensure the butter is cooled to avoid melting the sugar, which can make the base too hard once it’s been baked.

STEP FOUR: Using a 1 ½ tablespoon scoop, distribute the crumb mixture evenly among the cupcake liners. Press down firmly to form a solid base that won’t crumble when you add the batter.

PRO TIP: A small, flat-bottomed glass can help press the crumbs evenly, and helps to make the base flatter.

STEP FIVE: In a separate large bowl, use an electric mixer to beat together the cake mix, milk, oil, eggs, egg white, and ¾ cup of mashed bananas until the batter is smooth and fully combined.

PRO TIP: For the smoothest batter, sift the cake mix before adding it. This is especially helpful if your cake mix has been in your cupboard for a while.

STEP SIX: Spoon the batter over the pressed crumbs in the liners, filling each about two-thirds full. This gives them room to rise without spilling over.

PRO TIP: An ice cream scoop can provide a consistent amount of batter in each liner. This gives you evenly sized cupcakes.

STEP SEVEN: Bake the cupcakes. Start checking for doneness at the 15-minute mark by inserting a toothpick into the center of a cupcake. It should come out clean or with just a few moist crumbs. After removing the cupcakes from the oven, let them sit in the pan for 2-3 minutes before transferring them to a cooling rack. This helps them settle and makes them easier to handle.

STEP EIGHT: While the cupcakes cool, mix together the cold milk, heavy cream, and banana cream pudding mix. Use a whisk or a handheld mixer on low to mix until the pudding thickens.

PRO TIP: To thicken the pudding faster, place your mixing bowl and beaters in the freezer for about 30 minutes before you begin. Apply this same technique when you make your whipped cream.

STEP NINE: Once the cupcakes are completely cool, use a teaspoon to hollow out the center of each one. Be careful not to overfill the cavities with the thickened pudding,

STEP ELEVEN: Use even pressure to squeeze the pudding into the open cavity of the cupcake, just to the top of the opening. Repeat for the remaining cupcakes. Place the filled cupcakes in the refrigerator to set while you make the homemade whipped topping.

STEP TWELVE: Once the cupcakes have chilled for 30 minutes, place the heavy cream, powdered sugar, and vanilla extract in a cold mixing bowl, and mix with an electric mixer on medium-high speed until stiff peaks form. 

PRO TIP: An ideal technique for making whipped cream: Mix on medium high speed until the whipped cream begins to reach the soft peak stage or about 2-3 minutes. The whipped cream will just begin to hold a loose shape, but not hold peaks. Increase the speed to high and continue to mix until the whipped cream reaches the stiff peak stage, where it holds its shape. This will take an additional 2-3 minutes.

STEP THIRTEEN: Transfer to a piping bag fitted with a star tip, then swirl the whipped cream onto each cupcake, starting from the center and working outward.

STEP FOURTEEN: Sprinkle a small amount of the crushed vanilla wafers on top of the whipped topping. Next, slide one banana slice into the whipped topping. Keep refrigerated until ready to serve.

Troubleshooting

Baking a pudding filled cupcake recipe can feel a bit intimidating the first time, but it’s easy to see that this recipe is one any home baker can make with success! Our recipe testers have provided you with even more helpful advice:

• Banana Ripeness: For the best flavor, use very ripe bananas with plenty of brown spots. They’re sweeter and mash more easily into the batter.
• Room Temperature Ingredients: Be sure that all the wet ingredients for your cake batter (milk, eggs) are at room temperature before mixing. This helps the batter mix more smoothly and can improve the texture of the cupcakes.
• Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.
• Don’t Overfill: Fill the cupcake liners only two-thirds full to prevent overflow during baking, which can create a mess and unevenly baked cupcakes.
• Test the Pudding Thickness: To check if the pudding is thick enough, scoop some onto a spoon and turn it upside down. It should hold its shape and not drip off.
• Don’t Open the Oven: Opening the oven during baking can cause the cupcakes to sink and create depressions on the top. Keep the oven door closed until the 15 minute mark if possible.
• Garnish Before Serving: Add the banana slices just before serving or brush them lightly with lemon juice. Otherwise, they can turn brown before you serve the cupcakes.

How To Serve Banana Filled Cupcakes

After all the effort put into creating your Banana Pudding Cupcakes from scratch, it’s time to think about how best to enjoy them. Whether you’re taking them to a party, sharing with family, or enjoying a quiet moment with a cup of coffee, here are some ideas for how to serve:

Classic Presentation: Serve these cupcakes on a cake platter. Garnished with extra banana slices and a sprinkle of vanilla wafer crumbs. This presentation makes them look as good as they taste.

With Fresh Fruit: Pair your Banana Pudding Cupcakes with a bowl of freshly cut fruit. Seasonal berries, apple slices, or even some tropical fruits like mango can complement the banana flavor nicely.

Afternoon Latte: These cupcakes make an excellent afternoon snack. Serve them alongside a vanilla latte or a hot coffee for a satisfying treat.

Party Dessert Table: If you’re bringing these cupcakes to a party or family gathering, consider placing them on a tiered cake stand. Surround them with other small desserts like mini cheesecakes and chocolate truffles to create an inviting dessert table.

Ice Cream Pairing: Add a scoop of vanilla ice cream on the side of your cupcake for an extra indulgent treat. 

Brunch Addition: Incorporate these cupcakes into a brunch spread. They’re a sweet finish to a meal of eggs, bacon, and homemade biscuits.

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This easy banana cupcake recipe is perfect for taking with you to a picnic or family BBQ. They can also take the place of a traditional birthday cake. For Easter dinner, a summer party, or even a holiday, these cupcakes will be a welcome addition.

How To Store Banana Cupcakes with Pudding

Keep your pudding filled cupcakes moist and fresh by storing them properly, whether you plan to make them ahead, keep them in the fridge, or freeze them for later.

MAKE AHEAD: You can prepare these cupcakes a day in advance. Bake and fill the cupcakes with the banana pudding, then store them in an airtight container in the refrigerator. Just before serving, whip the cream and add the topping and garnish to keep it fresh and fluffy.

IN THE FRIDGE: Once assembled, Banana Pudding Cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to three days. The whipped topping may lose some of its firmness over time, so it’s best to add it just before serving if possible.

IN THE FREEZER: You can freeze the cupcakes without the pudding filling and whipped topping. Place the cooled cupcakes in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container or bag, where they can be stored for up to one month. Thaw the cupcakes in the refrigerator overnight, then fill and top them before serving.

Why These Banana Pudding Cupcakes Are The Best

Banana Pudding Cupcakes have quickly become a favorite, and it’s easy to see why. They combine the nostalgic flavors of banana pudding with the convenience of a cupcake!

Here are the reasons why we think you’ll love this recipe:

Easy to Make: The steps are straightforward, plus we’ve provided photos and plenty of tips, making it perfect for bakers of all levels.

Kid-Friendly: These cupcakes are fun to make with kids, from mixing the batter to adding the toppings. Plus, they’ll be excited to eat them, too!

Perfect for Any Occasion: Whether it’s a family gathering, birthday party, or casual get-together, these cupcakes fit right in.

Banana Pudding Cupcakes bring together the classic Southern taste of banana pudding in a fun, easy-to-make cupcake. Enjoy these at any event for a sweet treat everyone will love!

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Banana Pudding Cupcakes

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Banana Pudding Cupcakes combine moist banana cake with creamy pudding and whipped topping for a classic treat. Easy to make and perfect for any event, these cupcakes are sure to please!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 30 cupcakes

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Ingredients

  

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Cupcake Base and Batter

• 2 ½ cups vanilla wafer crumbs, for crust (I used Nabisco brand)
• 2 tablespoons vanilla wafer crumbs, for garnish (I used Nabisco brand)
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter, melted and cooled
• 15.25 ounces white cake mix, 432g (I used Duncan Hines brand)
• 1 cup whole milk
• ⅔ cup vegetable oil
• 2 extra large eggs, room temperature
• 1 extra large egg white, room temperature
• 4 medium ripe bananas, 2 mashed for the cupcake batter. I was able to get ¾ cup of mashed banana. 2 sliced for garnish

Banana Pudding Filling

• 1 cup cold whole milk
• ¾ cup cold heavy cream
• 3.4 ounces instant banana cream pudding mix, 96g (I used the Jell-O brand)

Whipped Topping

• 2 cups very cold heavy cream
• ⅓ cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract

Instructions

 

Make the Cookie Base

• Preheat the oven to 350°F. Line two standard muffin tins with paper liners. If you do not have a third muffin tin, repeat the baking process for any remaining cupcake batter.
• Add the vanilla wafer crumbs and granulated sugar to a medium-size (2-3 quarts) mixing bowl. Stir to combine.
• Add the melted and cooled butter, stirring to completely coat the vanilla wafer crumbs.
• Use a 1 ½ tablespoon cookie scoop to scoop the buttered crumbs into the individual cupcake liners. Tamp down the crumbs.

Make the Cupcake Batter

• Add the dry cake mix, milk, vegetable oil, eggs, egg white and the mashed bananas to a medium size mixing bowl. Use a handheld mixer on medium speed to mix together the ingredients until well combined.
• Spoon the cake batter on top of the buttered crumbs, filling the liners about ⅔ full.
• Bake for 20-25 minutes, or until a toothpick inserted comes away clean. (A few crumbs attached to the toothpick are fine. Also remember that all ovens cook differently, so begin checking the cupcakes at 12-15 minutes.) Remove the pan from the oven, and allow the cupcakes to rest for 2-3 minutes before transferring to a cooling rack. Repeat the process with the remaining cupcake batter.

Make the Pudding

• Add the cold milk and cold heavy cream to a medium size bowl. Using either a handheld whisk or a handheld mixer on low speed, mix in the instant pudding mix. Continue to mix until the pudding thickens. (If you’re using an electric mixer, this will take one to two minutes. If you’re using a handheld whisk, it may take two to three minutes.)
• While the cupcakes are cooling, if you have a stand mixer, place the mixer bowl and the wire whisk attachment, or a medium size mixing bowl and the handheld mixer beaters in the freezer. (30 minutes is the recommended time, this will help when making the homemade whipped topping.)

Fill the Cupcakes

• Use a teaspoon to scoop out the center of the cupcake, about the size of a quarter and down about ½ inch.
• Add the pudding to either a disposable piping bag with the end snipped off, or a gallon-sized Ziploc bag with the corner snipped off.
• Using even pressure, squeeze the pudding into the open cavity of the cupcake, and fill just to the top of the opening. Repeat for the remaining cupcakes. Place the filled cupcakes in the refrigerator while you make the homemade whipped topping.

Make the Whipped Cream Topping and Garnish

• Once the cupcakes have chilled for 30 minutes, add the cold heavy cream, powdered sugar and vanilla to the mixer bowl. Mix on medium high speed until the whipped cream begins to reach the soft peak stage, about two to three minutes. (The whipped cream will just begin to hold a loose shape, but not hold the peak.) Increase the speed to high and continue to mix until the whipped cream reaches the stiff peak stage, where it holds its shape. This will take an additional two to three minutes.
• Add the homemade whipped topping to a disposable piping bag fitted with star shaped decorators tip, or a gallon-sized Ziploc bag with the end snipped off. Use steady, even pressure while piping the whipped topping from the center circling to the outer edge of the cupcake. Repeat for the remaining cupcakes.
• Sprinkle a small amount of the crushed vanilla wafers on top of the whipped topping. Next slide one slice of banana into the whipped topping. Keep refrigerated until ready to serve. Store any leftovers in an airtight container for up to three days.

Notes

• Banana Ripeness: For the best flavor, use very ripe bananas with plenty of brown spots. They’re sweeter and mash more easily into the batter.
• Room Temperature Ingredients: Be sure that all the wet ingredients for your cake batter (milk, eggs) are at room temperature before mixing. This helps the batter mix more smoothly and can improve the texture of the cupcakes.
• Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.
• Don’t Overfill: Fill the cupcake liners only two-thirds full to prevent overflow during baking, which can create a mess and unevenly baked cupcakes.
• Test the Pudding Thickness: To check if the pudding is thick enough, scoop some onto a spoon and turn it upside down. It should hold its shape and not drip off.
• Don’t Open the Oven: Opening the oven during baking can cause the cupcakes to sink and create depressions on the top. Keep the oven door closed until the 15 minute mark if possible.
• Garnish Before Serving: Add the banana slices just before serving or brush them lightly with lemon juice. Otherwise, they can turn brown before you serve the cupcakes.

Nutrition

Calories: 251kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 236mg | Potassium: 179mg | Fiber: 1g | Sugar: 17g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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