Banana Pudding Cupcakes Recipe

These Banana Pudding Cupcakes are a delightful twist on the classic banana pudding dessert. With a moist, banana-flavored cupcake base, a creamy banana pudding filling, and a fluffy whipped cream topping, these cupcakes are perfect for any occasion. The addition of a vanilla wafer on top adds the finishing touch, making them a fun, handheld version of the beloved Southern dessert.

Why You’ll Love This Recipe

These Banana Pudding Cupcakes are the perfect combination of soft, moist banana cupcakes and creamy, dreamy pudding filling. The whipped cream topping adds a light and airy texture, while the vanilla wafer cookie garnish adds a delightful crunch. They’re easy to make, and with a flavor that’s both familiar and comforting, these cupcakes are sure to be a crowd-pleaser.

Ingredients

For the Cupcakes:

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1⁄2 cup whole milk

For the Filling:

• 1 box (3.4-ounce) instant banana pudding mix
• 2 cups cold milk

For the Topping:

• 1 1⁄2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Vanilla wafer cookies for garnish
• Banana slices (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
3. Make the Batter: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
4. Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
5. Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Making the Pudding Filling:

6. Prepare the Pudding: In a medium bowl, whisk together the instant banana pudding mix and cold milk until smooth. Refrigerate for about 10 minutes until the pudding is set.

Making the Topping:

7. Whip the Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembling the Cupcakes:

8. Core the Cupcakes: Once the cupcakes have cooled, use a knife or cupcake corer to cut out a small hole in the center of each cupcake. Set the cut-out pieces aside (they can be crumbled for topping).
9. Fill the Cupcakes: Using a spoon or piping bag, fill the holes in each cupcake with the chilled banana pudding.
10. Top with Whipped Cream: Pipe or spoon the whipped cream on top of the cupcakes, covering the pudding layer.
11. Garnish: Top each cupcake with a vanilla wafer cookie and, if desired, a fresh banana slice for extra flair.
12. Serve: Refrigerate until ready to serve, allowing the flavors to meld and the cupcakes to stay cool.

Servings and Timing

• Servings: 12 cupcakes
• Prep time: 20 minutes
• Bake time: 18-20 minutes
• Chill time for pudding: 10 minutes
• Total time: 40-45 minutes

Variations

• Banana Bread Version: Turn these into banana bread cupcakes by skipping the pudding filling and frosting, and instead adding a crumb topping or frosting made with banana flavoring.
• Chocolate Twist: Add a drizzle of chocolate syrup or use chocolate wafers as a topping instead of vanilla wafers for a fun twist.
• Dairy-Free: Use dairy-free whipped cream, almond or oat milk, and dairy-free pudding for a vegan version of this dessert.

Storage/Reheating

• Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 2-3 days. The pudding filling and whipped cream are best kept chilled.
• Freezing: These cupcakes can be frozen before adding the whipped cream and wafer garnish. Wrap the cupcakes tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before adding the toppings and serving.

FAQs

1. Can I use a different type of pudding mix?

Yes, you can use vanilla or chocolate pudding mix if you prefer. The banana flavor works best, but other flavors will give a unique twist.

2. Can I make the cupcakes ahead of time?

Yes, you can make the cupcakes ahead of time and store them at room temperature. Fill and frost them right before serving for the best texture and freshness.

3. Can I use whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping, though homemade whipped cream will give a fresher, fluffier result.

4. Can I make these cupcakes into mini versions?

Yes, you can make mini cupcakes by adjusting the baking time to about 12-15 minutes. Follow the same assembly instructions.

5. Can I make this recipe without the bananas?

If you prefer a non-banana flavor, you can skip the mashed bananas in the cupcake batter and use vanilla or chocolate flavoring instead.

Conclusion

These Banana Pudding Cupcakes are a delightful and indulgent treat that captures all the comforting flavors of classic banana pudding, but in a fun, individual cupcake form. With the moist banana cake, creamy pudding filling, and fluffy whipped cream topping, they’re sure to be a hit at any gathering or as a sweet treat for yourself. Serve them at your next party, and watch as everyone enjoys this delicious dessert!

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