Banana Pudding Cupcakes
Enjoy individual portions of classic banana pudding transformed into cupcakes. You’ll find sweet banana flavor stitched through every layer, from the moist cake base to the creamy filling and the dreamy whipped topping. Let’s explore every step to help you master this treat—perfect for birthdays, potlucks, or a weekend baking adventure.
What Makes Banana Pudding Cupcakes Special
Banana pudding brings comfort and nostalgia to many homes, and these cupcakes capture its essence in a festive, user-friendly form. You’ll get the creamy center, the whipped-crown top, and the unmistakable snap of vanilla wafer all in a single bite. These cupcakes make a splash at parties and offer just the right dose of Southern charm, all in a handheld package.
Highlights
- Cake, pudding, and whipped cream in every bite
- No slicing or serving bowls needed
- Prep-and-assemble flexibility for busy hosts
Ingredients Overview
Each ingredient plays a role in building flavor, texture, and structure. Here’s what you’ll need:
| Ingredient | Purpose and Tips |
|---|---|
| Ripe Bananas | Essential for moisture and sweetness; choose spotty bananas for best results |
| All-Purpose Flour | Provides structure and a soft crumb |
| Baking Powder | Ensures lift and a tender texture |
| Salt | Balances sweetness and intensifies the banana flavor |
| Unsalted Butter | Adds richness and tenderness |
| Granulated Sugar | Sweetens the cake and whips air into the batter |
| Eggs | Bind and stabilize, adding fluffiness |
| Vanilla Extract | Warms up both cupcake and topping with subtle aroma |
| Whole Milk | Keeps batter moist and smooth |
| Instant Banana Pudding | Quick-set, creamy filling; opt for the full-fat version |
| Heavy Cream | Used for homemade whipped topping; cold cream whips best |
| Powdered Sugar | Sweetens and stabilizes the whipped cream |
| Vanilla Wafer Cookies | Classic garnish; adds crunch and completes the banana pudding vibe |
Step-by-Step Method
Preparing the Cupcakes
- Preheat and Prepare
- Set the oven to 350°F (175°C).
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Place paper liners in a 12-cup muffin tray.
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Mix Dry Ingredients
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In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
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Cream Butter and Sugar
- In a large bowl, beat ½ cup unsalted butter (room temperature) with 1 cup granulated sugar for 2-3 minutes—until pale and fluffy.
- Add 2 large eggs, one at a time. Beat after each addition for a smooth, emulsified mixture.
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Stir in 2 medium ripe bananas, mashed (about 1 cup), and 1 teaspoon vanilla extract.
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Combine Wet and Dry Mixtures
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Alternately add flour mixture and ½ cup milk in three batches, starting and ending with dry ingredients. Mix until just combined.
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Bake
- Divide batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack and let them cool completely.
Making the Filling
- Prepare Pudding
- In a medium bowl, whisk one 3.4-ounce box instant banana pudding mix with 2 cups cold milk.
- Whisk for 2 minutes until thickened.
- Refrigerate pudding for at least 10 minutes to set.
Making Whipped Cream
- Chill Tools
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Place a large metal mixing bowl and beaters in the freezer for 10 minutes.
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Whip Cream
- Pour 1 cup cold heavy cream into the chilled bowl.
- Add 3 tablespoons powdered sugar and ½ teaspoon vanilla extract.
- Whip on high speed until stiff peaks form (about 2–3 minutes).
Assembling the Cupcakes
- Core and Fill
- Once cupcakes cool, use a paring knife or cupcake corer to remove a small well from the center of each.
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Spoon or pipe banana pudding into the holes, filling to level.
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Top with Cream
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Spread or pipe whipped cream over the filled cupcakes.
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Garnish
- Add a vanilla wafer on each cupcake.
- Optional: Add a fresh banana slice or sprinkle with crushed wafers for flair.
Tips for Banana Pudding Cupcakes
- Banana Ripeness: Use deeply spotted bananas for the richest flavor and perfect moisture.
- Mixing Technique: When combining wet and dry ingredients, stop mixing once the batter comes together. Overworking the batter creates dense cupcakes.
- Whipped Cream Stability: Super chilled cream, bowl, and beaters ensure fast whipping and help the topping hold shape for hours.
- Pudding Texture: Let the instant pudding completely set before filling to avoid runny centers.
- Decorating: If using banana slices for garnish, toss them with lemon juice to prevent browning.
Variations and Customizations
Banana pudding cupcakes are easy to make your own:
- Flavor Boost: Fold a bit of banana extract into the cupcake batter for more intensity.
- Alternative Fillings: Swap banana pudding for vanilla, chocolate, or even a homemade custard.
- Toppings: Dust with toasted coconut, cocoa powder, or drizzle with caramel sauce.
- Diet-Friendly: Use a gluten-free flour blend and lactose-free milk and pudding for allergen-sensitive guests.
Troubleshooting Common Issues
| Problem | Solutions |
|---|---|
| Cupcakes sink or collapse | Avoid overmixing. Double-check freshness of baking powder. Don’t open oven too soon. |
| Filling seeps out | Be sure your pudding is fully set—not runny—before piping or spooning in. |
| Whipped cream deflates | Chill your bowl and cream, and don’t overbeat past stiff peaks. |
| Dry cupcakes | Check baking time—remove once a toothpick comes out dry. Use bananas that are soft. |
Storage Instructions
Keep leftovers fresh with these guidelines:
- Refrigerator: Store assembled cupcakes in an airtight container for up to three days. Place a layer of wax paper between cupcakes to protect the whipped topping.
- Freezing: For best results, freeze unfrosted, unfilled cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to two months. Thaw at room temperature, then fill and decorate.
- Make-Ahead Tips: Prepare the cupcakes, pudding, and cream a day in advance; assemble just before serving.
Serving Suggestions
Banana pudding cupcakes shine on any occasion—bring them to baby showers, birthday parties, or summer barbecues. Serve chilled for that old-fashioned banana pudding experience. For an extra treat, pair them with sweet tea, iced coffee, or milk.
Banana pudding cupcakes blend nostalgia with a modern twist. Every element—fluffy cake, creamy filling, whipped topping—delivers real banana flavor and crowd-pleasing texture. Whether you’re baking for friends, family gatherings, or a quiet treat at home, these cupcakes are sure to please. Try out the tips, experiment with fillings, and create your own signature banana pudding cupcake.
Banana Pudding Cupcakes
These banana pudding cupcakes are creamy and dreamy. They are so delicious! Topped with a whipped cream frosting and a vanilla wafer, they’re the cutest treats.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups cold milk
- Banana slices, optional for garnish
- 3 tablespoons powdered sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/4 teaspoon salt
- 1 box (3.4-ounce) instant banana pudding mix
- 2 large eggs
- Vanilla wafer cookies for garnish
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups heavy whipping cream
Instructions
- Preheat your oven to 350°Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
- Add the flour, baking powder, and salt to a medium bowl. Whisk to combine and set aside.
- Add the butter and sugar to a large mixing bowl. Beat with an electric mixer until light and fluffy (2-3 minutes). Add the eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center is removed cleanly. Allow the cupcakes to cool completely.
- Add the instant banana pudding mix and cold milk to a medium bowl. Whisk until smooth. Refrigerate for about 10 minutes until set.
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a chilled bowl. Beat until stiff peaks form.
- Let the cupcakes cool. Then, use a knife or cupcake corer to cut out a small hole in the center of each cupcake. Fill the holes with the prepared banana pudding using a spoon or piping bag. Top the cupcakes with whipped cream using a piping bag or spoon.
- Add a vanilla wafer to the top of each cupcake. Optionally, add a fresh banana slice for extra flair. Serve and enjoy these easy, creamy, and delightful Banana Pudding Cupcakes!