Why You’ll Love This Recipe
Banana Pudding Cupcakes bring together the best of both worlds—banana cake and creamy banana pudding—into one irresistible cupcake. The cake is soft and moist, infused with sweet banana flavor, while the pudding filling adds a smooth and rich texture. Topped with whipped cream and a mini vanilla wafer, these cupcakes are as delicious as they are adorable. They make the perfect dessert for a picnic, party, or any occasion where you want to share a comforting and indulgent treat with friends and family.
Ingredients
For the Cupcakes:
- 1 box of yellow cake mix (or homemade banana cake recipe)
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/2 cup buttermilk (or whole milk)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
For the Pudding Filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1/2 tsp vanilla extract
For the Topping:
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Mini vanilla wafers (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, mashed bananas, buttermilk, vegetable oil, eggs, and vanilla extract. Use an electric mixer on medium speed to blend the ingredients until smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
For the Pudding Filling:
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk.
- Stir in the vanilla extract. Continue whisking for about 2 minutes, or until the pudding begins to thicken.
- Cover the pudding and place it in the refrigerator to set for about 10 minutes.
For the Topping:
- In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Assembling the Cupcakes:
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Spoon the vanilla pudding into the center of each cupcake, filling the hole with a generous amount of pudding.
- Pipe or spoon the whipped cream on top of the cupcakes, creating a swirl or mound of whipped topping.
- Garnish each cupcake with a mini vanilla wafer on top for that authentic banana pudding look.
Servings and Timing
This recipe makes 12 cupcakes and takes about 45 minutes to prepare, plus additional time for the cupcakes to cool. Total time from start to finish is approximately 1 hour and 15 minutes.
Variations
- Chocolate Banana Pudding Cupcakes: Add chocolate chips to the banana batter or swap the vanilla pudding for chocolate pudding for a chocolate-banana twist.
- Banana Cream Pie Cupcakes: Swap the whipped cream topping for a graham cracker crumble topping to mimic the crust of a banana cream pie.
- Boozy Version: Add a tablespoon of rum to the pudding mixture for a fun, adult-friendly twist on these cupcakes.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3-4 days. The whipped cream topping is best within 1-2 days.
- Reheating: These cupcakes are best enjoyed cold or at room temperature. Avoid reheating if you’ve added whipped cream on top, as it may melt.
FAQs
1. Can I make the pudding from scratch instead of using a mix?
Yes, you can make homemade vanilla pudding if you prefer. Just make sure it has time to cool and set before adding it to the cupcakes.
2. How can I make sure the cupcakes don’t sink when baking?
Be sure not to overmix the batter, as that can cause the cupcakes to sink. Also, avoid opening the oven door during baking until the cupcakes are nearly done.
3. Can I make the banana cake from scratch instead of using a mix?
Absolutely! You can substitute the cake mix with your favorite homemade banana cake recipe. Just make sure the consistency is similar to a typical cake batter.
4. Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without the whipped cream and pudding filling. Freeze the cupcakes in an airtight container for up to 3 months. Thaw before assembling with the pudding and whipped cream.
5. Can I use whipped topping instead of making homemade whipped cream?
Yes, you can use store-bought whipped topping if you prefer a quicker option. Just make sure it’s chilled before topping the cupcakes.
6. How can I make these cupcakes less sweet?
You can reduce the amount of sugar in the cake mix or opt for a sugar-free vanilla pudding mix. You can also use a lighter whipped topping option.
7. Can I use regular milk instead of buttermilk in the cupcakes?
Yes, you can use regular milk instead of buttermilk. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
8. How do I keep the pudding from becoming runny?
Be sure to let the pudding set in the refrigerator for a while before using it. If it seems too runny, give it a quick whisk before filling the cupcakes.
9. Can I add bananas to the filling?
You can certainly add small banana slices to the pudding filling, but make sure they don’t make it too watery. A banana slice on top would also work as a garnish!
10. How far in advance can I make these cupcakes?
You can bake and cool the cupcakes a day ahead. Store them in an airtight container, and fill and frost them the day you plan to serve them.
Conclusion
Banana Pudding Cupcakes are a deliciously indulgent treat that brings the beloved flavors of banana pudding into a fun and portable form. With moist banana cake, rich vanilla pudding, and fluffy whipped cream, these cupcakes are sure to be a crowd favorite. Whether you’re serving them at a summer party, potluck, or just enjoying a sweet snack, these cupcakes are bound to leave everyone asking for the recipe. Give them a try for a nostalgic and delightful dessert experience!
PrintBanana Pudding Cupcakes
Banana Pudding Cupcakes are a delightful twist on the classic dessert, featuring moist banana cake, a creamy vanilla pudding filling, and a fluffy whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box of yellow cake mix (or homemade banana cake recipe)
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/2 cup buttermilk (or whole milk)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1/2 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Mini vanilla wafers (for garnish)
Instructions
For the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, combine the cake mix, mashed bananas, buttermilk, vegetable oil, eggs, and vanilla extract. Use an electric mixer on medium speed to blend the ingredients until smooth.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
- For the Pudding Filling:
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk.
Stir in the vanilla extract. Continue whisking for about 2 minutes, or until the pudding begins to thicken.
Cover the pudding and place it in the refrigerator to set for about 10 minutes. - For the Topping:
In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. - Assembling the Cupcakes:
Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake.
Spoon the vanilla pudding into the center of each cupcake, filling the hole with a generous amount of pudding.
Pipe or spoon the whipped cream on top of the cupcakes, creating a swirl or mound of whipped topping.
Garnish each cupcake with a mini vanilla wafer on top for that authentic banana pudding look.
Notes
- For a chocolate twist, add chocolate chips to the banana batter or swap vanilla pudding for chocolate pudding.
- Banana slices can be added to the pudding filling for extra flavor.
- For a fun, adult version, add a tablespoon of rum to the pudding mixture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
