Why You’ll Love This Recipe

Banana Pudding Cupcakes combine all the beloved elements of banana pudding with the convenience and charm of a cupcake. The moist banana cupcake base is perfectly complemented by the rich, velvety vanilla pudding center, and the fluffy whipped cream topping adds a light, airy finish. It’s a great way to enjoy the classic banana pudding in a more fun and portable form. The layers of flavor and texture will remind you of your favorite childhood dessert, but with a fun modern twist. Plus, they’re easy to make and perfect for sharing!

Ingredients

For the banana cupcakes:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 cup ripe bananas, mashed (about 2 medium bananas)

For the vanilla pudding filling:

1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk

For the whipped cream topping:

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

For garnish:

Nilla wafer cookies (optional)
Sliced bananas (optional)

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

Directions

Make the Cupcakes:

Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is well combined. Stir in the vanilla extract.
Add the dry ingredients and buttermilk: Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Mix until just combined.
Add the bananas: Gently fold in the mashed bananas, being careful not to overmix.
Bake the cupcakes: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Vanilla Pudding Filling:

Prepare the pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Whisk until the pudding thickens, about 2 minutes. Let it sit for 5 minutes to firm up.

Make the Whipped Cream Topping:

Whip the cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form.

Assemble the Cupcakes:

Core the cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake, leaving a small well in the middle.
Fill with pudding: Spoon or pipe a generous amount of vanilla pudding into the center of each cupcake.
Top with whipped cream: Dollop or pipe a swirl of whipped cream on top of each cupcake.
Garnish: For a classic banana pudding touch, garnish the cupcakes with a slice of banana and a Nilla wafer cookie on top.

Serve:

These cupcakes are now ready to serve! They’re perfect for a sweet treat any time of year, especially when you’re craving something reminiscent of banana pudding.

Servings and Timing

Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 18-20 minutes
Cooling time: 30 minutes (for cupcakes to cool completely)

Variations

Banana filling: For added flavor, you can fold small chunks of banana into the vanilla pudding filling before adding it to the cupcakes.
Chocolate twist: Add a drizzle of chocolate ganache over the whipped cream topping for a chocolate-banana flavor combination.
Mini cupcakes: You can easily make mini versions of these cupcakes by using a mini muffin tin and reducing the baking time to about 12-15 minutes.
Cinnamon or nutmeg: Add a pinch of cinnamon or nutmeg to the cupcake batter for a warm, spiced flavor that complements the bananas.

Storage/Reheating

Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed within 1-2 days for optimal freshness.
Freezing: You can freeze the cupcakes without the pudding and whipped cream topping. Wrap each cooled cupcake tightly in plastic wrap, and then place them in a freezer-safe container for up to 2 months. When ready to serve, thaw the cupcakes and then fill them with fresh pudding and whipped cream.
Reheating: It’s best to serve these cupcakes chilled, but if you’d like to reheat them slightly, do so without the pudding and whipped cream. You can warm them in the microwave for 10-15 seconds, then top them with the filling.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead of time and store them in an airtight container at room temperature. Prepare the pudding and whipped cream topping just before serving for the freshest flavor and texture.

2. Can I use regular milk instead of buttermilk?

If you don’t have buttermilk on hand, you can substitute with regular milk. However, buttermilk helps make the cupcakes more tender, so the texture may be slightly different.

3. Can I use homemade vanilla pudding instead of instant pudding mix?

Yes, you can use homemade vanilla pudding if you prefer. Just be sure it’s thickened and cooled before filling the cupcakes.

4. Can I make the pudding and whipped cream ahead of time?

Yes, both the pudding and whipped cream can be made ahead of time. Store them separately in the refrigerator until you’re ready to assemble the cupcakes.

5. Can I freeze the pudding-filled cupcakes?

It’s best not to freeze the filled cupcakes, as the pudding and whipped cream may not thaw well. However, you can freeze the cupcakes without the filling and topping, then assemble them when you’re ready to serve.

6. Can I use a different cookie for garnish?

Yes! While Nilla wafers are traditional, you can use any other cookies you like, such as shortbread or graham crackers, for a unique touch.

7. How do I prevent the cupcakes from getting soggy?

To keep the cupcakes from getting soggy, fill them with pudding just before serving, and store them in the refrigerator to keep everything fresh.

8. Can I add nuts to the cupcakes?

You can add finely chopped nuts, such as pecans or walnuts, to the cupcake batter for added texture and flavor.

9. Can I make these cupcakes gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these cupcakes gluten-free. Just make sure the pudding mix is also gluten-free.

10. How can I make these cupcakes more festive?

To make them more festive, you can add colorful sprinkles or top them with small decorative candies to match the season or occasion.

Conclusion

Banana Pudding Cupcakes are a delicious and creative take on the classic dessert, combining the comforting flavors of banana pudding into an easy-to-eat cupcake form. With their soft banana cupcake base, rich vanilla pudding filling, and fluffy whipped cream topping, these cupcakes are the perfect treat for any occasion. Whether you’re baking for a family gathering, a picnic, or just to satisfy your sweet tooth, these cupcakes are sure to become a favorite!

Banana Pudding Cupcakes

Why You’ll Love This Recipe

Ingredients