Banana Pudding Cupcakes are a delightful twist on a classic dessert. Light, tender cupcakes are filled with a creamy banana pudding and finished with whipped cream, banana slices, and vanilla wafers for a nostalgic, crowd-pleasing treat.
Sweet, Moist, Irresistible Banana Pudding Cupcakes!
If you love classic banana pudding, these cupcakes deliver the same comforting flavor in a portable, elegant package. Moist, fluffy cake surrounds a homemade banana pudding center, and the finishing touches — whipped cream, banana slices, and crunchy vanilla wafers — create a lovely contrast of textures. Most components are made from scratch, including the cake, pudding, and whipped cream; vanilla wafers are used as a nostalgic crunchy garnish.
Why You’ll Like Banana Pudding Cupcakes
This recipe is easy to follow and produces a dessert that’s both familiar and special. Highlights include:
- Classic Flavor: The familiar banana pudding taste is preserved in cupcake form for a comforting dessert.
- Easy Portions: Individual cupcakes are simple to serve and share, no slicing or scooping required.
- Beautiful Presentation: Topped with whipped cream, banana slices, and vanilla wafers, they look great on any dessert table.
- Made Mostly from Scratch: Homemade cake and pudding are straightforward to prepare and deliver superior flavor.
Banana Pudding Cupcake Ingredients
Below is an overview of the components you’ll make for these cupcakes. The full ingredient amounts and step-by-step instructions are in the recipe card further down the page.
Cupcake Ingredients
- All-purpose flour
- Baking powder (use baking powder, not baking soda)
- Salt
- Unsalted butter, at room temperature
- Granulated sugar
- Large eggs, room temperature
- Vanilla, paste or pure extract
- Milk, whole milk yields the richest batter
Banana Pudding Ingredients
- Whole milk for a creamy pudding base
- Granulated sugar
- Cornstarch mixed with a little milk to thicken
- Egg yolks to enrich and thicken the pudding
- Vanilla
- Unsalted butter to finish the pudding
- Banana, chopped into small pieces
Toppings
- Heavy whipping cream for homemade whipped cream
- Vanilla to flavor the whipped cream
- Sliced bananas for garnish
- Vanilla wafers or shortbread cookies for crunch
How to Make Banana Pudding Cupcakes
This recipe has three main parts: bake the cupcakes, make the pudding, then assemble with whipped cream and toppings.
Bake the Cupcakes
- Preheat the oven to 350°F and line a 12-cup muffin pan with liners.
- Whisk the flour, baking powder, and salt in a bowl.
- Cream softened butter and sugar until light and airy, then beat in the eggs one at a time and add vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined — do not overmix.
- Divide the batter among liners, filling each about two-thirds full, and bake 15–18 minutes or until a toothpick comes out clean. Cool completely.
Make the Banana Pudding
- Combine milk and sugar in a saucepan and heat over medium, stirring until it thickens and comes to a boil.
- Whisk cornstarch with a small amount of milk to make a slurry. Temper the beaten egg yolks by slowly whisking in some hot milk, then return the eggs to the saucepan and add the cornstarch slurry. Cook, stirring constantly, until the pudding thickens further.
- Remove from heat, stir in vanilla, let cool 10–15 minutes, then stir in butter and the chopped banana. Cool completely (press plastic wrap directly on the surface to prevent a skin forming, if desired).
Assemble and Finish
- Whip heavy cream and vanilla until soft peaks form.
- Core the center from each cooled cupcake with a corer or knife.
- Fill each cavity with cooled banana pudding, allowing it to overflow slightly. Spread remaining pudding across the tops to reach the edges.
- Pipe or spoon whipped cream on top, then garnish with banana slices and vanilla wafers. Serve immediately or chill until ready to serve.
What Is the Secret to Fluffy Cupcakes?
For these cupcakes, fluffiness comes from creaming room-temperature butter and sugar until light and airy and avoiding overmixing once the dry ingredients are added. These two steps create lift and a tender crumb.
What Makes Cupcakes Moist?
Moisture in cupcakes can come from ingredients like butter, eggs, milk, sour cream, or oil. This recipe uses butter, milk, and eggs to produce a cake that is moist enough to be enjoyable while remaining sturdy enough to hold the pudding filling.
Baker’s Notes
Follow these tips for best results:
- Bananas: Choose bananas that are ripe but not overly soft; a few brown specks are ideal.
- Mixing: Mix the batter only until ingredients are combined to prevent dense cupcakes.
- Pudding: Cover the pudding surface with plastic wrap while it cools to keep a skin from forming.
- Cooling: Cool cupcakes and pudding completely before assembly so the whipped cream holds its shape.
How to Store Banana Pudding Cupcakes
- Store assembled cupcakes in an airtight container in the refrigerator for up to three days. Serve chilled or allow them to come to room temperature before serving.
- To freeze, place cooled, unassembled cupcakes in a freezer-safe container for up to three months. Thaw in the refrigerator before filling and decorating.
Banana Pudding Cupcakes
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons pure vanilla extract
- 1 cup milk
Banana Pudding
- 2 cups + 2 tablespoons whole milk, divided
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 egg yolks, slightly beaten
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- 1 banana, chopped
Toppings
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Sliced bananas
- Vanilla wafers
Instructions
Cupcakes
- Preheat oven to 350°F. Line a 12-count muffin pan with liners.
- Whisk flour, baking powder, and salt together; set aside.
- Cream butter and sugar until light and fluffy, then add eggs one at a time and stir in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry. Mix until just combined.
- Fill liners two-thirds full and bake 15–18 minutes or until a toothpick comes out clean. Cool completely.
Banana Pudding
- Combine 2 cups milk and sugar in a saucepan and heat over medium until it thickens and boils, stirring constantly.
- Whisk cornstarch with 2 tablespoons milk and set aside. Whisk egg yolks in a bowl and temper with some hot milk, then return to the saucepan.
- Add the cornstarch mixture and cook until thick. Remove from heat, stir in vanilla, cool 10–15 minutes, then stir in butter and chopped banana. Cool completely.
Assembly
- Whip heavy cream and vanilla to soft peaks.
- Core the centers of cooled cupcakes and fill with cooled banana pudding, allowing a slight overflow.
- Spread remaining pudding across the tops, pipe or spoon whipped cream, and garnish with banana slices and vanilla wafers. Serve.
Notes
- Use bananas that are ripe but not overripe for the best texture and flavor.
- Mix the batter only until ingredients are combined to avoid dense cupcakes.
- Press plastic wrap onto the surface of the pudding while it cools to prevent a skin from forming.
- Cool cupcakes and pudding thoroughly before assembling so the whipped cream stays stable.
Nutrition
Serving: 1 cupcake | Calories: 419 kcal | Carbohydrates: 49 g | Protein: 7 g | Fat: 22 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used.
More Easy Desserts
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