Banana Pudding Cupcakes
There’s nothing quite like banana pudding, but turning it into a cupcake takes the experience to a whole new level. These Banana Pudding Cupcakes deliver layers of soft banana cake, creamy pudding, and fluffy whipped cream all in a single handheld treat. Each bite captures the best of the classic dessert, minus the challenge of serving from a dish. Whether you’re planning a party, bringing dessert for friends, or just craving something nostalgic, these cupcakes bring all the comfort you want and a dash of fun.
Why Banana Pudding Cupcakes Stand Out
Every cupcake offers a balance of textures and flavors, blending the sweetness of banana with smooth pudding and a light crunch from vanilla wafers. You get the classic taste and satisfaction of banana pudding, only now it’s easy to grab and go. Here’s what you’ll appreciate:
- Distinct layers: Banana-infused cake, cool pudding center, whipped cream top, crisp vanilla wafer.
- Perfect for gatherings: No slicing or scooping. Just pick up and enjoy.
- Easy to prepare ahead: Bake components in advance and assemble when ready.
Essential Ingredients and How They Work
What makes these cupcakes shine is the thoughtful use of classic banana pudding elements alongside reliable baking staples. You don’t need complicated ingredients—just a few ripe bananas, a pudding mix, and pantry basics.
| Ingredient | Purpose in Recipe |
|---|---|
| Ripe Bananas | Natural sweetness, moisture, rich banana flavor |
| All-Purpose Flour | Structure and tenderness |
| Baking Powder | Leavening for a fluffy crumb |
| Salt | Balances sweetness, enhances flavor |
| Unsalted Butter | Adds richness and tenderness |
| Granulated Sugar | Sweetens batter and creates light texture |
| Eggs | Binds and stabilizes, providing lift |
| Vanilla Extract | Warms the flavor, reinforces dessert notes |
| Whole Milk | Smooths batter, ensures moist texture |
| Instant Banana Pudding | Creamy filling that intensifies banana flavor inside the cupcake |
| Heavy Whipping Cream | Foundation for light, airy whipped topping |
| Powdered Sugar | Sweetens and stabilizes the whipped cream |
| Vanilla Wafer Cookies | Crunchy garnish, nod to classic banana pudding |
How to Make Banana Pudding Cupcakes
Making these cupcakes takes a few steps, but the end result is more than worth the time. Here’s how you can recreate this classic Southern treat in cupcake form:
Step 1: Prepare the Cupcake Batter
Start with fully ripe bananas—look for peels with plenty of brown spots. Mash them well so the batter mixes evenly. Preheat your oven to 350°F and line a regular muffin tin with cupcake liners.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In another, larger bowl, beat softened butter with granulated sugar for several minutes until pale and fluffy. This helps incorporate air, making the cupcakes light.
- Blend in eggs: Add eggs one at a time, mixing after each. Stir in mashed bananas and vanilla extract.
- Combine wet and dry mixes: Alternate adding dry ingredients and the milk, beginning and ending with the dry. This keeps the batter smooth and avoids overmixing.
Step 2: Bake the Cupcakes
Fill each cupcake liner about two-thirds full. Bake for 18-20 minutes, just until the tops spring back or a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a rack to prevent the pudding from melting.
Step 3: Make Banana Pudding Filling
While cupcakes cool, prepare the pudding. Use instant banana pudding mix and cold milk. Whisk together for two minutes, then chill in the fridge for at least ten minutes. The filling should be thick but spoonable.
Step 4: Prepare the Whipped Cream
Chill your bowl and beaters to help the cream whip faster and hold its shape. Combine cold heavy cream, powdered sugar, and a hint of vanilla. Beat until stiff peaks form. This gives you a pillowy topping that won’t slide off when piped or spooned.
Step 5: Assemble the Cupcakes
Once cupcakes feel cool to the touch, use a small knife, apple corer, or cupcake corer to remove a little plug from the center. Spoon or pipe chilled banana pudding into each hole. Replace the tops if you want to keep the surface even.
Pipe or mound freshly whipped cream over each cupcake, spreading to cover the pudding. Nestle a vanilla wafer into the top for the finishing touch.
Tips for Perfect Banana Pudding Cupcakes
A few smart moves make all the difference for these cupcakes:
- Use very ripe bananas. They deliver the most sweetness and a full banana flavor.
- Don’t overwork the batter. Mix just until combined to keep cupcakes tender.
- Let fillings chill well. Fully set pudding is easier to pipe and keeps the cupcakes neat.
- Chill before whipped cream. Cold cream, chilled bowl and beaters mean quicker, more stable whipped cream.
- Decorate confidently. Top with whole wafers, a banana slice, or even wafer crumbs.
- Try flavor twists. Substitute chocolate pudding or add a drop of banana extract to boost flavor.
Storing and Freezing
Banana Pudding Cupcakes taste best the day they’re assembled, but you can store them if needed:
- Refrigerate: Place decorated cupcakes in an airtight container, cover gently with plastic wrap, and chill for up to 3 days. Unfrosted, unfilled cupcakes keep slightly longer.
- Freeze: Unfrosted cupcakes can be frozen. Wrap each cupcake in plastic and store in a freezer bag for up to 2 months. Thaw at room temperature before filling and decorating.
Serving Suggestions
Serve at cool room temperature or lightly chilled. For parties, set up a tray and garnish with extra wafer pieces or mini banana slices right before guests arrive. If the event allows, offer a variety of toppings—think chocolate chips, caramel drizzle, or even chopped nuts for more texture.
Banana Pudding Cupcakes Variations
The base recipe invites easy adaptations:
- Swap vanilla pudding for banana or chocolate.
- Use gluten-free flour for a different take.
- Top with meringue instead of whipped cream for a southern pie vibe.
- Add salted caramel or chocolate ganache over the whipped cream.
- Try toasted coconut or crushed graham crackers if vanilla wafers aren’t your favorite.
Troubleshooting Common Issues
- Dense cupcakes: Batter was overmixed or not enough leavening. Next time, mix gently and check baking powder freshness.
- Runny pudding filling: Pudding mix didn’t set. Chill longer, or use slightly less milk next time.
- Whipped cream deflates: Beat to stiff peaks and apply immediately. Stabilizers like extra powdered sugar or a spoonful of instant pudding help if planning ahead.
Ingredient Substitutions
Running low on a key ingredient? Here are quick swaps:
- No banana pudding mix? Use vanilla pudding with mashed banana stirred in.
- Out of vanilla wafers? Graham crackers, shortbread, or even digestive biscuits work well.
- No heavy cream? Prepared whipped topping can be used in a pinch.
Nutrition Facts (Per Cupcake, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 12g |
| Sugar | 20g |
Measurements and Equipment
Standard cupcakes require a 12-cup muffin tin, paper liners, 2 large mixing bowls, a hand or stand mixer, and a whisk. A small paring knife or cupcake corer helps create room for filling. A piping bag makes the final whipped cream flourish simple but isn’t mandatory—a spoon does the trick.
Final Thoughts
Banana Pudding Cupcakes turn a timeless American dessert into delightful individual servings. They’re approachable for beginner bakers yet worthy of a splashy dessert table. Customize flavors, play with toppings, and share the results—these cupcakes always spark smiles and happy memories.
Banana Pudding Cupcakes
These banana pudding cupcakes are creamy and dreamy. They’re also so delicious! Each one is topped with a whipped cream frosting and a vanilla wafer. They’re the cutest treats.
Ingredients
- 1 1/2 cups heavy whipping cream
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups cold milk
- Banana slices, optional for garnish
- Vanilla wafer cookies for garnish
- 1 cup granulated sugar
- 2 large eggs
- 1 box (3.4-ounce) instant banana pudding mix
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 3 tablespoons powdered sugar
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!