Banana Pudding Cupcakes Recipe

Introduction

These Banana Pudding Cupcakes are a delightful twist on a classic Southern dessert, combining moist banana-flavored cake with creamy vanilla pudding and a light cream cheese topping. Perfect for gatherings or an indulgent treat, they are sure to please banana lovers everywhere.

Ingredients

• 3.4 ounce package instant vanilla pudding mix (reserve 2 tablespoons for topping)
• 1 ½ cups whole milk
• ½ cup bananas, chopped
• 1 ½ cups all-purpose flour, properly measured
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter, melted and cooled slightly
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 cup bananas, mashed (about 2 large bananas)
• ½ cup whole milk, room temperature
• 4 ounces cream cheese, softened
• 1 ½ cups cold heavy cream
• ¾ cup powdered sugar
• 2 tablespoons reserved dry vanilla pudding mix
• ½ teaspoon salt
• Sliced bananas (optional garnish)
• Vanilla wafers (optional garnish)

Instructions

1. Step 1: Reserve 2 tablespoons of the dry vanilla pudding mix. Set aside for the topping.
2. Step 2: In a medium bowl, whisk together the vanilla pudding mix, 1 ½ cups whole milk, and chopped bananas until smooth and thickened, about 2 minutes. Cover and refrigerate until ready to use.
3. Step 3: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
4. Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. Step 5: In a large bowl, combine the melted butter and granulated sugar, whisking until well combined.
6. Step 6: Add the egg and mix until fully incorporated.
7. Step 7: Stir in the mashed bananas and ½ cup whole milk.
8. Step 8: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
9. Step 9: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
10. Step 10: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a cavity for the filling.
13. Step 13: Spoon the refrigerated banana pudding filling into each cupcake cavity. Set aside.
14. Step 14: In a large mixing bowl, beat the softened cream cheese until smooth.
15. Step 15: Add the cold heavy cream, powdered sugar, reserved vanilla pudding mix, and salt.
16. Step 16: Beat the mixture on medium-high speed until stiff peaks form, about 3-4 minutes.
17. Step 17: Pipe or dollop the whipped topping over each filled cupcake.
18. Step 18: Garnish with sliced bananas and vanilla wafers if desired before serving.

Tips & Variations

• Use ripe but firm bananas to avoid overly sweet or mushy cupcakes.
• For a fun texture, add chopped nuts or shredded coconut to the batter.
• Substitute salted butter with unsalted butter and add a pinch more salt to balance flavors.
• Try using flavored pudding mixes like banana or butterscotch for a twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the fresh banana and dairy in the filling and topping, refrigeration is important. Allow the cupcakes to come to room temperature for about 15 minutes before serving, or enjoy them chilled. Avoid freezing, as the texture of the pudding and topping may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the banana pudding filling ahead of time?

Yes, you can prepare the banana pudding filling a day in advance and keep it covered in the refrigerator until ready to use.

What can I use if I don’t have a cupcake corer?

You can carefully use a small paring knife to cut out the center of each cupcake, or gently scoop it out with a spoon to create the cavity for the filling.

Banana Pudding Cupcakes Recipe

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★★★★★

4.6 from 139 reviews

These Banana Pudding Cupcakes combine the classic creamy banana pudding flavor with moist, fluffy banana cupcakes. Filled with a rich banana pudding and topped with a luscious cream cheese whipped topping, they make a delightful treat perfect for any occasion.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Banana Pudding Filling

• 3.4 ounce package instant vanilla pudding mix (reserve 2 tablespoons dry mix for topping)
• 1 ½ cups whole milk
• ½ cup bananas, chopped

Cupcakes

• 1 ½ cups all-purpose flour, properly measured
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter, melted and cooled slightly
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 cup bananas, mashed (about 2 large bananas)
• ½ cup whole milk, room temperature

Topping

• 4 ounces cream cheese, softened
• 1 ½ cups cold heavy cream
• ¾ cup powdered sugar
• 2 tablespoons reserved dry vanilla pudding mix
• ½ teaspoon salt
• Sliced bananas (optional garnish)
• Vanilla Wafers (optional garnish)

Instructions

1. Prepare the filling: Reserve 2 tablespoons of the dry vanilla pudding mix and set aside. In a medium bowl, whisk together the pudding mix, 1 ½ cups whole milk, and chopped bananas until smooth and thickened, about 2 minutes. Cover and refrigerate until ready to use.
2. Preheat oven and prepare pan: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
3. Mix dry ingredients for cupcakes: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar: In a large bowl, whisk the melted, slightly cooled butter with granulated sugar until well combined.
5. Add egg: Add the egg to the butter-sugar mixture and mix until fully incorporated.
6. Add wet ingredients: Stir in the mashed bananas and the ½ cup of whole milk.
7. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep cupcakes tender.
8. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake cupcakes: Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
10. Cool cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Core cupcakes: Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake to create a cavity for the filling.
12. Fill cupcakes: Spoon the chilled banana pudding filling into each cupcake cavity and set aside.
13. Prepare topping: In a large mixing bowl, beat the softened cream cheese until smooth. Add the cold heavy cream, powdered sugar, reserved vanilla pudding mix, and salt. Beat on medium-high speed until stiff peaks form, about 3-4 minutes.
14. Top cupcakes: Pipe or dollop the whipped cream cheese topping over each filled cupcake.
15. Garnish: Add sliced bananas and vanilla wafers as optional garnishes for extra flavor and decoration.

Notes

• Ensure butter is melted but slightly cooled to avoid cooking the egg when mixed.
• Do not overmix cupcake batter to keep cupcakes light and fluffy.
• Reserve pudding mix for topping to enhance flavor in the whipped cream topping.
• Use room temperature egg and milk for better batter integration.
• Optional garnishes add texture and classic banana pudding elements.

Keywords: banana pudding cupcakes, banana cupcakes, creamy banana dessert, cream cheese topping, easy banana cupcakes