The Sweetest Banana Pudding Cupcakes Recipe for Dessert Lovers

Southern summers overflow with sweet memories, and these creamy banana pudding cupcakes capture pure Southern charm.

Soft, moist cupcakes deliver delightful nostalgia with every single bite.

Silky vanilla pudding nestles between tender cake layers, creating a dreamy dessert that melts in your mouth.

Vanilla wafer crumbles add delectable crunch to each delicious cupcake.

Ripe bananas blend seamlessly throughout the batter, ensuring rich fruit flavor in every heavenly morsel.

Topped with fluffy whipped cream and a sprinkle of crushed wafers, these cupcakes promise to become your new favorite indulgence.

Prepare to savor a classic Southern treat that will have everyone asking for seconds.

Why Banana Pudding Cupcakes Pop

• Whip Up Crowd-Pleaser: These banana pudding cupcakes transform a classic dessert into a handheld treat that delights everyone from kids to adults.
• Master Baking Techniques: The recipe teaches essential skills like creaming butter, incorporating eggs, and creating smooth whipped cream, perfect for developing baking confidence.
• Customize with Ease: Swap vanilla wafers for different garnishes or adjust banana intensity to match personal taste preferences, making it a flexible dessert option.
• Impress Without Stress: Despite looking fancy, the recipe uses straightforward steps and common ingredients, allowing bakers of all levels to create a stunning dessert without complicated techniques.

Banana Pudding Cupcake Ingredients

• Flour: The primary dry ingredient that provides structure to the cupcakes.
• Butter: Adds richness and contributes to the tender texture of the cupcakes.
• Sugar: Sweetens the cupcakes and helps create a golden brown exterior.
• Bananas: Provides natural sweetness and moisture to the cupcake batter.
• Eggs: Bind the ingredients together and help create a light, fluffy texture.

• Milk: Helps to thin the batter and create a smooth, consistent texture.
• Vanilla Extract: Enhances the overall flavor profile of the cupcakes.
• Heavy Whipping Cream: Creates a light and airy topping for the cupcakes.

• Baking Powder, Salt: Provide leavening and help balance the flavors.
• Instant Banana Pudding Mix, Cold Milk: Create a creamy filling for the cupcakes.
• Powdered Sugar: Sweetens and stabilizes the whipped cream topping.
• Vanilla Wafer: Adds a crunchy garnish and classic banana pudding element.

Steps for Banana Cupcakes

Step 1: Warm Up the Oven

Preheat the oven to 350F.

Grab a 12-cup muffin tin and line it with cupcake liners.

Step 2: Create the Dry Blend

In a medium bowl, toss together flour, baking powder, and salt.

Give them a quick whisk to make sure they’re well mixed.

Step 3: Whip Up the Butter and Sugar

In a large mixing bowl, combine butter and sugar.

Use an electric mixer to blend until the mixture becomes light and fluffy, which takes about 2-3 minutes.

Step 4: Introduce Eggs and Banana

Crack eggs into the butter mixture one at a time, beating thoroughly after each addition.

Fold in mashed bananas and vanilla extract until everything is smoothly combined.

Step 5: Marry Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, alternating with milk.

Start and finish with the dry ingredients to ensure a perfect blend.

Step 6: Bake to Golden Perfection

Distribute the batter evenly among the cupcake liners.

Slide the pan into the oven and bake for 18-20 minutes.

Check for doneness by inserting a toothpick – it should come out clean.

Let the cupcakes cool completely.

Step 7: Craft the Pudding Filling

• Instant banana pudding mix
• Cold milk

Refrigerate for about 10 minutes until the pudding sets.

Step 8: Whip Up the Creamy Topping

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Beat until stiff peaks form and the cream looks luxuriously thick.

Step 9: Create Cupcake Cavities

Use a knife or cupcake corer to create a small hole in the center of each cooled cupcake.

Fill these cavities with the banana pudding using a spoon or piping bag.

Step 10: Final Flourish

Top each cupcake with a generous swirl of whipped cream.

Place a vanilla wafer on top for a classic touch.

For an extra pop of flavor, add a fresh banana slice to each cupcake.

Banana Cupcake Baking Tips

• Mash bananas just before mixing to keep them fresh and prevent oxidation.
• Cream butter and sugar thoroughly for at least 2-3 minutes to create a light, airy cupcake.
• Rotate the muffin tin halfway through baking to guarantee uniform cooking and golden tops.
• Chill the mixing bowl and beaters beforehand to help whipped cream hold its shape longer.
• Use ripe but not overripe bananas to maintain the perfect moisture balance in your cupcakes.

Cupcake Variations to Explore

• Gluten-Free Banana Pudding Cupcakes: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains the rich banana flavor.
• Vegan Banana Pudding Cupcakes: Swap butter with coconut oil, use flax eggs instead of regular eggs, and create dairy-free pudding using plant-based milk and cornstarch.
• Low-Sugar Banana Pudding Cupcakes: Substitute sugar with monk fruit sweetener or stevia, and use sugar-free pudding mix to reduce overall sugar content while keeping the classic taste.
• Chocolate Banana Pudding Cupcakes: Add cocoa powder to the cupcake batter and mix chocolate pudding instead of banana pudding for a decadent chocolate-banana combination.

Ways to Serve Banana Cupcakes

• Banana Bliss Plating: Arrange cupcakes on a rustic wooden board for a charming, farmhouse-style presentation that highlights their homemade appeal.
• Sweet Breakfast Companion: Pair these cupcakes with a morning coffee or hot tea, creating a delightful breakfast treat that transforms an ordinary morning into something special.
• Party Perfect Dessert: Serve at birthday parties or potlucks, where these cupcakes become a crowd-pleasing centerpiece that showcases your baking skills and brings smiles to everyone's faces.
• Elegant Dessert Course: Plate individually on small dessert dishes with a light dusting of powdered sugar and a mint leaf for an upscale restaurant-style presentation that elevates the humble cupcake.

Storing Banana Cupcakes Well

• Store these delightful banana pudding cupcakes in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the creamy pudding filling and fluffy whipped cream topping.
• Remove cupcakes from the refrigerator 15-20 minutes before serving to let them soften slightly and bring out the rich banana flavor.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before enjoying.
• Add fresh banana slices and vanilla wafers just before serving to prevent sogginess and maintain their crisp texture.

FAQs

• Can I use overripe bananas for this recipe?

Yes, overripe bananas are perfect for this recipe as they provide more intense flavor and natural sweetness to the cupcakes.

• Is it necessary to use an electric mixer?

An electric mixer helps create a smoother, lighter batter, but you can use a whisk and some arm strength if you don’t have one available.

• How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake – if it comes out clean with no wet batter, the cupcakes are done baking.

• Can I make these cupcakes ahead of time?

You can bake the cupcakes a day in advance and store them at room temperature, then fill and decorate them just before serving for the best texture and freshness.

Banana Pudding Cupcakes Recipe

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4.8 from 25 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Southern charm meets sweet indulgence in these banana pudding cupcakes, blending creamy vanilla pudding with ripe bananas and delicate cake. Topped with whipped cream and vanilla wafer crumbs, these cupcakes invite you to savor a classic dessert reimagined in delightful handheld form.

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Ingredients

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Banana Pudding Cupcakes

Main Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk

Dry Ingredients:

• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Topping and Filling Ingredients:

• 1 box (3.4 ounces) instant banana pudding mix
• 2 cups cold milk
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Vanilla wafer cookies for garnish
• Banana slices for garnish (optional)

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Instructions

1. Prepare the oven at 350°F and arrange cupcake liners in a 12-cup muffin tin for optimal baking conditions.
2. Sift flour, baking powder, and salt together in a medium bowl, ensuring even distribution of dry ingredients.
3. Cream butter and sugar in a large mixing bowl using an electric mixer until the mixture becomes pale and fluffy, approximately 2-3 minutes.
4. Incorporate eggs individually, thoroughly mixing after each addition, then fold in mashed bananas and vanilla extract until well combined.
5. Gradually blend dry ingredients with wet mixture, alternating with milk and ensuring a smooth, consistent batter.
6. Distribute batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick emerges clean when inserted into the center.
7. Allow cupcakes to cool completely on a wire rack before proceeding with filling preparation.
8. Whisk instant banana pudding mix with cold milk until smooth, then refrigerate for 10 minutes to set the filling.
9. Prepare whipped cream in a chilled bowl, beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Create a small cavity in each cooled cupcake using a knife or cupcake corer, then fill with banana pudding using a spoon or piping bag.
11. Pipe or spoon whipped cream on top of each cupcake, creating an elegant finish. Garnish with a vanilla wafer and optional fresh banana slice for visual appeal.

Notes

• Banana Selection Choose ripe, spotted bananas for maximum sweetness and deeper flavor intensity.
• Mixing Technique Avoid overmixing batter to prevent tough, dense cupcakes by stopping when ingredients are just combined.
• Storage Strategy Keep cupcakes refrigerated and consume within 3 days for optimal freshness and texture preservation.
• Dietary Adaptations Substitute gluten-free flour and dairy-free milk for individuals with specific dietary restrictions, ensuring consistent texture and taste.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 65 mg