Banana Pudding Cupcakes

Banana pudding cupcakes are the mashup dessert you didn’t know you needed. Take all the flavor of traditional banana pudding and discover how to make banana pudding cupcakes that are perfect to serve for any occasion.

The recipe starts with a boxed yellow cake mix but is amped up with mashed banana for extra flavor. With a vanilla wafer cookie at the base, a dreamy banana pudding center and whipped cream on top, each cupcake tastes just like banana pudding with a little extra. Trust me: These banana pudding cupcakes will be the first to disappear from any dessert buffet or bake sale (and have the recipe handy because everyone will probably ask for it).

Ingredients for Banana Pudding Cupcakes

• Vanilla wafers: Vanilla wafers are essential for traditional banana pudding. Place store-bought or homemade vanilla wafer cookies in the bottom of each cupcake liner before pouring the batter on top.
• Bananas: Add mashed bananas to the cake mix for extra moisture and flavor. If they aren’t quite ready, ripen bananas quickly in a paper bag.
• Yellow cake mix: Use your favorite yellow cake mix for these cupcakes.
• Canola oil: A neutral-tasting cooking oil, canola keeps the cake nice and moist. Vegetable oil is a good substitute.
• Milk: Whole milk also adds moisture to the cupcakes. If you don’t have whole milk, use 2% milk.
• Eggs: Three room-temperature eggs will produce fluffy cupcakes.
• Vanilla extract: Vanilla extract enhances the flavor of the cupcake batter and the pudding filling mixture.
• Banana cream pudding mix: This banana pudding cupcake recipe uses cook-and-serve banana pudding mix for the filling. For a shortcut, use instant banana pudding.
• Butter: Add a few tablespoons of butter to the filling mixture to enhance its flavor and texture.
• Whipped cream: You’ll need heavy whipping cream and granulated sugar to make homemade whipped cream.

Directions

Step 1: Prepare the muffin cups

Preheat the oven to 350°F. Line 24 muffin cups with paper liners. Place one vanilla wafer, flat side down, into each liner.

Editor’s Tip: If you don’t have paper liners for the cups, use squares of parchment to make homemade liners or generously grease each cup with cooking spray.

Step 2: Mix the batter

In a large bowl, combine the cake mix, mashed banana, milk, eggs, oil and vanilla. Mix until well combined.

Step 3: Bake the cupcakes

Fill the prepared liners two-thirds full with the batter. Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes in their pans for five minutes before removing to wire racks to cool completely.

Step 4: Make the filling

In a small heavy saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture is just thick enough to coat a metal spoon. Remove from the heat, and add butter and vanilla. Transfer the pudding to a small bowl and let it cool. Press storage wrap onto the surface of the pudding and refrigerate until cold.

Step 5: Make the whipped cream

Meanwhile, in a large bowl, beat the whipping cream until it thickens. Add the sugar and beat until stiff peaks form.

Editor’s Tip: The difference between stiff and soft peaks is how long it takes to whip the cream. Stiff peaks are when you get a nice peak that holds its shape (rather than melting away like with soft peaks). Stop there or you’ll start to get butter.

Step 6: Fill the cupcakes

Transfer the filling to a pastry bag fitted with a small pastry tip. Remove the middle of the cooled cupcakes with an apple corer or teaspoon. Pipe the pudding mixture into the cupcakes and refrigerate any remaining pudding.

Step 7: Add the toppings

Spoon or spread whipped cream over the tops of the cupcakes. Sprinkle with crushed vanilla wafers, if desired, and serve immediately.

Banana Pudding Cupcake Variations

• Try another cake mix: Yellow cake mix is classic, but you could also use white cake mix for these cupcakes.
• Use frosting: Make a twist on banana pudding cupcakes by dressing them up with frosting instead of whipped cream. Choose a creamy vanilla frosting or even pair the cupcakes with peanut butter frosting for maximum flavor.
• Add nuts: While traditional banana pudding doesn’t include nuts, they add nice flavor and crunch. Try incorporating chopped pecans or walnuts into the cupcake batter before baking the cupcakes. Alternatively, use nuts as a garnish on top.

How to Store Banana Pudding Cupcakes

Because they’re filled with banana pudding and topped with whipped cream, banana pudding cupcakes should be stored in the fridge. They’ll last two to three days.

Can you freeze banana pudding cupcakes?

While other cupcakes freeze well, avoid freezing leftover banana pudding cupcakes, as the filling and whipped cream topping won’t hold up well in the freezer. However, you can bake and cool the plain cupcakes and store them in the freezer for up to three months. Let the cupcakes thaw before filling and topping them.

Banana Pudding Cupcake Tips

Can you use a homemade cupcake recipe instead of a boxed mix?

Boxed yellow cake mix provides an easy shortcut for making these cupcakes, but you could make them from scratch with a recipe like these yellow cupcakes or vanilla cupcakes.

Can you make homemade pudding for the banana pudding cupcake recipe?

Instead of cook-and-serve pudding, you can make homemade banana pudding to fill these cupcakes.