These banana pudding cupcakes are soft, sweet, and filled with creamy pudding for a fun twist on a classic dessert. Each cupcake has all the flavor you love from traditional banana pudding, but in a cute, handheld treat that’s perfect for parties, potlucks, birthdays, or weekend baking. If you love easy banana pudding desserts, this recipe is a fun way to turn simple cupcakes into something extra special without making them complicated.
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Ingredients for Banana Pudding Cupcakes
Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large, ripe bananas, mashed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (or a DIY substitute: mix 1/2 cup milk with 1/2 tablespoon)
For the Banana Pudding Filling:
- Any vanilla (Or banana!) pudding. I just used Snack Pack pudding that was pre-made and only needed 2 total.
Frosting:
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 ½ tsp vanilla
- 2 Tbsp milk (Or heaving whipping cream if you have it)
- Crushed vanilla wafers (optional to sprinkle on the top at the end)
Instructions:
1. Preheat the oven and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, beat the butter and sugar together until light and creamy. Add the eggs, vanilla and mashed bananas and mix until combined.
3. Add about half of the flour, plus the baking powder, baking solda, salt and cinnamon, and mix until just combined. Add the buttermilk and mix again. Add the remaining flour and mix until the batter is smooth and fully incorporated, scraping down the sides of the bowl as needed.
4. Divide the batter evenly between the cupcake liners. Bake until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling and frosting.
5. Once the cupcakes are cool, use a cupcake corer (or small knife) to remove the center of each cupcake. Fill each cupcake with banana pudding (It helps to put the pudding in a piping bag).
6. To make the frosting, beat the butter, powdered sugar, vanilla, and milk or cream together until a smooth frosting forms. Add more milk or cream, a small amount at a time, if needed.
7. Transfer the frosting to a piping bag fitted with a large star tip (I like using a Wilton 1M tip). Pipe the frosting onto each cupcake, then sprinkle with crushed vanilla wafers and decorate each cupcake with a whole vanilla wafer.
Pro Tips
- User overly ripe bananas. They’re the best for baking because they’re easy to mash and really bring out the banana flavor.
- Make sure the cupcakes are completely cool before filling them with banana pudding. If the cupcakes are still warm, the pudding can soften too much and make the cupcakes messy.
- Put the pudding in a piping bag to make it easier to fill the cupcakes.
- For a stronger banana flavor, use banana pudding for the filling. For a more classic vanilla wafer flavor, you can use vanilla pudding and add banana slices on top or inside the cupcake.
- Add the vanilla wafer garnish shortly before serving if possible. The crushed wafers and whole wafers will soften as they sit on the frosting.
- Store the cupcakes in the refrigerator because of the pudding filling. Let them sit at room temperature for a few minutes before serving so the frosting can soften slightly.
FAQs
Can I make banana pudding cupcakes ahead of time?
Yes, you can make banana pudding cupcakes ahead of time. For best results, bake the cupcakes a day in advance, then fill and frost them closer to serving. Since they are filled with pudding, they should be stored in the refrigerator.
Do banana pudding cupcakes need to be refrigerated?
Yes, these cupcakes should be refrigerated because they are filled with banana pudding. Store them in an airtight container in the refrigerator until you are ready to serve them.
How long do banana pudding cupcakes last?
Banana pudding cupcakes are best enjoyed within 2 to 3 days. The cupcakes will still taste good after that, but the vanilla wafers on top may soften and the texture may not be as fresh.
Can I use instant pudding for the filling?
Yes, instant pudding works well for the filling. Make sure the pudding is fully chilled and thickened before adding it to the cupcakes so it does not run out when you bite into them.
Can I freeze banana pudding cupcakes?
I do not recommend freezing fully assembled banana pudding cupcakes because the pudding filling can change texture after thawing. You can freeze the unfrosted, unfilled cupcakes and add the pudding and frosting after they thaw.
These banana pudding cupcakes are such a fun way to turn a classic dessert into a cute, party-ready treat. The soft cupcakes, creamy pudding filling, fluffy frosting, and vanilla wafer topping make them feel extra special without being too complicated. Whether you make them for a birthday, potluck, holiday, or just because, they are a sweet option for anyone who loves banana pudding desserts.
Homemade Banana Pudding Cupcakes
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 large bananas mashed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk or a DIY substitute: mix 1/2 cup milk with 1/2 tablespoon
For the Pudding Filling:
- Any vanilla (or banana) pudding I just used Snack Pack pudding that was pre-made. I only needed 2 Snack Packs total.
Frosting:
- 1 cup butter softened
- 4 cups powdered sugar
- 1 ½ tsp vanilla
- 2 Tbsp milk Or heaving whipping cream if you have it
- Crushed vanilla wafers optional to sprinkle on the top at the end
Instructions
- Preheat the oven and line a cupcake pan with cupcake liners.
- In a large mixing bowl, beat the butter and sugar together until light and creamy. Add the eggs, mashed bananas and vanilla and mix until combined.
- Add about half of the flour, plus the baking powder, baking solda, salt and cinnamon, and mix until just combined. Add the buttermilk and mix again. Add the remaining flour and mix until the batter is smooth and fully incorporated, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the cupcake liners. Bake until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling and frosting.
- Once the cupcakes are cool, use a cupcake corer (or small knife) to remove the center of each cupcake. Fill each cupcake with banana pudding (It helps to put the pudding in a piping bag).
- To make the frosting, beat the butter, powdered sugar, vanilla, and milk or cream together until a smooth frosting forms. Add more milk or cream, a small amount at a time, if needed.
- Transfer the frosting to a piping bag fitted with a large star tip (I like using a Wilton 1M tip). Pipe the frosting onto each cupcake, then sprinkle with crushed vanilla wafers and decorate each cupcake with a whole vanilla wafer.
- Store in the refrigerator to keep the pudding filling fresh.
