These soft, fluffy Banana Pudding Cupcakes are stuffed with creamy banana pudding and topped with a cloud of banana buttercream that tastes like childhood in every bite. I first made these for Liam's birthday party last spring, and he took one bite and declared them "better than the bakery ones, Mom!"
If you're craving something sweet and comforting, you might also love my Tiramisu Cupcakes or Lemon Layer Cake. They're simple to put together, use everyday ingredients, and deliver that nostalgic banana pudding flavor in the most adorable handheld form.
Why You'll Love These Banana Pudding Cupcakes
These Banana Pudding Cupcakes bring together everything you love about classic banana pudding in a fun, portable treat. The cake itself is tender and moist, with just the right amount of banana flavor. Then comes the surprise: a generous scoop of silky banana pudding tucked inside. Top it all off with swirls of rich banana buttercream, and you've got a dessert that feels bakery-fancy but comes together in under an hour.
They're also incredibly beginner-friendly. No fancy techniques, no complicated steps. Just mix, bake, fill, and frost. Kids love helping with these, especially when it comes to pressing vanilla wafers on top.
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Banana Pudding Cupcakes Ingredients
Here's a simple lineup of ingredients you probably already have. These Banana Pudding Cupcakes come together with basic pantry staples and a couple of special touches.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes:
- All-purpose flour: Forms the structure and keeps the cupcakes soft and tender.
- Granulated sugar: Sweetens the batter and helps create a light, fluffy texture.
- Baking powder and baking soda: Work together to give the cupcakes their rise.
- Salt: Balances the sweetness and brings out the banana flavor.
- Vanilla extract: Adds warmth and depth to the cake.
- Eggs: Bind everything together and add moisture.
- Milk and water: Keep the batter smooth and the crumb tender.
- Vegetable oil: Creates a moist, soft cupcake that stays fresh for days.
For the Filling:
- Instant banana pudding mix: The star of the filling. Make sure it's instant, not cook-and-serve, so it sets quickly and smoothly.
- Milk: Turns the pudding mix into a creamy, spoonable filling.
For the Buttercream:
- Unsalted butter: Creamed until fluffy, it's the base of the frosting. Room temperature butter makes all the difference.
- Banana extract: Gives the frosting that bold banana flavor without adding moisture.
- Salt: Just a pinch to balance the sweetness.
- Powdered sugar: Sweetens and thickens the frosting into perfect swirls.
- Milk: Adjusts the consistency so the frosting is pipeable and smooth.
Optional Toppings:
- Vanilla wafers: A classic banana pudding touch that adds a little crunch.
- Sliced bananas: Pretty and delicious, though they'll brown quickly, so add them right before serving.
How to Make Banana Pudding Cupcakes
These easy Banana Pudding Cupcakes come together in just a few simple steps. Everything's straightforward, and you'll have a beautiful batch ready in less than an hour.
Preheat the oven: Set your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Transfer the mixture to the bowl of a stand mixer.
Combine the wet ingredients: Add the eggs, vanilla extract, milk, water, and vegetable oil to the mixer. Beat on medium speed until the batter is smooth and everything is fully combined, about 1 to 2 minutes.
Fill and bake: Spoon the batter into the lined muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until the tops are lightly golden and spring back when gently pressed.
Cool the cupcakes: Remove the pan from the oven and let the cupcakes sit for 5 minutes. Then transfer them to a wire rack to cool completely before filling.
Prepare the pudding filling: In a medium bowl, whisk together the instant banana pudding mix and milk until the pudding starts to thicken. It doesn't need to be fully set yet. Set it aside while you make the frosting.
Make the banana buttercream: In a stand mixer, beat the softened butter, banana extract, and salt for 2 to 3 minutes until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add milk one tablespoon at a time until the frosting reaches a smooth, pipeable consistency. Beat for another 2 to 3 minutes to make it extra fluffy.
Core and fill the cupcakes: Once the cupcakes are completely cool, use a cupcake corer or small spoon to scoop out the center of each one. Fill each hollow with banana pudding, spreading it gently to the edges.
Frost the cupcakes: Transfer the buttercream to a piping bag fitted with a star tip, like a Wilton 1M. Pipe generous swirls on top of each cupcake.
Add the toppings: Finish each cupcake with a whole vanilla wafer and a slice of fresh banana, if you like. Serve and enjoy!
Substitutions and Variations
Want to mix things up? Here are a few simple swaps that work beautifully with these Banana Pudding Cupcakes with pudding filling.
- Use a cake mix: Swap the homemade batter for a white or vanilla cake mix if you're short on time. Just follow the box directions and bake as usual.
- Try vanilla extract: If you don't have banana extract for the frosting, vanilla extract works just as well. You'll still get plenty of banana flavor from the pudding.
- Skip the fresh bananas: The sliced banana garnish is pretty, but it browns quickly. Leave it off if you're making these ahead or serving them later.
- Add mix-ins: Fold mini chocolate chips or chopped walnuts into the batter for extra texture and flavor.
- Make them chocolate: Use a chocolate cake mix and top with chocolate buttercream for a fun twist on banana pudding.
Equipment For Banana Pudding Cupcakes
Here's what you'll need to make these Banana Pudding Cupcakes from start to finish.
- Muffin tin (12-count): A standard size works perfectly.
- Paper liners: Keeps cleanup easy and makes the cupcakes look bakery-pretty.
- Stand mixer or hand mixer: For mixing the batter and whipping the frosting.
- Cupcake corer or spoon: A corer makes clean work of removing the centers, but a small spoon works just as well.
- Piping bag with a star tip (Wilton 1M): Gives you those beautiful swirls on top. If you don't have one, you can spread the frosting with a knife.
How to Store Banana Pudding Cupcakes
Since these Banana Pudding Cupcakes are filled with pudding, they need a little extra care when it comes to storage.
Do banana pudding cupcakes need to be refrigerated? Yes. The pudding filling means these cupcakes should be stored in the fridge. Keep them in an airtight container for up to 3 days.
Before serving, let them sit at room temperature for about 10 to 15 minutes. The frosting will soften slightly, and the flavors will come back to life.
If you're making them ahead, you can bake and fill the cupcakes a day in advance. Just wait to frost them until a few hours before serving so the buttercream stays fresh and fluffy.
Serving Suggestions
These handheld banana desserts are wonderful on their own, but here are a few fun ways to serve them.
- With a glass of cold milk: Classic and comforting, especially for kids.
- Alongside fresh fruit: Sliced strawberries or blueberries add a fresh, fruity contrast.
- At a party: Arrange them on a tiered stand for birthdays, showers, or potlucks. They disappear fast.
- With a dollop of whipped cream: A little extra indulgence never hurt anyone.
Expert Tips
- Don't overmix the batter: Mix just until the ingredients come together. Overmixing can make the cupcakes dense.
- Use instant pudding: Cook-and-serve pudding won't set properly in the cupcakes. Stick with instant for the best texture.
- Room temperature butter is key: Softened butter whips up fluffier and lighter. Leave it out for about an hour before you start.
- Don't skip the cooling step: Filling warm cupcakes will melt the pudding and turn everything into a mess. Let them cool completely.
- Pipe right before serving: The frosting holds up best when it's freshly piped. If you're making these ahead, frost them the day you plan to serve.
- Add toppings last: If you're using fresh banana slices, add them right before serving so they don't turn brown.
FAQ
Can you use pudding as a cupcake filling?
Absolutely! Instant pudding makes a creamy, smooth filling that sets up nicely inside cupcakes. Just make sure to use instant pudding mix, not the cook-and-serve kind. It thickens quickly and holds its shape without getting runny.
Do banana pudding cupcakes need to be refrigerated?
Yes, they do. Since they're filled with pudding, these Banana Pudding Cupcakes should be stored in an airtight container in the fridge. They'll stay fresh for up to 3 days. Let them sit at room temperature for 10 to 15 minutes before serving so the frosting softens a bit.
How to do banana cupcakes?
Start by mixing a simple vanilla cupcake batter with banana extract or mashed bananas. Bake them until golden and springy. Once they're cool, core out the centers and fill each one with banana pudding. Top with banana buttercream and garnish with vanilla wafers or fresh banana slices.
What are the four ingredients in a banana pudding recipe?
Traditional banana pudding uses instant pudding mix, milk, vanilla wafers, and sliced bananas. Some recipes add whipped cream or Cool Whip for extra fluff. In these Banana Pudding Cupcakes, the pudding filling uses just the pudding mix and milk, keeping it simple and creamy.
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Banana Pudding Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a 12-count muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the remaining cupcake ingredients (vanilla extract, eggs, milk, water, and vegetable oil) to the bowl. Beat with a stand mixer until the batter is smooth.
- Spoon the batter into the prepared cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until the tops are lightly golden and spring back when touched.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Meanwhile, prepare the banana pudding filling by whisking the pudding mix and milk together in a bowl until it begins to set. Set aside.
- To make the buttercream, beat the softened butter, banana extract, and salt in a stand mixer for about 2-3 minutes, until lighter in color and fluffy.
- Gradually add powdered sugar, one cup at a time, until fully incorporated. Then, add milk one tablespoon at a time to achieve your desired consistency. Beat for another 2-3 minutes to fluff up the frosting.
- Once cupcakes have cooled, core the centers and fill with the banana pudding. Spread the pudding over the top of the cupcakes, letting it cover the sides.
- Fill a piping bag fitted with an open star tip (Wilton 1M) with the buttercream frosting. Pipe a swirl of buttercream on top of each cupcake.
- Top each cupcake with a whole vanilla wafer and a slice of banana.
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