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A Banana Pudding Cupcakes topped with whipped cream, a vanilla wafer, and a slice of banana, with the cupcake cut open to reveal a creamy banana filling inside.

Banana Pudding Cupcakes

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Delicious handheld Banana Pudding Cupcakes topped with fluffy banana buttercream, perfect for banana lovers.
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Prep Time 30 minutes
Cook Time 18 minutes
Cool Time 10 minutes
Total Time 58 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 453
Ingredients Method Nutrition Notes

Ingredients
  

Cupcakes:
  • 1 ½ cups all-purpose flour for structure and texture
  • 1 cup granulated sugar adds sweetness
  • 1 teaspoon baking powder helps cupcakes rise
  • ½ teaspoon baking soda balances acidity
  • ½ teaspoon salt enhances flavors
  • 2 teaspoons vanilla extract adds flavor depth
  • 2 eggs slightly beaten (binds ingredients)
  • ½ cup milk provides moisture
  • ½ cup water adjusts batter consistency
  • ¼ cup vegetable oil for moisture and tenderness
  • Filling:
  • 1 package 3.4 oz instant banana pudding mix (quick-setting for filling)
  • 2 cups milk for mixing with pudding powder
Buttercream:
  • 1 cup 2 sticks unsalted butter softened (base for frosting)
  • 1 teaspoon banana extract imparts banana flavor
  • 1 pinch salt balances sweetness
  • 4 cups powdered sugar sweetens and thickens frosting
  • 2-4 tablespoons milk adjust to reach frosting consistency
Optional Toppings:
  • Vanilla wafers for garnish
  • Sliced bananas for garnish

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-count muffin tin with paper liners.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, prepare the banana pudding filling by whisking the pudding mix and milk together in a bowl until it begins to set. Set aside.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Top each cupcake with a whole vanilla wafer and a slice of banana.

Nutrition

Serving: 1gCalories: 453kcalCarbohydrates: 68gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 258mgPotassium: 160mgFiber: 1gSugar: 56gVitamin A: 335IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Notes

Perfect for banana lovers, these banana pudding cupcakes are a delicious twist on the classic dessert, with a soft cupcake, creamy filling, and rich buttercream frosting. If you're short on time, feel free to swap the homemade cupcakes with a box of vanilla or white cake mix.

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