Introduction

Banana Pudding Cupcakes combine the beloved flavors of classic banana pudding with the convenience of a handheld treat. These moist cupcakes are filled with creamy banana pudding, topped with smooth whipped frosting, and finished with a crunchy vanilla wafer and fresh banana slice for the perfect balance of textures.

A soft cupcake sits at the base with a light beige color and is wrapped in a bright yellow liner. On top, there is a thick, smooth white cream layer spiraled high in soft swirls. At the peak of the cream, a crisp banana cookie with a golden-brown color leans against a single round banana slice showing a pale yellow shade with a slightly darker center. The background shows more similar cupcakes with the same layering, with fresh banana slices in the lower corner and a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk
6 egg whites
1 tsp vanilla extract
4 tsp baking powder
1 3/4 cup granulated sugar
2 1/4 cup flour
3/4 cup unsalted butter (softened)
1 banana
24 vanilla wafers
2 (3.4 oz) boxes instant banana pudding mix
4 cups cold milk
2 bananas (diced)
1 cup cold heavy whipping cream
1/2 tsp vanilla
2 tbsp sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two cupcake tins with cupcake liners.
Step 2: In a medium bowl, whisk together 1 cup whole milk, 6 egg whites, and 1 teaspoon vanilla extract until combined.
Step 3: In a separate bowl, combine 4 teaspoons baking powder, 1 3/4 cups sugar, and 2 1/4 cups flour. Stir to mix evenly.
Step 4: Add the wet ingredients to the dry mixture and stir until combined. Then fold in 3/4 cup softened unsalted butter until just incorporated.
Step 5: Using a cookie scoop or 1/4 cup measuring cup, fill each prepared muffin cup about two-thirds full to leave space for rising.
Step 6: Bake cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Step 7: To prepare the filling, whisk 2 boxes of instant banana pudding mix with 4 cups cold milk until smooth. Refrigerate for 10–15 minutes to set.
Step 8: Stir diced bananas (from 2 bananas) into the pudding and return to the fridge.
Step 9: Once cupcakes have cooled, use a spoon or cupcake corer to remove a small section from the top center of each cupcake.
Step 10: Fill the hollow with banana pudding just below the cupcake top, then replace the removed piece to cover the filling.
Step 11: For the frosting, chill a mixing bowl and whisk or beaters in the freezer for 15–30 minutes.
Step 12: Beat 1 cup cold heavy whipping cream, 1/2 teaspoon vanilla, and 2 tablespoons sugar in the chilled bowl until stiff peaks form.
Step 13: Pipe or spread the whipped cream frosting onto each filled cupcake.
Step 14: Top each cupcake with a vanilla wafer and a slice of fresh banana, then serve immediately for best texture.

Tips & Variations

For a richer cupcake, you can substitute half the whole milk with sour cream or buttermilk.
Use ripe but firm bananas to prevent mushy filling.
Try adding a sprinkle of cinnamon or nutmeg to the batter for a warm flavor twist.
These cupcakes are perfect chilled; refrigerate for an hour before serving to allow flavors to meld.

Storage

Store leftover cupcakes covered in the refrigerator for up to 3 days. Because of the fresh banana and pudding filling, it’s best to keep them chilled. When ready to serve, allow to sit at room temperature for about 15 minutes for a softer texture. Avoid freezing as pudding and whipped cream may not hold texture well after thawing.

How to Serve

The image shows a vanilla cupcake with four layers: a light golden cake base, a creamy pale yellow custard filling oozing out from the center, a fluffy white whipped topping swirled generously on top, and a decoration on the peak featuring a circular brown cookie placed behind a fresh yellow banana slice with visible seeds. The cupcake sits on a white marbled surface, with its bright yellow paper wrapper peeled down around it, crumbs scattered nearby, and a fork to the side. In the background, there are blurred cupcakes with similar white whipped topping and banana slice decorations, also in yellow wrappers, along with a jar of custard and whole bananas adding context. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes a day ahead?

Yes, you can bake the cupcakes a day ahead and keep them in an airtight container at room temperature. Prepare and add the pudding filling and frosting the day you plan to serve for the freshest taste.

Can I use regular pudding instead of instant?

Instant pudding is best for this recipe because it sets quickly and stays firm inside the cupcakes. Regular pudding may be too soft or runny to hold shape well.