banana pudding cupcakes

Get ready to enjoy a delightful twist on a classic dessert with Banana Pudding Cupcakes. These moist and fluffy cupcakes are infused with the sweet and creamy flavors of banana pudding. Topped with a light and fluffy whipped cream frosting and garnished with a sprinkle of crushed vanilla wafers, these cupcakes are a miniature version of the beloved banana pudding. Perfect for any occasion or as a sweet treat to satisfy your banana cravings.


For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup mashed ripe bananas (about 2 medium-sized bananas)
  • 1/4 cup whole milk

For the banana pudding filling:

  • 1 (3.4-ounce) package instant banana pudding mix
  • 1 3/4 cups whole milk
  • 1/2 cup sliced ripe bananas

For the whipped cream frosting:

  • 1 1/2 cups heavy cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For garnish:

  • Crushed vanilla wafers


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the butter mixture and mix until well combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
  7. Divide the batter evenly among the cupcake liners, filling each one about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

For the banana pudding filling:

  1. In a mixing bowl, whisk together the instant banana pudding mix and whole milk until smooth and thickened.
  2. Fold in the sliced ripe bananas.
  3. Using a small spoon or a cupcake corer, gently remove the center of each cupcake to create a well.
  4. Spoon or pipe the banana pudding filling into the center of each cupcake.

For the whipped cream frosting:

  1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Transfer the whipped cream frosting to a piping bag fitted with your desired tip.
  3. Pipe the whipped cream frosting onto each cupcake, covering the banana pudding filling.
  4. Sprinkle crushed vanilla wafers on top of each cupcake for garnish.

Chill the Banana Pudding Cupcakes in the refrigerator until ready to serve.