If you love classic banana pudding and moist, fluffy cupcakes, why not combine them into one irresistible treat? These Banana Pudding Cupcakes bring together the best of both worlds with a light banana cake, a rich pudding center, and a creamy whipped topping—all finished with a crunchy vanilla wafer!
Whether you’re making these for a birthday, holiday gathering, or just a sweet craving, this recipe is guaranteed to be a hit!
🍌 Why You’ll Love These Cupcakes
✅ Perfect Banana Flavor – Fresh bananas make them moist and naturally sweet.
✅ Creamy Pudding Filling – A surprise custard-like center in every bite.
✅ Whipped Frosting & Crunchy Topping – The best texture combo!
✅ Great for Parties & Events – A crowd-pleaser for all ages.
💡 Pro Tip for Bloggers: This recipe is great for monetizing with food-related affiliate products like muffin tins, piping bags, and premium vanilla extract!
📋 Ingredients List
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- ¼ cup milk
For the Banana Pudding Filling:
- 1 cup cold milk
- 1 (3.4 oz) box instant vanilla pudding mix
- ½ cup whipped topping (Cool Whip or homemade)
For the Topping:
- Whipped topping (for frosting)
- Crushed vanilla wafers
- Fresh banana slices (optional)
📝 Step-by-Step Instructions
1️⃣ Preheat & Prep
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2️⃣ Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugar
In a large bowl, beat softened butter and sugar until light and fluffy.
4️⃣ Add Eggs & Bananas
Mix in eggs one at a time, then stir in vanilla extract and mashed bananas.
5️⃣ Combine Wet & Dry
Gradually mix the dry ingredients into the banana mixture, alternating with milk. Don’t overmix!
6️⃣ Fill & Bake
Fill cupcake liners ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely.
7️⃣ Make the Pudding Filling
Whisk together cold milk and vanilla pudding mix until thick. Fold in whipped topping for extra creaminess.
8️⃣ Fill the Cupcakes
Use a knife or cupcake corer to cut a small hole in each cupcake, then fill with banana pudding using a piping bag or spoon.
9️⃣ Frost & Garnish
Top each cupcake with whipped topping, sprinkle with crushed vanilla wafers, and garnish with a banana slice if desired.
📊 Nutrition & Recipe Details
✅ Prep Time: 15 minutes
✅ Cook Time: 20 minutes
✅ Total Time: 35 minutes
✅ Calories: ~310 kcal per cupcake
✅ Servings: 12 cupcakes
💡 Pro Tip: To keep banana slices from browning, brush them with a little lemon juice! 🍋
❓ FAQs – Your Questions Answered!
Q: Can I use fresh whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2 tbsp powdered sugar until stiff peaks form.
Q: How should I store these cupcakes?
Keep them refrigerated in an airtight container for up to 3 days.
Q: Can I make these in advance?
Yes! You can bake the cupcakes a day ahead and store them at room temperature. Fill and frost before serving for the freshest taste.
