Banana Pudding Cupcakes are not just a treat; they are a life-saver for busy families! With a quick preparation time and simple steps, you can whip up these cupcakes for a spontaneous dessert for those midweek cravings or as the star of the show at gatherings. If you love other delightful desserts like our Chocolate Lava Cake, then you’ll find yourself reaching for this recipe over and over again. So, grab those ripe bananas and get ready to indulge in this scrumptious treat!

What are Banana Pudding Cupcakes?

Now, let’s have a little fun with the name, shall we? Banana Pudding Cupcakes—it’s a mouthful, but isn’t it intriguing? Did these cupcakes emerge from a grumpy chef with an aversion to scooping pudding? Or perhaps they were invented by a grandmother who wanted to incorporate her famous banana pudding into a portable form for her grandkids? They say, “the way to a man’s heart is through his stomach,” and these cupcakes certainly prove that! Light, fluffy, and filled with rich pudding, they are sure to win anyone over. Why not join the cupcake revolution and give this amusingly named dish a whirl in your kitchen?

Why You’ll Love Banana Pudding Cupcakes

These Banana Pudding Cupcakes are not just delicious—they are three-fold amazing! First, the highlight of this dish is the dreamy banana pudding filling that surprises you with each bite. Imagine soft, fluffy cupcakes filled with creamy goodness that recreates the nostalgic taste of childhood desserts.

Second, making these cupcakes at home is a cost-saving treat compared to buying them at a bakery or restaurant. With basic pantry ingredients and some ripe bananas, you’re all set to impress without breaking the bank.

Lastly, drizzle them with caramel sauce or top with crushed vanilla wafers, and you’ve got yourself a beautiful dessert that looks as good as it tastes! If you love indulgent desserts, our Vanilla Milkshake Recipe will also tickle your taste buds. So, why not roll up your sleeves and give this delightful recipe a try today?

How to Make Banana Pudding Cupcakes

Quick Overview

Making Banana Pudding Cupcakes is a breeze! The recipe is simple, taking less than an hour from start to finish. The cupcakes have a soft and tender texture, with a creamy banana pudding filling that makes each bite a treat. And who can resist the luscious frosting and delightful toppings? Trust us; your taste buds will thank you!

Key Ingredients for Banana Pudding Cupcakes

To make these scrumptious Banana Pudding Cupcakes, you will need the following ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 ripe bananas, mashed
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1/2 cup whipped cream or whipped topping (optional)
1/2 cup unsalted butter (for frosting)
8 oz cream cheese (softened)
2 cups powdered sugar
1 tsp vanilla extract (for frosting)
1–2 tbsp milk or cream (optional, for frosting)
1/2 cup crushed vanilla wafer cookies (for topping)
Banana slices (for garnish)
Caramel sauce (for garnish)

Step-by-Step Instructions

Preheat the Oven: First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Make the Cupcake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla and mashed bananas.
Combine with Dry Ingredients: Alternate adding the flour mixture and buttermilk to the banana mixture, starting and ending with the flour. Mix until just combined; avoid overmixing.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely in the pan on a wire rack.
Prepare the Pudding Filling: In a separate bowl, whisk the pudding mix with cold milk for 2 minutes until thickened. Chill for 10 minutes, and if desired, fold in whipped cream for a lighter texture.
Fill the Cupcakes: Once the cupcakes have cooled, use a cupcake corer or a knife to remove the center of each cupcake. Fill each cupcake with the prepared pudding.
Make the Frosting: Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add milk as needed to reach the desired consistency.
Decorate: Pipe the frosting onto each cupcake. Sprinkle crushed vanilla wafers over the top and garnish with banana slices and caramel sauce.

What to Serve Banana Pudding Cupcakes With

Now that you have made these delightful Banana Pudding Cupcakes, consider serving them alongside a refreshing glass of iced tea or a warm cup of coffee. You could also pair them with a light fruit salad for a colorful contrast! These cupcakes would shine at any gathering, making them a perfect accompaniment for summer barbecues or birthday parties.

Top Tips for Perfecting Banana Pudding Cupcakes

To ensure your Banana Pudding Cupcakes turn out perfect, here are some useful tips:

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best results.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cupcakes light and fluffy.
Cool Completely: Make sure your cupcakes are completely cool before filling and frosting them to prevent melting.

Storing and Reheating Tips

If you have leftovers, store your Banana Pudding Cupcakes in an airtight container in the refrigerator. They can last for up to 3 days, maintaining their delightful texture. If you want to freeze them, wrap each cupcake tightly in plastic wrap or aluminum foil. They can be frozen for up to 2 months. To enjoy them later, simply thaw in the refrigerator overnight and then enjoy at room temperature or lightly reheated.

So what are you waiting for? Dive into this delightful recipe and treat yourself and your loved ones to the fluffy, creamy goodness of Banana Pudding Cupcakes!

Banana Pudding Cupcakes

If you’re looking for a dessert that is creamy, flavorful, and fun to make, then Banana Pudding Cupcakes are the answer! These delightful treats combine the beloved flavors of classic banana pudding with the fluffy goodness of cupcakes—creating a dessert that will surely impress your family and friends. Did you know that banana pudding was first served at the 1939 New York World's Fair? A delicious blend of bananas, vanilla pudding, and whipped cream has charmed its way into the hearts of many, making it a staple in Southern kitchens. Banana Pudding Cupcakes are not just a treat; they are a life-saver for busy families! With a quick preparation time and simple steps, you can whip up these cupcakes for a spontaneous dessert for those midweek cravings or as the star of the show at gatherings. If you love other delightful desserts like our Chocolate Lava Cake, then you’ll find yourself reaching for this recipe over and over again. So, grab those ripe bananas and get ready to indulge in this scrumptious treat!

Print Recipe Pin Recipe

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 ripe bananas mashed
1 3.4 oz box instant vanilla pudding mix
1 1/2 cups cold milk
1/2 cup whipped cream or whipped topping optional
1/2 cup unsalted butter for frosting
8 oz cream cheese softened
2 cups powdered sugar
1 tsp vanilla extract for frosting
1 –2 tbsp milk or cream optional, for frosting
1/2 cup crushed vanilla wafer cookies for topping
Banana slices for garnish
Caramel sauce for garnish

Instructions

reheat the Oven: First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Make the Cupcake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla and mashed bananas.
Combine with Dry Ingredients: Alternate adding the flour mixture and buttermilk to the banana mixture, starting and ending with the flour. Mix until just combined; avoid overmixing.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely in the pan on a wire rack.
Prepare the Pudding Filling: In a separate bowl, whisk the pudding mix with cold milk for 2 minutes until thickened. Chill for 10 minutes, and if desired, fold in whipped cream for a lighter texture.
Fill the Cupcakes: Once the cupcakes have cooled, use a cupcake corer or a knife to remove the center of each cupcake. Fill each cupcake with the prepared pudding.
Make the Frosting: Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add milk as needed to reach the desired consistency.
Decorate: Pipe the frosting onto each cupcake. Sprinkle crushed vanilla wafers over the top and garnish with banana slices and caramel sauce.
What to Serve Banana Pudding Cupcakes With
Now that you have made these delightful Banana Pudding Cupcakes, consider serving them alongside a refreshing glass of iced tea or a warm cup of coffee. You could also pair them with a light fruit salad for a colorful contrast! These cupcakes would shine at any gathering, making them a perfect accompaniment for summer barbecues or birthday parties.
Top Tips for Perfecting Banana Pudding Cupcakes
To ensure your Banana Pudding Cupcakes turn out perfect, here are some useful tips:
Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best results.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cupcakes light and fluffy.
Cool Completely: Make sure your cupcakes are completely cool before filling and frosting them to prevent melting.
Storing and Reheating Tips
If you have leftovers, store your Banana Pudding Cupcakes in an airtight container in the refrigerator. They can last for up to 3 days, maintaining their delightful texture. If you want to freeze them, wrap each cupcake tightly in plastic wrap or aluminum foil. They can be frozen for up to 2 months. To enjoy them later, simply thaw in the refrigerator overnight and then enjoy at room temperature or lightly reheated.
So what are you waiting for? Dive into this delightful recipe and treat yourself and your loved ones to the fluffy, creamy goodness of Banana Pudding Cupcakes!