Love old fashioned banana pudding? These Banana Pudding Cupcakes are the perfect dessert for you. The homemade cupcakes are filled with a delicious vanilla pudding and fresh banana chunks.
Each one is frosted with a swirl of whipped cream, sprinkled with crushed vanilla wafers, and topped with banana slices.
Banana pudding is a classic Southern dessert. If you go to church potlucks or dinners you have probably seen pans of this amazing pudding dessert.
My husband loves banana pudding, so I'm always looking for fun ways to incorporate it into other desserts. This banana pudding cheesecake is one of our favorites.
When I decided to make cupcakes this week, I knew I wanted to make something new and exciting that included pudding. Adding fresh banana chunks made them taste like an old fashioned banana pudding dessert.
Why You Will Love These
Get ready to turn banana pudding into sweet cupcakes. Our banana pudding cupcakes take all the best parts of banana pudding and transform them into an easy to hold cupcake.
- Easy to make and taste delicious.
- Made from scratch with real ingredients.
- Filled with creamy pudding and banana chunks.
- Frosted with whipped cream and crushed vanilla wafers.
This is a great dessert to try if you are looking for a new and exciting cupcake recipe!
Key Ingredients Needed
Our pudding filled cupcakes are easy to make using basic pantry ingredients. Most of these items are probably in your pantry or fridge right now, so what are you waiting for?
For the Cupcakes
- Butter - Adds a rich, buttery flavor as it mixes with the butter.
- Granulated Sugar - Sweetens the batter and helps to smooth out the butter.
- Eggs - Binds the ingredients together.
- Flavorings - A mixture of vanilla extract, rum extract, salt, and cinnamon give these homemade cupcakes a good flavor.
- Baking Powder & Baking Soda - Provide the lift as the cupcakes bake.
- Flour - Adds structure to the cake ingredients. Read our tutorial to learn how to measure flour correctly.
- Buttermilk - Gives a softer texture and a great flavor to the cupcakes.
For the Vanilla Pudding
- Milk - 2% or whole milk is best to use.
- Sugar - Sweetens the homemade pudding.
- Cornstarch - Thickens the mixture into a creamy texture.
- Egg Yolk - Gives the pudding a rich taste.
- Butter - Makes it smooth and creamy.
How to make Banana Pudding Cupcakes
You are going to love how easy it is to combine two classic desserts into one easy to make treat. Do not get stressed because these banana cream pie cupcakes have a lot of steps. They are easy to do, if you follow our simple instructions.
Make Cupcake Batter
- Make a batch of homemade vanilla pudding ahead of time and let it chill in the fridge until thickened.
- Beat the butter and sugar in a large mixing bowl until light and creamy. Add the eggs and extracts and mix again.
- Mix in the dry ingredients and buttermilk until everything is combined.
Bake and Fill Cupcakes
- Fill a pan with cupcake liners evenly with the batter and bake. Insert a toothpick to check the centers. A few crumbs is good.
- Remove the pan from the oven and let the cupcakes cool completely.
- Use a cupcake corer or icing tip to remove the centers of the cupcakes.
- Dice a small banana and stir it into the chilled pudding. Spoon into the centers of the cupcakes.
- Beat powdered sugar, heavy cream, and vanilla extract until light and fluffy and stiff peaks form.
- Swirl the homemade whipped topping on top of each cupcake and sprinkle with crushed vanilla wafers.
Storage Recommendations
To Serve - Place the filled cupcakes in a tightly sealed container in the fridge for 1 day. These pudding cupcakes are best served the day you fill them because of the fresh bananas.
To Store - Keep the unfilled cupcakes in an airtight container on the counter for 4-5 days.
To Freeze - You can freeze baked cupcakes that have NOT been filled. Keep them in a freezer safe bag or container for 3-4 months. Thaw before filling and frosting.
Recipe Tips
- Use light colored cupcake liners, so they do not take any attention away from the banana cream cupcakes.
- Make sure the cupcakes are completely cool before adding the pudding and bananas.
- Use a piping bag with icing tip 1M to make bakery style swirls on the tops of the banana cupcakes.
- Serve these cupcakes for Easter dinner or summer potlucks.
- Want more banana flavor? Fill these banana cupcakes with the homemade banana pudding mix and top with Cool Whip.
FAQ'S
Can these cupcakes be made ahead of time?
The filled cupcakes are best made and served the same day because the bananas may turn brown. You can bake the cupcakes and make the pudding ahead of time, then assemble and frost the day you want to serve them.
How do you keep the bananas from turning brown?
Dip each banana slice in lemon juice and place on a paper towel to dry. Wait a few minutes, then chop some for the filling or for the cupcake topper.
More Filled Cupcakes
- Lemon Meringue Cupcakes
- Dirt Cupcakes
- Chocolate Cupcakes with Raspberry Filling
- Strawberry Cheesecake Cupcakes
- Reese's Peanut Butter Cupcakes
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Recipe
Banana Pudding Cupcakes
Enjoy all the flavors of banana cream pie in these Banana Pudding Cupcakes. Homemade vanilla cupcakes, banana pudding, and a swirl of whipped cream make these a delicious treat for banana lovers.
Ingredients
For the Banana Pudding
- 1 cup whole milk
- ¼ cup granulated sugar
- 1 ½ tablespoons corn starch
- ¼ teaspoon table salt
- 1 egg yolk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla bean paste
- 1 banana
For the Cupcake
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 ½ cups all-purpose flour*
- 1 ¼ cups buttermilk
For the Topping
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 banana
- 4-5 Nilla wafers, crushed
Instructions
- Place milk, sugar, corn starch, salt, and egg yolk in blender. Pulse 5 seconds or until mixed. Pour into a saucepan. Use a spatula to scrape sides of blender to ensure all mixture goes into the saucepan.
- Heat over low-medium heat, stirring constantly until thickened. This will take about 7-8 minutes. Reduce heat and cook an additional 2 minutes, stirring slowly.
- Remove from heat and stir in butter and vanilla bean paste. Pour into a bowl and place a piece of plastic wrap directly touching surface of hot pudding. Cool to room temperature, then refrigerate until chilled and thickened.
- Preheat oven to 350°F. Place 24 cupcake liners in muffin pans.
- Beat butter and sugar until creamy. Add eggs, vanilla extract, and rum extract. Beat again.
- Mix in cinnamon, baking powder, baking soda, salt, and some flour. Slowly add buttermilk and rest of flour until everything is combined.
- Spoon evenly into 24 cupcake liners. Bake 17-19 minutes, or until a toothpick inserted in center comes out mostly clean. Remove and cool completely.
- Place mixing bowl and beater attachment in freezer for 10-15 minutes. Remove and add heavy creamy, powdered sugar, and vanilla to bowl. Beat until stiff peaks form. Place in refrigerator.
- Use a large piping tip or cupcake corer to remove cupcake centers. Set aside for future use (or as a snack while you finish off these cupcakes!).
- Dice banana and stir into vanilla pudding, then spoon into center of cupcakes.
- Spoon whipped topping into piping bag fitted with icing tip 1M. Add swirls to tops of cupcakes.
- Sprinkle with crushed Nilla wafers and top with a banana slice right before serving.
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 164mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Brenda ray
Please put a link at the top of your site to go direct to the recipe. I want to get the recipe but not be forced to read thru all the unnecessary information to get to it. Too time consuming.
Jocelyn
There is a link directly above the very first picture that takes you right to the recipe. It says "banana pudding cupcakes recipe". I hope that helps!
Jamie
Or just enjoy the fact that she nicely published a free recipe for you and not gripe about the way she does it. It took you longer to write a comment than it did to scroll and see the recipe. Some of us enjoy reading about the baker.