banana pudding cupcake recipe

Written ByJenny Smyth Posted on
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The Best banana pudding cupcake recipe

I’m so excited to share with you my favorite banana pudding cupcake recipe. This dessert is a classic, and for good reason – it’s moist, creamy, and full of flavor. I’ve been making these cupcakes for years, and they’re always a hit with my family and friends.

Whether we’re celebrating a special occasion or just need a sweet treat after dinner, these cupcakes never disappoint. The best part about this recipe is that it’s incredibly easy to make. You can whip up the batter in just a few minutes, and the cupcakes will be ready in no time.

Plus, the combination of banana puree, pudding mix, and vanilla extract is absolute perfection. I like to serve them topped with whipped cream and a sprinkle of nutmeg – it’s the perfect finishing touch. As for where this recipe comes from, I’m not entirely sure.

I think I might have found it in an old Southern Living magazine or something. But regardless of its origins, it’s been a staple in my household for years. My kids love helping me make the batter (they get to mash up the bananas!)

, and my husband loves being the official taste-tester. One thing I love about this recipe is how versatile it is. You can make them as individual cupcakes or as a large cake – either way, they’re sure to be a crowd-pleaser.

And if you’re feeling fancy, you can even top them with caramel sauce or chocolate shavings. If you haven’t already tried this recipe, I highly recommend giving it a shot. Your family (and their taste buds) will thank you!

Banana Pudding Cupcakes

4.9 from 1140 votes

Moist banana cupcakes topped with a creamy vanilla pudding frosting and garnished with vanilla wafer crumbs. These cupcakes capture the classic flavors of banana pudding in a handheld treat.

Prep Time20 mins
Cook Time22 mins
Resting Time0 mins
Total Time42 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 cup)
1/4 cup buttermilk

For the Pudding Frosting

1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For Garnish

12 vanilla wafer cookies, crushed
12 whole vanilla wafer cookies (optional)

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a 12-cup muffin tin with paper liners.
3In a medium bowl, whisk together flour, baking soda, and salt.
4In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
6In a separate bowl, combine mashed bananas and buttermilk.
7Add the flour mixture to the butter mixture in three additions, alternating with the banana mixture, beginning and ending with flour.
8Mix until just combined; do not overmix.
9Divide batter evenly among the prepared muffin cups, filling each about two-thirds full.
10Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
11Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
12Meanwhile, prepare the frosting.
13In a large bowl, whisk together instant pudding mix and cold milk for 2 minutes until thickened.
14In a separate chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
15Gently fold the whipped cream into the pudding until smooth.
16Transfer frosting to a piping bag fitted with a star tip.
17Pipe a generous swirl of frosting onto each cooled cupcake.
18Sprinkle crushed vanilla wafers over the frosting and top each with a whole wafer if desired.

🔧Equipment

Muffin tin with 12 cups
Paper liners
Mixing bowls
Electric mixer
Wire rack
Spatula
Piping bag with star tip

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For best flavor, use very ripe bananas with brown spots. Cupcakes can be stored in the refrigerator for up to 2 days but are best enjoyed the day they are made.

Watch Video Of How Banana Pudding Cupcakes Works

These banana pudding cupcakes are perfect for any occasion – whether it’s a birthday party, holiday gathering, or just a Tuesday (because why not?!) They’re also incredibly easy to reheat – simply pop them in the microwave for 10-15 seconds and enjoy!

As for storage ideas… well, let’s be real: who needs storage ideas when these babies are best consumed fresh?

Store them in an airtight container at room temperature for up to 3 days without refrigeration.

❓ Frequently Asked Questions About Banana Pudding Cupcakes

Q: What type of bananas should I use?

You can use any type of banana you like – ripe or green! However, if you want the best results, I recommend using ripe Cavendish bananas.

Q: Can I substitute the pudding mix with something else?

Nope! The pudding mix is what gives these cupcakes their signature creamy texture. You can try substituting with something like sour cream or Greek yogurt, but keep in mind that they might not turn out quite the same.

Q: Do I need to chill the cupcakes before serving?

Nope again! These cupcakes are best served at room temperature. If you chill them beforehand, they’ll be fine – but they’ll be even better if you let them come to room temp before serving.

Q: Can I make these cupcakes gluten-free?

Yes! Simply substitute the all-purpose flour with gluten-free flour and proceed as instructed.

Q: How long do these cupcakes keep?

Theoretically speaking… If stored in an airtight container at room temperature, these cupcakes will keep for up to 3 days without refrigeration.

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