What if you had a hankering for banana pudding…but also for cake? We wanted both, so we put them together in the form of Banana Pudding Cupcakes. They have a vanilla wafer tucked in the bottom, a creamy banana pudding center, and light, fluffy frosting with just the right hint of banana. They’re fun to make, satisfy your banana cravings, and they’re gorgeous too.
Banana pudding is one of our favorite things, and cupcakes are another favorite, so it seemed like a no-brainer to marry the two. The result is a spectacular concoction of creamy pudding in a light cake with a banana-flavored buttercream frosting. These cupcakes are pretty darn amazing.
Testing results for banana pudding cupcakes
- We opted for plain yogurt to add moistness to the cupcakes. You could use sour cream instead, but we don’t recommend Greek yogurt.
- These cupcakes are best eaten the day they are assembled. If you want to make them in advance, keep the filling and the cupcakes separate and don’t add the banana to the filling until you’re ready to assemble.
- You can make this recipe using a cake mix if you don’t have time to make the cupcakes from scratch.
I hope you make this recipe. I think you’ll love it!
It’s bananas over here! We love making combos out of favorites, so we came up with a banana pudding cheesecake that is out of this world. My husband thought he’d died and gone to Heaven! And that wasn’t enough, so we also put together a banana pudding layer cake, which is so gorgeous and would be perfect for a dinner party. Our cream cheese banana pudding offers a simpler take on the classic, featuring a layer of sweetened cream cheese with a layer of pudding and bananas, all in a graham cracker crust. It’s so delicious!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Plain yogurt: Not Greek and not flavored. Another option would be sour cream.
Banana: This recipe needs a ripe but not speckled banana. It should still have a bit of firmness.
Pudding mix: You’ll need instant pudding mix for this recipe. The cook-and-serve kind will not set up correctly.
Pin this now to save it for laterHow to make banana pudding cupcakes
- Mix the banana pudding filling first and place it in the refrigerator to set while you make the cupcakes.
- Mix up the cupcake batter and bake the cupcakes.
- While the cupcakes are baking, make the buttercream frosting.
- To assemble, allow the cupcakes to cool completely. Then core out the center and put in a dollop of pudding. Pipe a swirl of frosting and garnish with vanilla wafer and banana slices.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Banana Pudding Cupcakes Recipe
Ingredients
For the filling:
- 1 cup whole milk, cold
- 3 ½ tablespoons (½ of a 3.4 ounce package) instant banana pudding mix
- ½ teaspoon salt
- 1 medium banana, chopped (about ⅔ cup)
For the cupcakes:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon heavy cream
- 3 large eggs, room temperature
- ½ cup plain yogurt (regular yogurt, not Greek)
- 1 teaspoon pure vanilla extract
- 1 ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 vanilla wafer cookies
For the frosting:
- ½ cup unsalted butter, softened
- 3 tablespoons heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 teaspoon banana extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- Optional garnishes:
- Sliced bananas
- Crushed or whole vanilla wafer cookies
Instructions
For the filling:
- Mix the milk, instant banana pudding, and salt in a medium mixing bowl, stirring until well combined.1 cup whole milk, cold, 3 ½ tablespoons (½ of a 3.4 ounce package) instant banana pudding mix, ½ teaspoon salt
- Peel a banana and chop it into small pieces, stirring it into the pudding. Cover the pudding with plastic wrap and place it in the refrigerator to set up while you make your cupcakes.1 medium banana, chopped (about ⅔ cup)
For the cupcakes:
- Preheat your oven to 350 degrees F. Sift the flour, baking powder, baking soda, and salt in a bowl or on parchment paper and set aside.1 ⅔ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the butter, sugar, and cream to the bowl of a stand mixer. Beat together on medium speed until fluffy and pale yellow (1-2 minutes).½ cup unsalted butter, softened, ¾ cup granulated sugar, 1 teaspoon heavy cream
- Add the eggs to the creamed butter and sugar one at a time, ensuring that each egg is fully incorporated before you add the next one. Each egg will take about 15 seconds.3 large eggs, room temperature
- Stop the mixer to scrape the sides of the bowl, and then add the yogurt and vanilla extract.½ cup plain yogurt (regular yogurt, not Greek), 1 teaspoon pure vanilla extract
- Turn the mixer back to medium and allow to mix for another minute or until the yogurt is fully incorporated. It will look as though it has separated. Turn the mixer back to low, slowly add the dry ingredients, and mix until fully incorporated.
- Turn the mixer off and scrape the sides and bottom of the mixer bowl with a rubber spatula to ensure all ingredients are combined. Set your mixture to the side.
- Line each well of a muffin tin with paper liners and place a vanilla wafer cookie into the bottom of each liner. 12 vanilla wafer cookies
- Fill each well ⅔ of the way with the batter.
- Place the cupcakes in the oven and bake for 18-20 minutes or until the edges are golden and a toothpick inserted into the center comes clean.
For the frosting:
- Add the softened butter to the bowl of a stand mixer fitted with a whisk attachment.½ cup unsalted butter, softened
- Allow the butter to whip on medium speed while adding the heavy cream, extracts, and salt.3 tablespoons heavy whipping cream, cold, 1 teaspoon vanilla extract, 1 teaspoon banana extract, ¼ teaspoon salt
- Turn the mixer down to low and slowly add the powdered sugar.2 cups powdered sugar
- When the sugar is mostly incorporated, turn the mixer high and allow it to whip for 3-5 minutes until light and fluffy.
To assemble and decorate:
- Allow the cupcakes to cool completely before coring the center out of each cupcake and filling it with pudding. Spread it to the sides with a knife or offset spatula without letting it spill over the edge.
- Fit a zip-top or piping bag with a large star tip and fill it with frosting.
- Pipe a swirl of frosting on each cupcake and top with a vanilla wafer cookie, crushed vanilla wafer cookies, and sliced bananas.Sliced bananas, Crushed or whole vanilla wafer cookies
Notes
- For the best flavor and texture, use ripe but firm bananas in the pudding filling to avoid browning or mushiness.
- These cupcakes are best enjoyed the same day they’re assembled, especially if you’re garnishing with fresh banana slices.
- If preparing ahead of time, store the cupcakes and pudding separately and frost just before serving to keep everything fresh and picture-perfect.
Nutrition
Questions and tips
Storage
These banana pudding cupcakes should be stored in an airtight container in the refrigerator. They will keep for a couple of days but are best eaten the day they are assembled. Otherwise the bananas will start to turn brown.
You can make the cupcakes in advance and store them for up to 3 days in an airtight container. The frosting can also be stored in the refrigerator for up to 5 days. The pudding can be made ahead and stored in the refrigerator for up to 3 days, but refrain from adding the bananas until right before you fill your cupcakes, or they will turn brown. On the day you plan to serve these, allow the cupcakes to come to room temperature, add bananas to the pudding, and then assemble the cupcakes.
