A fun twist on classic banana pudding, these Banana Pudding Cupcakes are moist homemade cupcakes filled with creamy banana pudding and topped with a fluffy buttercream and optional banana-themed garnishes. They’re perfect for gatherings or whenever I’m craving a handheld banana dessert.
Why You’ll Love This Recipe
I adore how these cupcakes capture the flavors of banana pudding in a portable format. The light vanilla banana cake is complemented by a creamy pudding center, and the buttercream brings it all together. Plus, they’re easy to share and impressive to serve—even if I’m not feeling like baking a whole cake.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cupcakes:
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1 ½ cups all‑purpose flour
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1 cup granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 teaspoons vanilla extract
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2 eggs, slightly beaten
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½ cup milk
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½ cup water
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¼ cup vegetable oil
Filling:
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3.4-ounce package instant banana pudding
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2 cups milk
Buttercream:
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1 cup (2 sticks) unsalted butter, softened to room temperature
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1 teaspoon banana extract
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1 pinch salt
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4 cups powdered sugar
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2–4 tablespoons milk (start with a little then increase)
Optional Toppings:
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vanilla wafers
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sliced bananas
Directions
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Preheat the oven to 350 °F (175 °C). Line a 12-count muffin tin with paper liners.
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In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Transfer to a stand mixer bowl.
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Add vanilla extract, eggs, milk, water, and vegetable oil. Beat until smooth.
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Fill liners about two-thirds full and bake 18–20 minutes, or until slightly golden and the tops spring back.
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Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Prepare pudding by whisking instant pudding mix and milk until slightly set; set aside.
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Make buttercream: cream the butter, banana extract, and salt for 2–3 minutes until light. Add powdered sugar one cup at a time, then drizzle in milk until desired consistency. Beat for 2–3 minutes to whip it fluffy.
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Once cupcakes are completely cooled, core out centers and fill with pudding. Spread pudding gently to the cupcake tops—reserve any extra pudding.
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Transfer buttercream to a piping bag with an open star tip (Wilton 1M). Pipe frosting onto cupcakes, then top with a vanilla wafer and banana slice if desired.
Servings and timing
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Servings: Makes 12 cupcakes
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Prep time: 30 minutes
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Cook time: 18 minutes
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Total time: Approximately 48 minutes
Variations
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Use white or vanilla cake mix in place of homemade cake batter for a quicker version.
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Swap banana extract for vanilla extract if you can’t find banana flavoring.
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Make homemade vanilla pudding and stir in 2 teaspoons of banana extract for a fully scratch version.
Storage/Reheating
I store leftover cupcakes in an airtight container in the fridge for up to 3 days. If I’ve topped them with fresh bananas, I eat them sooner, as the fruit can brown. You can freeze undecorated, cooled cupcakes for up to 2 months; thaw overnight in the fridge and frost before serving. I don’t recommend microwaving once assembled—enjoy cold or at room temperature.
FAQs
How can I prevent sliced bananas from browning on top?
I like to use very fresh bananas and add them right before serving. You can also lightly brush them with lemon juice to slow browning.
Can I make these ahead of time?
Yes—I bake and fill them ahead, then frost right before guests arrive. I store the un-frosted filled cupcakes, covered, in the fridge for up to 24 hours.
What if I can’t find banana extract?
I simply substitute vanilla extract in the pudding and buttercream for a milder flavor that still works beautifully.
Can these be made gluten-free or dairy-free?
Definitely. I swap the flour for a 1:1 gluten-free blend and use dairy-free milk and butter substitutes. Just check that the pudding mix is also suitable.
What’s the best tool for coring cupcakes?
I usually use a small apple corer or the tip of a piping nozzle. Removing a 1-inch circle works perfectly for filling.
Conclusion
These Banana Pudding Cupcakes are a delightful mash-up of comfort and convenience. I love the creamy center, soft cake, and pretty presentation—and they’re always a hit! Whether I’m bringing them to a party or enjoying them at home, they never disappoint.

Banana Pudding Cupcakes
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- Author: Olivia
- Total Time: 48 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Banana Pudding Cupcakes are a delightful handheld twist on classic banana pudding. With moist vanilla-banana cake, a creamy pudding center, and fluffy banana buttercream, they’re perfect for gatherings and sweet cravings alike.
Ingredients
Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp vanilla extract
2 eggs, slightly beaten
½ cup milk
½ cup water
¼ cup vegetable oil
Filling:
3.4 oz package instant banana pudding
2 cups milk
Buttercream:
1 cup (2 sticks) unsalted butter, softened
1 tsp banana extract
1 pinch salt
4 cups powdered sugar
2–4 tbsp milk (as needed)
Optional Toppings:
Vanilla wafers
Sliced bananas
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Transfer to a stand mixer.
- Add vanilla, eggs, milk, water, and oil. Beat until smooth.
- Fill liners two-thirds full and bake for 18–20 minutes until tops spring back.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk pudding mix and milk until slightly thickened; set aside.
- Make buttercream: beat butter, banana extract, and salt until creamy. Gradually add powdered sugar, then milk until fluffy and smooth.
- Core cooled cupcakes and fill with pudding. Spread pudding gently on top if desired.
- Pipe buttercream using a star tip and top with vanilla wafer and banana slice if using.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Top with fresh bananas just before serving to prevent browning.
- Use a cake mix or vanilla extract for a simpler or milder version.
- Can be made gluten- or dairy-free with appropriate substitutes.
- Freeze undecorated cupcakes up to 2 months; frost after thawing.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 36g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg