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.

Banana Pudding Cupcakes

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:

  • 1 ½ cups all‑purpose flour

  • 1 cup granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons vanilla extract

  • 2 eggs, slightly beaten

  • ½ cup milk

  • ½ cup water

  • ¼ cup vegetable oil

Filling:

  • 3.4-ounce package instant banana pudding

  • 2 cups milk

Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature

  • 1 teaspoon banana extract

  • 1 pinch salt

  • 4 cups powdered sugar

  • 2–4 tablespoons milk (start with a little then increase)

Optional Toppings:

  • vanilla wafers

  • sliced bananas

Directions

  1. Preheat the oven to 350 °F (175 °C). Line a 12-count muffin tin with paper liners.

  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Transfer to a stand mixer bowl.

  3. Add vanilla extract, eggs, milk, water, and vegetable oil. Beat until smooth.

  4. Fill liners about two-thirds full and bake 18–20 minutes, or until slightly golden and the tops spring back.

  5. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  6. Prepare pudding by whisking instant pudding mix and milk until slightly set; set aside.

  7. 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.

  8. Once cupcakes are completely cooled, core out centers and fill with pudding. Spread pudding gently to the cupcake tops—reserve any extra pudding.

  9. 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

  • Servings: Makes 12 cupcakes

  • Prep time: 30 minutes

  • Cook time: 18 minutes

  • Total time: Approximately 48 minutes

Variations

  • Use white or vanilla cake mix in place of homemade cake batter for a quicker version.

  • Swap banana extract for vanilla extract if you can’t find banana flavoring.

  • 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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Pudding Cupcakes

Banana Pudding Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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

24 tbsp milk (as needed)

Optional Toppings:

Vanilla wafers

Sliced bananas


Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Transfer to a stand mixer.
  3. Add vanilla, eggs, milk, water, and oil. Beat until smooth.
  4. Fill liners two-thirds full and bake for 18–20 minutes until tops spring back.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Whisk pudding mix and milk until slightly thickened; set aside.
  7. Make buttercream: beat butter, banana extract, and salt until creamy. Gradually add powdered sugar, then milk until fluffy and smooth.
  8. Core cooled cupcakes and fill with pudding. Spread pudding gently on top if desired.
  9. 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

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star