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The Ultimate Banana Pudding Cupcakes: Moist Banana Cake with Creamy Pudding Filling

Close-up of a banana pudding cupcakes with a bite taken out, showing moist cake and creamy frosting topped with crumbs.
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Capture the taste of classic Southern banana pudding in a handheld treat. These cupcakes feature a moist banana cake base, a rich vanilla pudding filling, and a light whipped topping finished with crushed vanilla wafers.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup buttermilk
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1/2 cup cold milk (for pudding)
  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/2 cup vanilla wafer cookies, crushed (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
  4. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the pudding filling. In a small bowl, whisk the instant vanilla pudding mix with 1/2 cup cold milk until thickened, about 2 minutes. Set aside.
  8. Prepare the whipped topping. In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  9. Once the cupcakes are completely cool, use an apple corer or small knife to remove a small core from the center of each cupcake. Save the removed cake pieces.
  10. Spoon or pipe the prepared vanilla pudding into the cavity of each cupcake. Replace the cake core on top.
  11. Frost the tops of the filled cupcakes generously with the whipped topping.
  12. Sprinkle the crushed vanilla wafer cookies over the whipped topping on each cupcake. Serve immediately or chill until ready to serve.

Notes

  • For an extra moist banana cake, use very ripe, spotty bananas.
  • If you prefer a cream cheese frosting instead of whipped cream, substitute the whipped topping ingredients with 8 oz softened cream cheese, 1/2 cup softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract, beaten until smooth.
  • You can use store-bought pudding cups if you want a no-bake filling shortcut, but make sure it is the instant kind for quick setting.

Nutrition

Find it online: https://yumdrizzle.com/banana-pudding-cupcakes-recipe/