Banana Pudding Cupcakes

Why You’ll Love This Recipe

Banana Pudding Cupcakes bring together the comforting, sweet flavors of banana pudding in cupcake form. The soft and moist banana cupcakes provide a tender base, while the creamy pudding filling adds a rich and indulgent layer. The light whipped topping and crunchy vanilla wafer on top complete this delightful treat. They’re easy to make, and each bite gives you that nostalgic banana pudding taste that everyone loves. Plus, they’re a fun and unique way to serve this classic dessert!

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter (softened)

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup mashed ripe bananas (about 2 small bananas)

• 1/4 cup buttermilk

For the banana pudding filling:

• 1 (3.4 oz) package instant vanilla pudding mix

• 2 cups whole milk

• 1 teaspoon vanilla extract

For the whipped topping:

• 1 cup heavy whipping cream

• 1 tablespoon powdered sugar

• 1/2 teaspoon vanilla extract

For garnish:

• 12 vanilla wafers (one for each cupcake)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cupcakes:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the banana pudding filling:

1. In a medium bowl, whisk together the instant vanilla pudding mix and whole milk. Continue whisking for 2 minutes, until the pudding thickens.

2. Stir in the vanilla extract and refrigerate the pudding for at least 10 minutes to firm up.

3. Prepare the whipped topping:

1. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

2. Once the whipped cream is fluffy, transfer it to the refrigerator to chill until ready to assemble.

4. Assemble the cupcakes:

1. Once the cupcakes have cooled completely, use a small knife or cupcake corer to remove the center of each cupcake, leaving a small well in the middle.

2. Spoon or pipe the banana pudding filling into the center of each cupcake, filling it generously.

3. Top each filled cupcake with a dollop of whipped topping, smoothing it out with a spatula or spoon.

4. Place a vanilla wafer on top of each cupcake for garnish.

5. Serve and enjoy:

1. Serve the cupcakes chilled, or at room temperature. Store any leftovers in an airtight container in the refrigerator.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 1 hour (including cooling time)

Variations

• Chocolate version: Add a tablespoon of cocoa powder to the dry ingredients for a chocolatey twist on the classic banana pudding flavor.

• Caramelized bananas: Top each cupcake with caramelized banana slices for an extra burst of banana flavor.

• Mini cupcakes: Make mini versions of these cupcakes by using a mini muffin tin, adjusting the baking time to 12-15 minutes.

• Boozy option: Add a splash of rum or banana liqueur to the pudding filling for an adult version of this dessert.

Storage/Reheating

• Storage: These cupcakes can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: While these cupcakes are best served chilled or at room temperature, you can warm them slightly by removing the topping and microwaving them for 10-15 seconds, but the whipped topping is best served fresh.

FAQs

1. Can I make the banana pudding filling ahead of time?

Yes, you can make the banana pudding filling ahead of time. Just store it in the refrigerator in an airtight container for up to 24 hours before assembling the cupcakes.

2. Can I use homemade banana pudding instead of instant pudding?

Yes, you can use homemade banana pudding instead of instant pudding. Just ensure that it’s thick enough to pipe into the cupcakes and that it has cooled before you add it to the cupcakes.

3. Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Be sure to also check that the pudding mix is gluten-free.

4. Can I use a different type of cookie instead of vanilla wafers?

Yes, you can use shortbread cookies, graham crackers, or any other small, crunchy cookie in place of the vanilla wafers. The texture will change, but it will still be delicious!

5. How do I store the cupcakes?

Store the cupcakes in an airtight container in the refrigerator to keep the whipped topping fresh and the pudding filling firm. They should last for 3-4 days.

6. Can I freeze these cupcakes?

You can freeze the cupcakes without the whipped topping or vanilla wafer. Once they’re cooled, wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw them in the refrigerator before adding the topping and wafer.

7. How can I make the whipped topping stiffer?

If you want the whipped topping to hold its shape better, add an extra tablespoon of powdered sugar or a small amount of cornstarch while whipping. This will give it more stability.

8. Can I use non-dairy whipped topping?

Yes, you can use non-dairy whipped topping if you prefer a dairy-free version. You can also make a dairy-free whipped cream using coconut cream or other plant-based creams.

9. How do I prevent the banana pudding from being too runny?

Make sure the pudding mixture has been properly chilled before filling the cupcakes. If it’s too thin, you can add an extra tablespoon of instant pudding mix to thicken it up.

10. Can I make these cupcakes without bananas?

If you want to make a banana-free version, you could swap the bananas for a different fruit flavor, such as strawberry or blueberry, to make a variation of the pudding filling.

Conclusion

Banana Pudding Cupcakes are the perfect combination of nostalgia and innovation. They take the flavors of traditional banana pudding and transform them into a fun, portable cupcake form. With the moist banana cupcakes, creamy pudding filling, fluffy whipped topping, and crunchy vanilla wafer, these cupcakes are a crowd-pleasing treat that’s sure to be a hit at any gathering. Whether you’re making them for a party or just craving a delicious dessert, these cupcakes will always deliver on taste and texture

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