Banana pudding cupcakes are moist banana-flavored cupcakes filled with creamy banana pudding and topped with a light and fluffy whipped cream cheese frosting. This dessert is perfect for times when you can’t decide between banana pudding and banana cake!
Banana pudding cupcakes are moist banana cupcakes filled with banana pudding and topped with homemade whipped topping. They’re the perfect mash-up of banana cake and banana pudding!
There are quite a few steps because you’re making the cupcakes, filling, and topping, but the recipe goes quickly. I’ve also included tips below in case you’d like to make part of the recipe ahead of time.
Ingredient notes and substitutions
- Vanilla pudding mix: Different brands of instant vanilla pudding will produce lighter or darker yellow vanilla pudding. Instant banana pudding mix will provide a stronger banana flavor.
- Whole milk: Whole milk will give you richer, creamier pudding. You can use low-fat or 2% if you prefer. You could also use almond milk or another plant-based milk.
- All-purpose flour: Weighing the flour is the most accurate way to measure it. Simply click on “metric” just above the ingredients for the weights. You can also sift or stir the flour well to break it up, lightly spoon it into the measuring cup, and level. Avoid packing the flour as that will give you dry or dense cupcakes.
- Salted butter: Unsalted butter + an additional 1/4 teaspoon of salt can be used in place of the salted butter.
- Cream cheese: I recommend using full-fat or 1/3-less fat cream cheese. Greek yogurt can be used for a lighter, tangier topping.
- Heavy cream: Make sure your heavy cream is very cold before you start your homemade whipped topping. If it’s warm, it won’t for the peaks that you want for the frosting. You can also find more tips for making homemade whipped cream here.
How to make banana pudding cupcakes
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Filling
Step 1: Reserve 2 tablespoons of dry vanilla pudding mix. Set aside.
Step 2: In a medium bowl, whisk together the vanilla pudding mix, 1 ½ cups of whole milk, and chopped bananas until smooth and thickened, about 2 minutes.
Step 3: Cover and refrigerate until ready to use.
Cupcakes
Step 4: Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
Step 5: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.
Step 6: In a large bowl, combine the melted and slightly cooled butter with the granulated sugar, whisking until well combined.
Step 7: Add the egg and mix until fully incorporated.
Step 8: Stir in the mashed bananas and whole milk.
Step 9: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
Step 10: Divide the batter evenly among the cupcake liners, filling each about â…” full.
Step 11: Bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 12: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 13: Once the cupcakes have cooled, use a small knife or a cupcake corer to remove a small portion of the center of each cupcake, creating a hole for the filling.
Step 14: Spoon the prepared banana pudding filling into each cupcake cavity. Set aside.
Topping
Step 15: In a large mixing bowl, beat the softened cream cheese until smooth.
Step 16: Add the heavy cream, powdered sugar, the reserved 2 tablespoons of vanilla pudding mix, and salt.
Step 17: Beat the mixture on medium-high speed until stiff peaks form, about 3-4 minutes.
Step 18: Pipe or dollop the whipped topping over each filled cupcake.
Step 19: Garnish with additional banana slices and vanilla wafers if desired.
Recipe Tips!
- Make ahead: You can prepare the cupcakes a day in advance unassembled. Store the unfrosted cupcakes at room temperature in an airtight container, and store the filling in an airtight container in the refrigerator. Assemble and frost them just before serving to keep them from getting soggy.
- Freezing: You can freeze the cupcakes until you’re ready to make the cupcakes. Simply bake the cupcakes, let them cool on a cooling rack, wrap tightly, and then freeze for up to 1 month. Thaw the cupcakes and assemble as directed.
Storage
Store the banana pudding cupcakes in an airtight container in the refrigerator. They will keep for up to 3 days when properly stored in the fridge.
However, they are best eaten within the first 2 days, as the cupcakes may become slightly soggy over time due to the pudding filling.
More cupcake recipes!
If you’ve tried this banana pudding cupcake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Banana Pudding Cupcakes
Equipment
- Muffin tin
Ingredients
Filling
- 3.4 ounce package instant vanilla pudding mix reserve 2 Tablespoons of the dry mix for the topping
- 1 ½ cups whole milk
- ½ cup bananas chopped, chop then measure
Cupcakes
- 1 ½ cups all-purpose flour, properly measured
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter melted and cooled slightly
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 cup bananas mashed, about 2 large bananas
- ½ cup whole milk room temperature
Topping
- 4 ounces cream cheese softened
- 1 ½ cups cold heavy cream
- ¾ cup powdered sugar
- 2 tablespoons reserved dry vanilla pudding mix
- ½ teaspoon salt
- Sliced bananas optional garnish
- Vanilla Wafers optional garnish
Instructions
Filling
- Reserve 2 tablespoons of dry vanilla pudding mix. Set aside.
- In a medium bowl, whisk together the vanilla pudding mix, 1 ½ cups of whole milk, and chopped bananas until smooth and thickened, about 2 minutes. Cover and refrigerate until ready to use.
Cupcakes
- Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for now.
- In a large bowl, combine the melted and slightly cooled butter with the granulated sugar, whisking until well combined.
- Add the egg and mix until fully incorporated.
- Stir in the mashed bananas and whole milk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
- Divide the batter evenly among the cupcake liners, filling each about â…” full.
- Bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cupcakes have cooled, use a small knife or a cupcake corer to remove a small portion of the center of each cupcake, creating a hole for the filling.
- Spoon the prepared banana pudding filling into each cupcake cavity. Set aside.
Topping
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the heavy cream, powdered sugar, the reserved 2 tablespoons of vanilla pudding mix, and salt.
- Beat the mixture on medium-high speed until stiff peaks form, about 3-4 minutes.
- Pipe or dollop the whipped topping over each filled cupcake.
- Garnish with additional banana slices and vanilla wafers if desired.
Notes
- Vanilla pudding mix: Different brands of instant vanilla pudding will produce lighter or darker yellow vanilla pudding. Instant banana pudding mix will provide a stronger banana flavor.
- Whole milk: Whole milk will give you richer, creamier pudding. You can use low-fat or 2% if you prefer. You could also use almond milk or another plant-based milk.
- All-purpose flour: Weighing the flour is the most accurate way to measure it. Simply click on “metric” just above the ingredients for the weights. You can also sift or stir the flour well to break it up, lightly spoon it into the measuring cup, and level. Avoid packing the flour as that will give you dry or dense cupcakes.
- Salted butter: Unsalted butter + an additional 1/4 teaspoon of salt can be used in place of the salted butter.
- Cream cheese: I recommend using full-fat or 1/3-less fat cream cheese. Greek yogurt can be used for a lighter, tangier topping.
- Heavy cream: Make sure your heavy cream is very cold before you start your homemade whipped topping. If it’s warm, it won’t for the peaks that you want for the frosting. You can also find more tips for making homemade whipped cream here.
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Debbie says
I didn’t make these and don’t plan to. I am sure they are delicious, but the word “only” should not be in front of an ingredient list that is over five ingredients.