Here’s a recipe for Banana Pudding Cupcakes — soft banana-flavored cupcakes filled with creamy pudding and topped with whipped cream and crushed wafers.
🧁 Banana Pudding Cupcakes Recipe
Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 ripe bananas, mashed (about 1 cup)
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½ cup sour cream (or plain Greek yogurt)
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1 tsp vanilla extract
For the Pudding Filling:
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1 box (3.4 oz) instant vanilla pudding mix
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1 ½ cups cold milk
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1 ripe banana, finely diced (optional for extra banana flavor)
For the Topping:
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1 ½ cups heavy cream (cold)
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2 tbsp powdered sugar
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½ tsp vanilla extract
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Crushed vanilla wafers or graham crackers
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Banana slices (for garnish, optional)
Instructions
1. Make the Cupcakes:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, then mix in mashed bananas, sour cream, and vanilla.
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Slowly fold in dry ingredients until just combined. Do not overmix.
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Divide batter evenly among liners (about ¾ full). Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Pudding Filling:
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In a medium bowl, whisk pudding mix with cold milk until thickened (about 2 minutes).
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Fold in diced banana if using. Chill in the fridge until ready to use.
3. Fill the Cupcakes:
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Once cupcakes are cooled, use a small knife or cupcake corer to remove a small center from each cupcake.
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Fill with banana pudding (about 1–2 teaspoons per cupcake).
4. Make the Whipped Topping:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Pipe or spread over filled cupcakes.
5. Garnish:
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Sprinkle with crushed vanilla wafers.
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Top with banana slices (add just before serving so they don’t brown).
