Banana Pudding Cupcakes
Moist banana cupcakes with a chilled vanilla pudding core, ready in about 45 minutes with 18 minutes of baking.
Last updated: August 15, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe banana, about 2 medium bananas
- 1/3 cup buttermilk
- 2 tsp vanilla extract, divided
- 1 cup vanilla pudding, chilled
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- pinch of salt
- 6 vanilla wafer cookies, crushed, for garnish
Instructions
Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
Beat butter and sugar together until light and fluffy, about 2 minutes.
Add eggs one at a time, mixing well. Stir in mashed banana, buttermilk, and 1 teaspoon vanilla.
Fold the dry ingredients into the wet mix just until combined. Do not overmix.
Divide batter among the liners, filling each two thirds full. Bake 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes completely on a wire rack before filling.
Cut a small cone from the center of each cupcake. Spoon about 1 tablespoon chilled pudding into each hole.
Whip heavy cream with powdered sugar, remaining vanilla, and salt until stiff peaks form.
Pipe the whipped frosting on top of each filled cupcake. Top with crushed vanilla wafers before serving.
Pro Tips
- • Use very ripe, spotty bananas. They mash easier and add more natural sweetness.
- • Chill the pudding fully before filling so it holds its shape inside the cake.
- • Whip the cream only to stiff peaks. Overwhipping makes the frosting grainy.
- • Fill and frost the same day you plan to serve them for the best texture.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These banana pudding cupcakes bring a Southern classic to a handheld size. The moist banana cake, cold pudding center, and light whipped frosting work together in every bite. Try them for your next potluck or family dinner.
Frequently Asked Questions
Can I use banana flavored pudding instead of vanilla?
Yes. Banana pudding adds even more banana flavor and works well with this cake.
Can I bake the cupcakes ahead of time?
Bake the plain cupcakes up to a day ahead. Fill and frost them within a few hours of serving so the wafers stay crisp.
Why did my pudding core leak out the bottom?
The cone was likely cut too deep. Leave at least half an inch of cake at the base before adding pudding.
Can I use whipped topping instead of homemade whipped cream?
Yes, thawed whipped topping works as a quicker swap for the whipped vanilla frosting.
