Go Back

Banana Pudding Cupcakes

Fluffy banana cupcakes hollowed out and filled with creamy, rich banana pudding, then topped with a cloud of whipped vanilla frosting and crushed vanilla wafers.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.75 cup mashed overripe bananas about 2 medium bananas
  • 0.25 cup buttermilk room temperature
Pudding Filling
  • 1 box instant banana cream pudding mix 3.4 oz box
  • 1 cup whole milk cold
  • 0.5 cup heavy whipping cream whipped to stiff peaks
Frosting & Garnish
  • 1.5 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 box vanilla wafers crushed
  • 1 fresh banana sliced for topping

Equipment

  • Muffin tin
  • Cupcake liners
  • Cupcake corer or knife
  • Hand mixer or stand mixer
  • Piping bags

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large mixer bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and mashed bananas.
  4. Gently mix in the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients. Do not overmix.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes until a toothpick inserted comes out clean. Let cool completely.
  6. For the filling, whisk the instant pudding mix with the cold milk until thick. Gently fold in 1/2 cup of stiffly whipped heavy cream. Chill to set.
  7. Using a corer or knife, remove the center of each cooled cupcake. Pipe the chilled pudding into the hollowed centers.
  8. Whip the remaining 1.5 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the cupcakes.
  9. Garnish with crushed vanilla wafers and a fresh banana slice just before serving.

Notes

Store assembled cupcakes in the refrigerator for up to 3 days. Toss fresh banana slices in lemon juice to prevent browning if making ahead.