There’s something undeniably comforting about banana pudding. It’s the kind of dessert that brings back memories of family gatherings, backyard picnics, and cozy Sunday afternoons. The creamy vanilla pudding, sweet bananas, and fluffy whipped cream all come together in a dessert that’s simple yet incredibly satisfying.
Now, imagine all that deliciousness packed into a soft, moist cupcake. That’s exactly what you get with these Homemade Banana Pudding Cupcakes—a perfect blend of banana flavor, creamy filling, and a fluffy, dreamy topping. Whether you’re making them for a birthday, a potluck, or just to satisfy your sweet tooth, these cupcakes are guaranteed to impress.
These cupcakes take everything you love about classic banana pudding and turn it into a handheld treat. The cake itself is tender and packed with real banana flavor, while the pudding filling gives it that signature creaminess. And, of course, no banana pudding-inspired dessert would be complete without a light and airy whipped topping.
If you love banana pudding, this recipe is a must-try. Even if you’re new to baking, don’t worry—I’ll walk you through each step so you can bake with confidence.
Why You’ll Love This Recipe
- All the flavors of banana pudding in cupcake form – Soft banana cake, creamy pudding, and a light, fluffy topping!
- Easy to make – Even beginners can follow this recipe successfully.
- Perfect for any occasion – Great for parties, birthdays, or even a weekend treat.
- Customizable – You can switch up the toppings or even fill them with a different type of pudding!
Ingredients You’ll Need
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe bananas (about 1 medium banana)
- ½ cup buttermilk
For the Banana Pudding Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup mashed ripe banana
For the Topping:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Vanilla wafers, crushed or whole
- Banana slices
How to Make Banana Pudding Cupcakes
Step 1: Make the Cupcakes
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents so your cupcakes rise beautifully.
In a separate large bowl, beat the butter and sugar together until light and fluffy. This step is key to creating soft cupcakes—creaming the butter and sugar properly traps air, which makes the cupcakes light.
Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and the mashed banana. The banana not only adds flavor but also keeps the cupcakes extra moist.
Now, alternate adding the dry ingredients and the buttermilk in batches, starting and ending with the dry ingredients. Mix just until combined—overmixing can make the cupcakes dense.
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before filling.
Step 2: Prepare the Banana Pudding Filling
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thick. Stir in the mashed banana for extra flavor. Let the pudding set in the refrigerator for about 10 minutes.
Step 3: Fill the Cupcakes
Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake. Be careful not to go all the way through the bottom!
Spoon or pipe the chilled banana pudding into the hollowed-out centers. If you have extra pudding, save it for serving alongside the cupcakes.
Step 4: Make the Whipped Topping
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a stable whipped topping that holds its shape beautifully.
Pipe or spread the whipped topping over the cupcakes. If you like, top with a vanilla wafer or a banana slice for that classic banana pudding look!
Helpful Tips
- Use ripe bananas – The riper, the better! They should have plenty of brown spots for maximum sweetness and flavor.
- Don’t overmix the batter – Stir until just combined to keep the cupcakes light and fluffy.
- Chill the pudding before filling – This makes it thicker and easier to pipe into the cupcakes.
- Whip the cream until stiff peaks form – This ensures the topping holds up well and doesn’t deflate.
- Serve fresh – These cupcakes are best enjoyed the same day they’re made!
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best results.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Chill Before Serving: For the best texture, allow the cupcakes to chill in the fridge for at least 30 minutes before serving. This helps the pudding set and enhances the banana flavor.
- Cupcake Filling Tip: If you don’t have a cupcake corer, use a small spoon or a paring knife to carefully remove the center of each cupcake.
- Make it Extra Special: Add a drizzle of caramel sauce over the whipped topping for a decadent touch.
- Banana Slices Tip: If using fresh banana slices as garnish, lightly brush them with lemon juice to prevent browning.
Storage Instructions
- Refrigerate: Because of the pudding and whipped topping, store the cupcakes in an airtight container in the fridge for up to 3 days.
- Freeze (without topping): You can freeze the unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then add the topping before serving.
Frequently Asked Questions
Can I use homemade pudding instead of instant pudding?
Absolutely! If you have a favorite homemade vanilla pudding recipe, feel free to use that instead of instant pudding. Just make sure it’s thick enough to stay in the cupcakes.
Can I make these cupcakes in advance?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Just fill and frost them right before serving for the freshest taste.
Can I use store-bought whipped topping?
Yes, if you’re short on time, you can use store-bought whipped topping instead of homemade whipped cream. However, homemade tastes much better!
Related Recipes
If you love banana-flavored treats, here are a few more recipes you might enjoy:
- Raspberry Chocolate Lava Cupcakes
- Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce – A Burst of Sweet and Tangy Delight!
- Red Velvet Marble Cupcakes
- Lemon Raspberry Cupcakes
Conclusion
These Homemade Banana Pudding Cupcakes are a delightful twist on the classic banana pudding dessert. Each bite is a perfect balance of soft banana cake, creamy pudding, and fluffy whipped topping. They’re easy to make, fun to decorate, and guaranteed to be a hit at any gathering.
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Homemade Banana Pudding Cupcakes
Description
There’s something undeniably comforting about banana pudding. It’s the kind of dessert that brings back memories of family gatherings, backyard picnics, and cozy Sunday afternoons. The creamy vanilla pudding, sweet bananas, and fluffy whipped cream all come together in a dessert that’s simple yet incredibly satisfying.
Now, imagine all that deliciousness packed into a soft, moist cupcake. That’s exactly what you get with these Homemade Banana Pudding Cupcakes—a perfect blend of banana flavor, creamy filling, and a fluffy, dreamy topping. Whether you’re making them for a birthday, a potluck, or just to satisfy your sweet tooth, these cupcakes are guaranteed to impress.
These cupcakes take everything you love about classic banana pudding and turn it into a handheld treat. The cake itself is tender and packed with real banana flavor, while the pudding filling gives it that signature creaminess. And, of course, no banana pudding-inspired dessert would be complete without a light and airy whipped topping.
If you love banana pudding, this recipe is a must-try. Even if you’re new to baking, don’t worry—I’ll walk you through each step so you can bake with confidence.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe bananas (about 1 medium banana)
- ½ cup buttermilk
For the Banana Pudding Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup mashed ripe banana
For the Topping:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Vanilla wafers, crushed or whole
- Banana slices
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents so your cupcakes rise beautifully.
In a separate large bowl, beat the butter and sugar together until light and fluffy. This step is key to creating soft cupcakes—creaming the butter and sugar properly traps air, which makes the cupcakes light.
Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and the mashed banana. The banana not only adds flavor but also keeps the cupcakes extra moist.
Now, alternate adding the dry ingredients and the buttermilk in batches, starting and ending with the dry ingredients. Mix just until combined—overmixing can make the cupcakes dense.
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before filling.
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thick. Stir in the mashed banana for extra flavor. Let the pudding set in the refrigerator for about 10 minutes.
Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake. Be careful not to go all the way through the bottom!
Spoon or pipe the chilled banana pudding into the hollowed-out centers. If you have extra pudding, save it for serving alongside the cupcakes.
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a stable whipped topping that holds its shape beautifully.
Pipe or spread the whipped topping over the cupcakes. If you like, top with a vanilla wafer or a banana slice for that classic banana pudding look!
Notes
- Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best results.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Chill Before Serving: For the best texture, allow the cupcakes to chill in the fridge for at least 30 minutes before serving. This helps the pudding set and enhances the banana flavor.
- Cupcake Filling Tip: If you don’t have a cupcake corer, use a small spoon or a paring knife to carefully remove the center of each cupcake.
- Make it Extra Special: Add a drizzle of caramel sauce over the whipped topping for a decadent touch.
- Banana Slices Tip: If using fresh banana slices as garnish, lightly brush them with lemon juice to prevent browning.
