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Best Banana Pudding Cupcakes Recipe

A close-up of delicious banana pudding cupcakes topped with swirled white frosting and crushed wafer crumbs.
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Make these moist banana pudding cupcakes, a handheld twist on the Southern classic dessert. They feature a creamy vanilla pudding filling and are topped with fluffy whipped cream frosting and crushed vanilla wafers.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
  • 1/2 cup buttermilk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1/2 cup cold milk (for pudding)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/2 cup crushed vanilla wafers (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Stir in the mashed bananas until just combined.
  5. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before moving them to a wire rack.
  7. Prepare the vanilla pudding filling: Whisk the instant vanilla pudding mix with 1/2 cup cold milk for 2 minutes until it thickens. Set aside.
  8. Prepare the whipped cream frosting: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. To fill the cupcakes, use an apple corer or small knife to remove a small core from the center of each cooled cupcake. Place the removed cake pieces aside.
  10. Spoon or pipe the prepared vanilla pudding into the center cavity of each cupcake. Replace the small cake piece on top of the filling.
  11. Frost the filled cupcakes generously with the whipped cream frosting.
  12. Top each cupcake with a sprinkle of crushed vanilla wafers before serving.

Notes

  • For a more intense banana flavor in the cake, use very ripe, almost black bananas.
  • If you prefer a cream cheese frosting over whipped cream, substitute the whipped cream ingredients with 8 oz softened cream cheese, 1/2 cup butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract, beaten until smooth.
  • Crush your vanilla wafers in a food processor or by placing them in a sealed bag and crushing them with a rolling pin for uniform crumbs.

Nutrition

Find it online: https://cookincorner.com/banana-pudding-cupcakes/