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Banana pudding cupcakes topped with vanilla cream frosting, banana slices, and colorful sprinkles arranged on a serving plate

Classic Banana Pudding Cupcakes Soft Sweet Dessert - A Comforting Treat

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Southern-inspired
Servings 12 Cupcakes

Ingredients
  

  • For the cupcakes: 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/4 cup sour cream or plain yogurt
  • 2 teaspoons pure vanilla extract
  • For the banana pudding filling: 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 3/4 cups cold milk
  • 1 ripe banana, finely diced (plus extra slices for garnish)
  • 1/2 cup crushed vanilla wafers (optional for texture)
  • For the topping: 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra crushed vanilla wafers for garnish
  • Optional swaps: Use banana pudding mix instead of vanilla for stronger banana flavor
  • Use store-bought whipped topping if short on time
  • Use cream cheese frosting for a richer finish

Instructions
 

  • Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
  • Mix wet ingredients: In another bowl, whisk melted butter, eggs, milk, sour cream, and vanilla until smooth.
  • Combine batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
  • Fill and bake: Divide batter evenly among liners, about 2/3 full. Bake 16–19 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
  • Make the pudding: Whisk instant pudding mix with cold milk for 2 minutes. Let thicken in the fridge for 5–10 minutes. Fold in diced banana and crushed wafers, if using.
  • Core the cupcakes: Once cupcakes are cool, use a small paring knife or cupcake corer to remove a 1-inch plug from the center of each. Don’t cut through the bottom. Save the plugs.
  • Fill: Spoon or pipe banana pudding into each cavity until slightly mounded. Trim the saved cupcake plugs and gently place a thin piece back on top to seal.
  • Whip the topping: Beat heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Don’t overbeat or it will turn grainy.
  • Top and garnish: Pipe or dollop whipped cream over each cupcake. Add a slice of banana and a sprinkle of crushed wafers right before serving.
  • Chill briefly (optional): For the best set and flavor, chill the filled and topped cupcakes for 30–60 minutes before serving.