If you’re looking for a fun and delicious treat that everyone in your family will adore, look no further than these Banana Pudding Cupcakes! This delightful recipe comes together in about 30 minutes and requires no fancy equipment or complicated techniques, making it a perfect choice for a quick and easy dessert option. Your family will love the combination of moist, banana-flavored cupcakes topped with creamy filling, reminiscent of classic banana pudding. Feel free to switch up the ingredients, add some chocolate chips or swap in different extracts to suit your family’s tastes, or even use it as a “clean out the fridge” recipe to utilize any leftovers you have lying around.
Ingredient Breakdown
Let’s take a closer look at what you’ll need for these scrumptious Banana Pudding Cupcakes!
- 1 cup whole milk
- 6 egg whites
- 1 tsp vanilla extract
- 4 tsp baking powder
- 1 ¾ cup granulated sugar
- 2 ¼ cup all-purpose flour
- ¾ cup unsalted butter (softened)
- 1 ripe banana
- 24 Vanilla Wafers
- 2 boxes (3.4oz each) instant banana pudding mix
- 4 cups cold milk (for the pudding)
- 2 bananas (diced)
- 1 cup cold heavy whipping cream
- ½ tsp vanilla extract
- 2 tablespoons sugar
Let’s Get Cooking!
Now that we have our ingredients ready, let’s dive into making these delectable Banana Pudding Cupcakes! Grab your apron, and let’s start baking!
1. Preheat your Oven!
First things first, preheat your oven to 350°F (175°C). This ensures your cupcakes will bake evenly and rise beautifully!
2. Prepare the Cupcake Batter
In a large mixing bowl, combine the 1 cup of whole milk, 6 egg whites, 1 tsp vanilla extract, and ¾ cup softened unsalted butter. Beat them together on medium speed until the mixture is fluffy, about 2-3 minutes.
3. Dry Ingredients Time
Now, add in the 1 ¾ cup granulated sugar, 2 ¼ cup of all-purpose flour, 4 tsp baking powder, and a couple pinches of salt. Mix everything until just combined. You want to avoid overmixing to keep your cupcakes tender!
4. Fold in the Banana
Mash your 1 ripe banana in a separate bowl, then fold it gently into your batter until just incorporated.
5. Fill the Cupcake Liners
Line your cupcake tin with liners, this is where the fun begins! Carefully scoop the batter into the liners until they’re about two-thirds full. Don’t worry, they’ll rise!
6. Bake Those Cupcakes!
Pop them in the oven for about 18-20 minutes, or until they’re golden on top and a toothpick inserted into the middle comes out clean. You’ll want to keep an eye on them, oh, and the smell! It’s absolutely divine.
7. Let Them Cool
Once done baking, cool the cupcakes in the pan for about 5 minutes before transferring them to a wire rack. This step is essential, as it ensures they don’t get soggy.
8. Make the Pudding Filling
While the cupcakes cool, combine your 4 cups of cold milk with 2 boxes of instant banana pudding mix in a bowl. Whisk them together for about 2 minutes, until it thickens up nicely, this is the kind of pudding you want to dive into face first!
9. Prepare the Frosting
In a separate bowl, whip the 1 cup of cold heavy whipping cream along with ½ tsp vanilla extract and 2 tablespoons of sugar until you achieve stiff peaks. This means it should hold its shape and be ready to frost!
10. Combine the Two
Gently fold the banana pudding mixture into the whipped cream until it’s well combined. This creamy, dreamy frosting is where all the magic happens!
11. Assemble Your Cupcakes
Now comes the fun part! Once the cupcakes have cooled completely, take a knife and cut a small circle out of the top center of each cupcake, creating a well for the filling. Don’t be shy about how deep you go! Fill each cavity generously with your creamy banana pudding frosting.
12. Top with More Frosting
Spoon additional pudding frosting on top of each cupcake, creating a lovely mound, because who doesn’t love extra frosting?
13. Add the Finishing Touches
Finally, place a Vanilla Wafer on top of each cupcake, and if desired, slice up your 2 diced bananas to add a little decorative flair.
14. Enjoy and Share!
Your Banana Pudding Cupcakes are ready to be devoured! Serve them at parties, after dinner, or just because it’s a Tuesday, and watch everyone go back for seconds!
Why You’ll Love This Recipe
I can’t tell you enough how much I love these Banana Pudding Cupcakes, they’re my go-to recipe for any occasion! Whether I’m having family over for a weekend dinner or just need a sweet treat to brighten our week, these cupcakes never disappoint. The combination of flavors and textures is simply irresistible!
Plus, the best part is the versatility of the recipe. You can tweak the flavors, swap in different ingredients, or cater them for specific occasions. And hey, if you’re like me, you’ll probably end up sneaking a couple of these tasty bites while no one is looking. Seriously, you’re gonna want to eat the entire batch!
If you loved these Banana Pudding Cupcakes, be sure to check out my Strawberry Crunch Cupcakes, my Copycat Magnolia Bakery Cupcakes, or my Japanese Cotton Cheesecake Cupcakes!
Why This Recipe Works
Quick & Easy
These Banana Pudding Cupcakes are not only delicious, they also come together in under 30 minutes! Perfect for when you need a quick dessert without the fuss.
Crowd-Pleaser
This recipe is sure to be a hit! I mean, who doesn’t love banana pudding? I’ve served this at family gatherings, school events, and they just disappear in minutes.
Customizable
You can play around with different flavors! Add chocolate chips, use a different flavored pudding, or serve with whipped cream and fresh fruit toppings. The possibilities are endless!
Comfort Food
There’s something about the classic banana pudding flavor that brings back memories of childhood, these cupcakes are the ultimate comfort food. If you need a pick-me-up, this is it!
Make-Ahead Friendly
You can prepare the cupcakes in advance and just whip up the frosting when you’re ready to serve! They stay fresh in the fridge for a couple of days, so they are also great for meal prep!
Serving and Storage Tips
How to Serve This Recipe
Serve these Banana Pudding Cupcakes as a stand-alone dessert or alongside a scoop of vanilla ice cream for an extra indulgent treat, yummm! It’s perfect for summer picnics, birthday parties, or just a sweet pick-me-up at home.
Storage
These delectable cupcakes will keep well in the refrigerator for about 3-4 days. As always, storing them in an airtight container will help them stay fresh and delicious!
Reheating Instructions
While not typically served warm, if you prefer, you can remove the frosting and warm up the cupcake briefly in the microwave (just a few seconds), but be careful not to overdo it!
Freezer Friendly
Yes! You can freeze the unfrosted cupcakes for up to three months. Just be sure to cool them completely, then wrap them well in plastic wrap. For best results, thaw them out in the fridge before decorating.
And there you have it—easy-to-make, deliciously satisfying Banana Pudding Cupcakes that are perfect for your next family gathering or just a sweet treat to brighten your day! Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Banana Pudding Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the whole milk, egg whites, vanilla extract, and softened unsalted butter. Beat on medium speed until fluffy, about 2-3 minutes.
- Add granulated sugar, all-purpose flour, baking powder, and a couple pinches of salt. Mix until just combined.
- Mash the ripe banana and fold it gently into the batter until just incorporated.
- Line your cupcake tin with liners and scoop the batter into them until about two-thirds full.
- Bake in the preheated oven for 18-20 minutes until golden and a toothpick inserted in the middle comes out clean.
- Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack.
- Combine cold milk with instant banana pudding mix in a bowl and whisk for about 2 minutes until thickened.
- In another bowl, whip cold heavy whipping cream with vanilla extract and sugar until stiff peaks form.
- Gently fold the banana pudding mixture into the whipped cream until well combined.
- Cut a small circle out of the top center of each cupcake to create a well for the filling.
- Fill each cavity generously with the creamy banana pudding frosting.
- Spoon additional frosting on top and place a Vanilla Wafer and sliced bananas on each cupcake.