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Banana pudding cupcakes It’s a moist, banana-flavored cupcake filled with creamy banana pudding and topped with a light whipped cream cheese frosting. This dessert is perfect for those times when you can’t decide between banana pudding and banana cake!
Banana Pudding Muffins are moist banana muffins filled with banana pudding and topped with homemade whipped topping. It’s the perfect combination of banana cake and banana pudding!
There are very few steps as you prepare the cake, filling, and topping, but the recipe comes together quickly. I’ve also included tips below in case you want to make part of the recipe in advance.
Ingredient notes and substitutions
- Vanilla pudding mix: Different brands of instant vanilla pudding will produce vanilla pudding in light or dark yellow. Instant Pot Banana Pudding Mix will provide a stronger banana flavor.
- Whole milk: Whole milk will give you a richer and creamier pudding. You can use low-fat or 2% if you prefer. You can also use almond milk or any other plant milk.
- All-purpose flour: Weighing flour is the most accurate way to measure it. Simply click on “Scale” located just above the weights components. You can also sift or stir the flour well to break it up, put it in a measuring cup, and level it out. Avoid packing in flour as this will give you a dry or dense cupcake.
- Salted butter: Unsalted butter + an additional 1/4 teaspoon salt can be used instead of salted butter.
- Cream cheese: I recommend using full-fat cream cheese or 1/3 less fat. Greek yogurt can be used for a lighter, tastier topping.
- Heavy cream: Make sure the heavy cream is very cold before you start making the homemade whipped toppings. If it’s warm, it won’t fit the tops you want for decoration. You can also find more tips for making whipped cream at home here.
How to make banana pudding cupcakes
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Filling
Step 1: Reserve 2 tablespoons of the dry vanilla pudding mix. Set aside.
Step 2: In a medium bowl, beat vanilla pudding mix, 1 1/2 cups whole milk, and chopped bananas until smooth and thick, about 2 minutes.
Step 3: Cover and refrigerate until ready to use.
Cakes
Step 4: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake paper.
Step 5: In a medium bowl, mix flour, baking powder, baking soda, and salt. Aside for now.
Step 6: In a large bowl, combine the melted and slightly cooled butter with the granulated sugar, and beat until well combined.
Step 7: Add the egg and mix until fully incorporated.
Step 8: Add the mashed banana and whole milk.
Step 9: Gradually add the dry ingredients to the wet mixture, and mix until combined. Don’t over mix.
Step 10: Divide the batter evenly between the cupcake pans, filling each about a third of the way.
Step 11: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 12: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 13: Once the cupcakes have cooled, use a small knife or cupcake scoop to remove a small portion from the center of each cupcake, creating a hole for the filling.
Step 14: Pour the prepared banana pudding filling into each cupcake cavity. Set aside.
Recipe tips!
- Move forward: You can prepare the cupcakes a day before unwrapping them. Store unfrosted cakes at room temperature in an airtight container, then store the filling in an airtight container in the refrigerator. Assemble and freeze just before serving to prevent it from getting soggy.
- Freezing: You can freeze the cakes until you are ready to make the cakes. Simply bake the cakes, let them cool on a cooling rack, wrap them tightly, and freeze for up to 1 month. Defrost and assemble cakes as directed.
storage
Store banana pudding cupcakes in an airtight container in the refrigerator. It can keep for up to 3 days when stored properly in the refrigerator.
However, it is best to eat them within the first couple of days, as the cupcakes may become a little soggy over time due to the pudding filling.
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Banana pudding cupcakes
Banana Pudding Muffins are moist banana muffins filled with banana pudding and topped with homemade whipped topping.
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ingredients
directions
Filling
Reserve 2 tablespoons of the dry vanilla pudding mix. Set aside.
In a medium bowl, beat vanilla pudding mix, 1 1/2 cups whole milk, and chopped bananas until smooth and thick, about 2 minutes. Cover and refrigerate until ready to use.
Cakes
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake paper.
In a medium bowl, mix flour, baking powder, baking soda, and salt. Aside for now.
In a large bowl, combine the melted and slightly cooled butter with the granulated sugar, and beat until well combined.
Add the egg and mix until fully incorporated.
Add the mashed banana and whole milk.
Gradually add the dry ingredients to the wet mixture, and mix until combined. Don't over mix.
Divide the batter evenly between the cupcake pans, filling each about a third of the way.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes have cooled, use a small knife or cupcake scoop to remove a small portion from the center of each cupcake, creating a hole for the filling.
Pour the prepared banana pudding filling into each cupcake cavity. Set aside.
Topping
In a large mixing bowl, beat softened cream cheese until smooth.
Add the heavy cream, powdered sugar, 2 tablespoons vanilla pudding mix, and salt.
Beat the mixture at medium-high speed until stiff peaks form, about 3-4 minutes.
Cover or place the whipped topping on top of each filled cupcake.
Garnish with additional banana slices and vanilla wafers if desired.
Notes
- Vanilla pudding mix: Different brands of instant vanilla pudding will produce vanilla pudding in light or dark yellow. Instant Pot Banana Pudding Mix will provide a stronger banana flavor.
- Whole milk: Whole milk will give you a richer and creamier pudding. You can use low-fat or 2% if you prefer. You can also use almond milk or any other plant milk.
- All-purpose flour: Weighing flour is the most accurate way to measure it. Simply click on “Metric” located just above the weights components. You can also sift or stir the flour well to break it up, put it in a measuring cup, and level it out. Avoid packing in flour as this will give you a dry or dense cupcake.
- Salted butter: Unsalted butter + an additional 1/4 teaspoon salt can be used instead of salted butter.
- Cream cheese: I recommend using full-fat cream cheese or 1/3 less fat. Greek yogurt can be used for a lighter, tastier topping.
- Heavy cream: Make sure the heavy cream is very cold before you start making the homemade whipped toppings. If it's warm, it won't fit the tops you want for decoration. You can also find more tips for making whipped cream at home here.
- Nutritional values are estimates.
feeding
Submission: 1Cupcake | Calories: 409Kcal | Carbohydrates: 50g | protein: 5g | fat: 22g | Saturated fat: 13g | Polyunsaturated fats: 1g | Monounsaturated fats: 6g | Trans fats: 0.3g | Cholesterol: 78mg | Sodium: 359mg | Potassium: 257mg | Fiber: 1g | sugar: 34g | Vitamin A: 824IU | Vitamin C: 2mg | Calcium: 114mg | iron: 1mg
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