Go Back
The best banana pudding cupcakes start with a few key ingredients. First, ripe bananas are crucial. They add natural sweetness and moisture. Use about two ripe bananas for a great texture in your cupcakes.

Best Banana Pudding Cupcakes

Elevate your dessert game with the best banana pudding cupcakes simple and tasty recipe! These moist and flavorful cupcakes feature ripe bananas and a creamy pudding filling that will delight your taste buds. Follow easy steps to create these delicious treats, and get inspired with creative topping ideas and fun variations. Ready to bake something unforgettable? Click to explore the full recipe and start crafting your sweet masterpiece today!
Print Recipe Pin Recipe

Ingredients
  

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 ripe bananas, mashed

1 teaspoon vanilla extract

1/2 cup buttermilk

1 packet instant vanilla pudding mix (3.4 oz)

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract (for whipped cream)

Mini vanilla wafers and banana slices for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then stir in the mashed bananas and vanilla extract.

          Alternately fold in the dry ingredients and buttermilk in two additions, starting and ending with the flour mixture. Do not overmix!

            Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                While the cupcakes cool, prepare the pudding: In a bowl, combine the instant pudding mix with 2 cups of cold milk. Whisk until thickened and set aside.

                  In another bowl, whip the heavy cream with the powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the prepared pudding mixture until well combined.

                    Once the cupcakes are completely cool, use a cupcake corer or knife to remove the center of each cupcake. Fill the center of each with a spoonful of the banana pudding mixture.

                      Top each filled cupcake with a generous swirl of the remaining whipped cream.

                        Garnish with mini vanilla wafers and banana slices on top for an extra touch.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes

                            - Presentation Tips: Arrange the cupcakes on a decorative platter and use fresh mint leaves to add pops of color around the edges for a lovely finish.