Banana Pudding Cupcakes Recipe
These delicious Banana Pudding Cupcakes are a vanilla cupcake filled with tasty banana pudding and topped with a luscious banana pudding buttercream. The cupcake is fluffy and moist, which pairs perfectly with the creamy frosting and the crunch of the vanilla wafer cookies.
Banana Pudding Cupcakes are a delicious dessert that you can enjoy all year round. The moist and fluffy vanilla cupcakes are baked on top of a vanilla wafer cookie. Once cooled, they are filled with banana pudding and then topped with a smooth banana buttercream frosting.
The vanilla wafer cookies on top are the perfect decoration, while also adding a nice crunch to each bite!
Ingredient Notes and Substitutions
These are the ingredients you will need to make this recipe. However, the measurements can be found in the recipe card below.
- All Purpose Flour – Make sure you don’t add too much flour to the batter, as that will create a tough cupcake texture. You can also make these cupcakes gluten-free by using a gluten-free all-purpose flour, swapping at a 1:1 ratio.
- Baking Powder – Helps the cupcakes rise beautifully to have that classic, domed-cupcake top.
- Banana Pudding Mix – Used in both the filling and frosting to taste banana in every bite! See specific instructions in the recipe card to know how much to use in both parts of the cupcake-making process.
- Milk – I prefer to use whole milk for the richness and moistness it adds to the cupcake. However, a 2% milk would work too!
- Salted Butter – If you prefer to bake with unsalted butter, swap at a 1:1 ratio then add a pinch of salt to the cupcake batter.
- Granulated Sugar – Creamed together with the softened butter to create the perfect base for making a delicious cupcake.
- Eggs – Make sure you are using large-sized eggs that are at room temperature before adding them to the batter.
Tips for Making these Cupcakes
While this is a simple cupcake recipe, there are a few tips and tricks to keep in mind as you follow the instructions in the recipe card.
- Make sure you don’t over-mix the cupcake batter. You don’t want to keep mixing once the flour and dry ingredients are incorporated.
- Don’t over-bake the cupcake. It will create a dry and crumbly texture.
- Let them cool completely before filling and frosting. If they are still warm, the filling will soak into the cake and the frosting will melt off the cupcake.
The Best Ways to Fill Cupcakes
There are a couple methods for filling cupcakes. However, I am going to discuss my two favorite methods.
By Using a Piping Tip Method
Use the wide end of a large piping tip straight down into the center of the cupcake (about 1 inch deep). Twist a quarter turn and pull straight up to remove a neat cylinder of cake. Then pipe the filling into the cupcake. I like to use a piping bag for cleanliness and accuracy.
By Using a Knife Method
Insert a small, sharp knife at a 45-degree angle about off-center on top of the cupcake, then rotate the cupcake to cut a small cone-shaped piece of cake out. Next, slice the pointy bottom off the removed cake cone and keep the flat part to place on after the filling is inserted into the hole.
How to Make Banana Pudding Cupcakes
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
- Preheat the oven to 350 degrees F.
- Make the pudding according to package instructions and leave in the fridge to thicken.
- Start making the cupcake batter by combining the wet ingredients. Add in the dry and alternate it with the milk.
- Transfer to the cupcake liners that have been prepped with a vanilla wafer cookie on the bottom.
- Bake for 17-19 minutes or until a toothpick comes out of the center clean/with a few crumbs.
- Let the cupcakes cool.
- Fill the cupcakes with the banana pudding filling.
- Add the frosting on top along with crushed vanilla wafer cookies.
- Serve and enjoy!
Frequently Asked Questions
Yes, any banana pudding will work. However, you want it to be thick enough to hold up in the cupcake. If it is too thin, it will soak into the cupcake.
Banana Pudding Cupcakes last up to 3 days in the fridge for ultimate freshness.
Insert a wooden toothpick into the center of a cupcake. If it comes out clean or with just a few dry crumbs on it, they are finished. If wet batter is on the toothpick, bake them for a couple more minutes (but keep a close eye on them!). The cupcakes will also have golden edges.
Banana Pudding Cupcakes Recipe
Ingredients
Banana Cupcakes
- 12 Vanilla Wafer Cookies, plus more for topping/decoration
- 1/2 cup Salted Butter, room temperature
- 1 cup Granulated Sugar
- 2 large Eggs, room temperature
- 2-3 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 cup Milk, Whole or 2%
- 1 package Banana Pudding, for filling
Banana Pudding Buttercream Frosting
- 1/2 cup Salted Butter, softened
- 3 tbsp Banana Pudding Mix, (taken from package above)
- 2 cups Powdered Sugar
- 1 tbsp Heavy Cream
Instructions
- First, remove 2 tbsp of the banana pudding mix powder and set aside. There should be about 1/4 cup of banana pudding mix remaining to make the banana pudding filling for the cupcakes.
- Next, make the banana pudding filling according to package directions then put in the fridge to thicken.
- Add cupcake liners into each mold of the cupcake pan. Place one vanilla wafer cookie in the bottom of each liner.
- Preheat the oven to 350 degrees F.
- Now, it's time to make the cupcake batter! You can use either a stand mixer or an electric hand mixer.
- To the mixing bowl, add the softened butter and granulated sugar. Cream together 1-2 minutes.
- Add the eggs and vanilla extract. Mix until combined.
- Next, add in half of the flour and mix until just combined. Pour in half of the milk and mix until just incorporated.
- Add in the remaining flour and other dry ingredients. Mix then add in the remaining milk until just combined.
- Transfer the batter to the liners, filling them up 3/4 of the way.
- Bake for 17-19 minutes or until a toothpick comes out clean. Make sure to watch them closely towards the end as it is easy for them to over-bake.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack.
- While the cupcakes cool, make the banana pudding buttercream frosting.
- To a bowl, add the softened butter and cream for 3-5 minutes until light and fluffy.
- Add in the banana pudding mix and 1 cup of powdered sugar.
- Mix until incorporated (use an electric hand mixer or stand mixer).
- Add in the remaining powdered sugar and heavy cream.
- Mix until fully incorporated. You want it to be thick enough to hold up on the cupcake but not too thick that you can't pipe it easily.
- Once the cupcakes are cooled, use the wide end of a piping tip (or a sharp knife) to scoop out the center of the cupcake (about 1 inch deep). Keep the scooped out part and set it aside.
- Add the banana pudding filling into each cupcake. Take the scooped out part and cut it to be flat. Place it back on the cupcake to cover the filling.
- Transfer the banana buttercream frosting to a piping bag (or add it on top with a spoon).
- Pipe the frosting on each cupcake and add pieces/crumbs of the vanilla wafer cookies for decoration.
- Serve and enjoy!