Dreamy Banana Pudding Cupcakes Recipe: Sweet Homemade Joy

Sweet memories dance through my banana pudding cupcakes, promising a delightful twist on a classic dessert.

Creamy vanilla notes intertwine with soft, moist cake layers that melt in your mouth.

Southern comfort meets modern baking in this irresistible treat.

Delicate banana slices and crushed vanilla wafers add playful texture to each bite.

Whipped cream peaks crown these miniature delights like delicate clouds of happiness.

Smooth custard secrets nestle inside, waiting to surprise you with rich, velvety goodness.

Bake these little wonders and watch smiles bloom around your kitchen table.

Why Banana Pudding Cupcakes Are Sweet, Creamy, And Fun

• Bake with Simplicity: Straightforward steps make this recipe accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Crowd-Pleasing Flavors: Classic banana and pudding combination creates a nostalgic dessert that appeals to both kids and adults, perfect for family gatherings and potlucks.
• Customize with Creativity: Easy to personalize with different garnishes, toppings, or flavor variations, allowing bakers to put their unique spin on a traditional treat.
• Impressive Presentation: Elegant layered design with whipped cream and banana slices transforms an ordinary cupcake into a show-stopping dessert that looks professionally made.

Ingredients Needed For Banana Pudding Cupcakes

• Butter: A crucial component that provides richness and helps create a tender cupcake texture.
• Granulated Sugar: Adds sweetness and helps to create a light, fluffy cupcake structure.
• Ripe Bananas: Delivers natural sweetness and moisture to the cupcake batter.
• Eggs: Bind the ingredients together and contribute to the cupcake's structure and richness.
• All-Purpose Flour: The primary dry ingredient that forms the base of the cupcake.

• Baking Powder, Baking Soda: Help the cupcakes rise and create a light, airy texture.

• Milk, Pudding Mix, Sugar, Egg Yolks: Create a creamy banana pudding filling with rich flavor.
• Heavy Cream, Powdered Sugar: Whip together to make a light and fluffy topping.
• Vanilla Extract: Enhances the overall flavor profile of the pudding and cupcakes.
• Fresh Bananas, Vanilla Wafer Crumbs: Provide a decorative and textural garnish.

• Cupcake Liners, Cupcake Pan: Essential for shaping and baking the cupcakes.
• Plastic Wrap: Used to prevent skin formation on the pudding.
• Wire Rack: Allows cupcakes to cool evenly after baking.

How To Bake Banana Pudding Cupcakes

Step 1: Prepare Oven and Baking Pan

Warm up the oven to 350°F and set out a cupcake pan. Line each cup with paper liners, spacing them evenly to ensure perfect baking for every cupcake.

Step 2: Create Creamy Butter Base

In a large mixing bowl, blend softened butter and granulated sugar until the mixture becomes light, fluffy, and beautifully smooth.

Step 3: Add Eggs Gently

Crack eggs into the butter mixture one at a time. Mix thoroughly after each addition to create a perfectly blended batter.

Step 4: Mash Bananas

Take ripe bananas and mash them into a smooth consistency. Fold the mashed bananas into the butter mixture, distributing the fruit evenly throughout.

Step 5: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda

Gradually fold these dry ingredients into the wet mixture, mixing until just combined to keep the batter light and tender.

Step 6: Fill Cupcake Liners

Carefully spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 8: Cool Cupcakes

Remove cupcakes from the oven and transfer to a wire rack. Let them cool completely before moving to the next step.

Step 9: Prepare Banana Pudding Filling

• Milk
• Pudding mix
• Sugar
• Egg yolks

Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.

Step 10: Finish Pudding

Remove from heat and stir in vanilla extract. Transfer to a bowl and cover with plastic wrap, touching the surface to prevent skin formation.

Step 11: Create Cupcake Wells

Use a small knife or cupcake corer to create a well in the center of each cooled cupcake.

Step 12: Fill Cupcakes

Pipe or spoon the cooled banana pudding into the wells, ensuring each cupcake gets a generous filling.

Step 13: Whip Cream Topping

Whip heavy cream with powdered sugar until stiff peaks form, creating a light and airy topping.

Step 14: Decorate Cupcakes

Pipe or spread the whipped cream over the filled cupcakes for an elegant finish.

Step 15: Add Final Touches

• Fresh banana slices
• Sprinkle of vanilla wafer crumbs

Step 16: Chill and Serve

Refrigerate cupcakes for at least 30 minutes to allow flavors to meld and topping to set. Enjoy your delightful southern-style treat!

Pro Tips For Banana Pudding Cupcakes

• Prevent Overmixing: Gently fold dry ingredients into wet ingredients until just combined to maintain a light, tender cupcake texture.
• Banana Ripeness Matters: Use overripe, almost black bananas for maximum sweetness and deeper banana flavor in the cupcakes.
• Consistent Filling Technique: Fill cupcake liners two-thirds full to ensure even baking and perfect rise without overflow.
• Temperature Control: Allow ingredients like butter and eggs to reach room temperature for smoother mixing and better cupcake consistency.
• Chill Before Serving: Refrigerate cupcakes for at least 30 minutes to enhance flavor melding and stabilize the whipped cream topping.

Ways To Customize Banana Pudding Cupcakes

• Gluten-Free Banana Pudding Cupcakes: Replace all-purpose flour with a gluten-free blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Banana Cream Cupcakes: Swap butter for coconut oil, use flax eggs instead of regular eggs, and substitute dairy milk with almond milk for a plant-based version.
• Low-Sugar Banana Treat: Reduce granulated sugar and use stevia or monk fruit sweetener, paired with sugar-free pudding mix for a diabetic-friendly option.
• Chocolate Banana Fusion: Add cocoa powder to the cupcake batter and incorporate chocolate chips for a rich, decadent variation that complements the banana flavor.

Perfect Pairings For Banana Pudding Cupcakes

• Brew Creamy Chai Latte: Warm, spicy chai tea with hints of cinnamon and cardamom perfectly balances the sweet banana cupcakes, creating a harmonious dessert experience.
• Serve Caramel Drizzle Affogato: Rich espresso poured over vanilla gelato and topped with caramel sauce provides a sophisticated contrast to the cupcakes' creamy texture.
• Match with Toasted Pecan Brittle: Crunchy, buttery pecan brittle adds delightful textural contrast and nutty depth to the soft, sweet banana cupcakes.

How To Store Banana Pudding Cupcakes

• Place cupcakes in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 3-4 days to maintain freshness and prevent cream from spoiling.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, ensuring protection from freezer burn and maintaining flavor integrity.
• Remove frozen cupcakes from the freezer and let them defrost in the refrigerator overnight. Allow to sit at room temperature for 30 minutes before serving to restore optimal texture and taste.

FAQs About Banana Pudding Cupcakes

• Are banana pudding cupcakes difficult to make?

Not at all! These cupcakes are beginner-friendly and require basic baking skills. Follow the recipe steps carefully, and you’ll create delicious treats with ease.

• Can I use unripe bananas for this recipe?

No, ripe bananas are crucial. They provide natural sweetness, moisture, and better flavor. Look for bananas with brown spots for the best results.

• How do I know if my cupcakes are baked properly?

Insert a toothpick into the center of a cupcake. If it comes out clean without wet batter, your cupcakes are perfectly baked. They should also have a golden-brown top.

Banana Pudding Cupcakes Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Southern comfort meets sweet indulgence in these banana pudding cupcakes, blending creamy pudding, ripe bananas, and vanilla wafer crumbles into a delightful dessert. Creamy, nostalgic, and irresistibly delicious, you’ll savor each moist bite of this classic Southern treat.

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Ingredients

Scale 1x2x3x

Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter
• 2 ripe bananas
• 1 tsp baking powder
• 1/2 tsp baking soda

Pudding Filling:

• 2 cups whole milk
• 1/2 cup banana pudding mix
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract

Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 ripe bananas (for garnish)
• 1/4 cup vanilla wafer crumbs

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Instructions

1. Preheat the oven to 350°F and line a cupcake pan with paper liners, ensuring even spacing for uniform baking.
2. Cream together softened butter and granulated sugar in a large mixing bowl until light and fluffy, creating a smooth base for the cupcake batter.
3. Incorporate eggs one at a time, mixing thoroughly after each addition to ensure a cohesive mixture.
4. Mash ripe bananas until smooth, then fold into the butter mixture, distributing the fruit evenly throughout the batter.
5. Sift together flour, baking powder, and baking soda in a separate bowl, then gradually fold into the wet ingredients, mixing until just combined to prevent overmixing.
6. Carefully distribute the batter among the prepared cupcake liners, filling each about two-thirds full for optimal rising.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating proper doneness.
8. Remove cupcakes from the oven and allow to cool completely on a wire rack before proceeding with filling.
9. For the pudding filling, whisk together milk, pudding mix, sugar, and egg yolks in a saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble.
10. Remove pudding from heat, stir in vanilla extract, and transfer to a bowl to cool, covering the surface with plastic wrap to prevent skin formation.
11. Once cupcakes and pudding have cooled, use a small knife or cupcake corer to create a well in the center of each cupcake.
12. Carefully pipe or spoon the cooled banana pudding into the wells, ensuring each cupcake is generously filled.
13. Whip heavy cream with powdered sugar until stiff peaks form, creating a light and airy topping.
14. Pipe or spread the whipped cream over the filled cupcakes, creating an elegant finish.
15. Slice fresh bananas and garnish each cupcake with banana slices and a sprinkle of vanilla wafer crumbs for added texture and visual appeal.
16. Refrigerate cupcakes for at least 30 minutes before serving to allow flavors to meld and topping to set.

Notes

• Prevent banana browning by adding a splash of lemon juice when mashing to maintain fresh, vibrant color.
• Opt for overripe bananas with dark spots for maximum natural sweetness and deeper banana flavor profile.
• Replace traditional flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions.
• Reduce sugar content by substituting half the granulated sugar with stevia or monk fruit sweetener for a lower-calorie version.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg