Banana Pudding Cupcakes – Soft Banana Cake

Introduction

Banana Pudding Cupcakes take everything you love about classic banana pudding and transform it into a handheld, bakery-style dessert. These cupcakes feature a moist banana-flavored cake base topped with a light, creamy vanilla pudding frosting and finished with crushed or whole vanilla wafers for that nostalgic touch. Each bite delivers soft cake, creamy topping, and familiar banana pudding flavor that feels comforting and indulgent.

These cupcakes are perfect for parties, potlucks, birthdays, holidays, or anytime you want a dessert that feels special but approachable. They’re especially popular because they combine two favorite desserts—banana pudding and cupcakes—into one irresistible treat. The pudding frosting keeps them light and fluffy instead of overly sweet or heavy.

Whether you’re a longtime banana pudding fan or just looking for a unique cupcake flavor that stands out, Banana Pudding Cupcakes are guaranteed to impress. They’re easy to make, beautiful to serve, and even better the next day once the flavors settle.

Ingredients
For the Banana Cupcakes

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon (optional)

½ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup brown sugar

2 large ripe bananas, mashed

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup buttermilk or milk

For the Banana Pudding Frosting

1 box (3.4 oz) instant vanilla pudding mix

1 cup cold milk

½ cup unsalted butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

For Topping

Vanilla wafer cookies (whole or crushed)

Banana slices (optional, for serving)

Preparation
Step 1: Prepare the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 2: Cream Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add mashed bananas and mix until smooth.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Mix just until combined—do not overmix.

Step 5: Bake the Cupcakes

Divide batter evenly among cupcake liners, filling about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Variation

Filled Banana Pudding Cupcakes: Core the cupcakes and fill with vanilla pudding.

Chocolate Banana Version: Add chocolate chips to the batter.

Cream Cheese Frosting Option: Fold cream cheese into the pudding frosting for tang.

Mini Cupcakes: Perfect for parties and dessert trays.

No-Bake Style: Use vanilla cupcakes and focus on pudding filling and topping.

Cooking Note

Ripe bananas are key to strong banana flavor and moisture. The riper the banana, the sweeter and more flavorful your cupcakes will be. Always let cupcakes cool fully before frosting to prevent melting.

Serving Suggestions

Serve Banana Pudding Cupcakes chilled or at room temperature. Top just before serving with vanilla wafers and banana slices for the freshest look. They pair perfectly with coffee, iced tea, or milk and make a beautiful addition to dessert tables.

Tips

Use very ripe bananas with brown spots.

Chill the pudding frosting for 10 minutes if it feels soft.

Add wafer topping just before serving to keep it crisp.

Store cupcakes covered to prevent drying out.

For extra flavor, brush cupcakes lightly with banana cream.

Prep Time

20 minutes

Cooking Time

20 minutes

Total Time

40 minutes

Nutritional Information (Approximate per cupcake)

Calories: 310

Protein: 4 g

Sodium: 190 mg

FAQs

Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day ahead and frost before serving.

Do these need refrigeration?
Yes, because of the pudding frosting, store them refrigerated.

Can I use boxed cake mix?
Yes, banana or vanilla cake mix works as a shortcut.

How long do they stay fresh?
Up to 3 days when stored covered in the refrigerator.

Can I freeze banana pudding cupcakes?
Freeze unfrosted cupcakes only. Frost after thawing.

Conclusion

Banana Pudding Cupcakes are the perfect blend of nostalgic flavor and modern dessert style. With moist banana cake, creamy pudding frosting, and that classic vanilla wafer finish, they deliver everything people love about banana pudding in cupcake form. Easy to make, fun to serve, and impossible to resist, these cupcakes are sure to become a favorite for any occasion. 🍌🧁

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