Go Back
Best Banana Pudding Cupcakes Recipe

Banana Pudding Cupcakes Recipe

Banana pudding and cupcakes are two beloved treats, so combining them into a single dessert is a match made in heaven. This Banana Pudding Cupcake recipe takes the creamy, rich flavor of banana pudding and puts it into the portable, sweet form of a cupcake. Whether you're planning a family gathering, birthday party, or just a simple treat for yourself, these cupcakes are sure to please anyone with a sweet tooth. Let’s dive into the history of banana pudding, breakdown the ingredients, and go step-by-step through the recipe!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs slightly beaten
  • ½ cup milk
  • ½ cup water
  • ¼ cup vegetable oil
  • For the Filling:
  • 1 package 3.4 oz instant banana pudding
  • 2 cups milk
  • For the Buttercream:
  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 1 teaspoon banana extract
  • 1 pinch salt
  • 4 cups powdered sugar
  • 2-4 Tablespoons milk start with a little, then increase
  • Optional Toppings:
  • Crushed vanilla wafers
  • Sliced bananas

Method
 

  1. Step 1: Make the Cupcakes
  2. Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, combine the vanilla extract, eggs, milk, water, and vegetable oil. Beat until smooth and slightly frothy.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Be careful not to overmix.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
  8. Step 2: Make the Banana Pudding Filling
  9. In a medium bowl, combine the instant banana pudding mix with the 2 cups of milk. Whisk until the pudding thickens (about 2 minutes).
  10. Let the pudding set for about 5 minutes. Once set, use a spoon or piping bag to gently create a hole in the center of each cooled cupcake.
  11. Spoon or pipe a generous amount of the banana pudding into each cupcake.
  12. Step 3: Make the Buttercream Frosting
  13. In a large bowl, beat the softened butter until creamy and smooth.
  14. Add the banana extract and pinch of salt, then continue to beat until fully combined.
  15. Gradually add powdered sugar, one cup at a time, until it’s fully incorporated.
  16. Slowly add milk, one tablespoon at a time, until the buttercream reaches your desired consistency.
  17. Beat the frosting for a couple of minutes until it’s light and fluffy.
  18. Step 4: Assemble the Cupcakes
  19. Once the cupcakes are cool and filled with banana pudding, pipe or spread the buttercream frosting on top.
  20. For the optional toppings, sprinkle crushed vanilla wafers and add a few slices of banana for an extra touch.