Banana Pudding Cupcakes Delight

This banana pudding cupcake recipe transforms the classic Southern dessert into adorable individual treats. The moist banana-flavored cake filled with creamy pudding and topped with light whipped cream creates the perfect balance of textures and flavors that will transport you back to grandma's kitchen.

I first made these cupcakes for my daughter's birthday when she requested something "different than regular cake." Three years later, these have become our most requested dessert for family celebrations, with everyone fighting over the last one.

• All purpose flour: Creates the perfect tender crumb for these cupcakes
• Baking powder: Provides the right amount of lift for fluffy cakes
• Salt: Balances the sweetness and enhances the banana flavor
• Unsalted butter: Adds richness and moisture to the batter
• Granulated sugar: Sweetens without overpowering the banana flavor
• Large eggs: Bind the ingredients together and add structure
• Ripe bananas: With brown spots offer the sweetest most intense flavor
• Vanilla extract: Enhances all the flavors in the cupcake
• Whole milk: Creates a moist tender crumb
• Instant banana pudding mix: Creates the creamy center without extra work
• Cold milk: Activates the pudding mix for the perfect consistency
• Heavy whipping cream: Whips up into a light cloud-like topping
• Powdered sugar: Sweetens the cream without graininess
• Vanilla wafer cookies: Add the classic banana pudding texture and nostalgia
• Banana slices: For garnish add fresh flavor and make the presentation pop

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and line your muffin tin with paper liners. Arrange all ingredients in order of use so you can work efficiently. Having everything measured before you start will make the process much smoother.

Mix Dry Ingredients:

Combine the flour, baking powder, and salt in a medium bowl. Whisk thoroughly to ensure even distribution of leavening agents. This prevents uneven rising and bitter spots in your finished cupcakes.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until the mixture becomes pale and fluffy. This incorporates air into the batter, helping create light cupcakes.

Add Wet Ingredients:

Add eggs one at a time, beating well after each addition until fully incorporated. Mix in the mashed bananas and vanilla extract until the mixture looks uniform but may appear slightly curdled. This is perfectly normal due to the moisture in the bananas.

Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients in three portions, alternating with the milk. Start and end with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing will develop gluten and make tough cupcakes.

Bake the Cupcakes:

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched and appear golden brown.

Prepare the Filling:

While cupcakes cool, whisk together the instant banana pudding mix and cold milk in a bowl for about 2 minutes until it begins to thicken. Refrigerate for about 5 minutes to set to the perfect consistency for filling.

Core the Cupcakes:

Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a well for the pudding. Cut about 1 inch deep, being careful not to go through the bottom.

Fill the Cupcakes:

Spoon or pipe the banana pudding into the center of each cupcake, filling just to the top of the hole. The pudding should be level with the top of the cupcake, not overflowing.

Make the Whipped Topping:

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat or it will become grainy and butter-like.

Decorate the Cupcakes:

Pipe or spoon the whipped cream onto each filled cupcake. Top each with a vanilla wafer pressed gently into the cream standing upright. Add a small banana slice if desired just before serving.

The ripe bananas are truly the star ingredient here. I discovered this while testing different ripeness levels. The cupcakes made with nearly black bananas had significantly more flavor than those made with barely ripe ones. Now I intentionally let bananas ripen on my counter whenever I know these cupcakes are in my future.

Storage and Freshness

Once assembled, these cupcakes should be refrigerated due to the dairy-based filling and topping. They will stay fresh for up to three days in an airtight container. The vanilla wafers will soften over time, similar to traditional banana pudding, which many people actually prefer. For the freshest presentation, you can store unfilled cupcakes at room temperature for two days and assemble just before serving. The pudding filling can be made up to two days ahead and kept refrigerated separately.

Clever Substitutions

If you're in a time crunch, quality boxed vanilla cake mix with a mashed banana added works surprisingly well. For a boozy adult version, try adding two tablespoons of rum to the batter and a splash to the whipped cream. Dairy-free guests can enjoy these too—substitute plant-based milk, butter, and coconut whipped cream with excellent results. The pudding may set slightly differently but will still taste delicious.

Serving Suggestions

These cupcakes make an impressive presentation when arranged on a tiered stand for parties. Try serving them slightly chilled but not cold from the refrigerator for the best texture and flavor. For an elevated dessert experience, plate individual cupcakes with a drizzle of caramel sauce and a sprinkle of crushed vanilla wafers. They pair wonderfully with coffee or a small glass of dessert wine for adult gatherings.

The History Behind The Treat

Traditional Southern banana pudding dates back to the late 19th century, but gained popularity in the 1950s when banana imports became more common and instant pudding mixes hit the market. This cupcake version modernizes the classic layered dessert while maintaining its nostalgic flavor profile. Many Southern families have their own variations passed down through generations, with ongoing debates about whether meringue or whipped cream makes the superior topping.

Frequently Asked Questions

→ How can I ensure the cupcakes are moist?

Use ripe bananas, as they add natural sweetness and moisture to the batter. Be careful not to overmix the ingredients and check for doneness using a toothpick.

→ Can I use a different pudding flavor?

Yes! While banana pudding complements the cupcakes perfectly, you can substitute with vanilla, chocolate, or butterscotch pudding depending on your preference.

→ How should I store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Add the whipped cream topping and garnishes just before serving for best presentation.

→ Can I make this dessert ahead of time?

Yes, you can bake the cupcakes a day in advance and fill them with pudding. Add the whipped cream topping and garnishes just before serving for maximum freshness.

→ What’s the secret to fluffy whipped cream?

Ensure your heavy cream is cold before whipping. Beat on medium-high speed until soft peaks form, then sweeten and flavor with powdered sugar and vanilla extract.