Banana Pudding Cupcakes

There’s something about peeling back a cupcake wrapper and finding all the cozy, creamy flavor of banana pudding inside.

Picture tender vanilla cake, pale golden and fluffy, filled with silky banana pudding and topped with a cloud of whipped frosting and a crumble of cookies.

These banana pudding cupcakes are a comforting dessert that feels special yet comes together quickly enough for a weeknight treat or last-minute gathering.

They’re perfect for sweet-tooth fans, families, and beginners who want bakery-style results without complicated steps. Once, after a long week, I brought a batch of these to a Sunday supper with friends.

The room went quiet for a moment—just the sound of wrappers rustling and little sighs of happiness—and suddenly everyone was talking, smiling, and going back for seconds.

They shine for potlucks, birthday tables, and cozy evenings when you need something soft, sweet, and nostalgic. Ready to bring this dessert to life?

Why You’ll Love It

• Delivers classic banana pudding flavor in a fun handheld cupcake form
• Balances moist banana cake, creamy pudding filling, and fluffy whipped topping
• Uses simple ingredients you can find at any regular grocery store
• Impresses guests with a bakery-style look yet beginner-friendly method
• Adapts easily for make-ahead prep and convenient party serving

Ingredients

• 1 1/2 cups all-purpose flour — measure lightly spooned and leveled
• 1 1/2 teaspoons baking powder — guarantees a light, fluffy rise
• 1/4 teaspoon baking soda — reacts with banana’s natural acidity
• 1/2 teaspoon fine salt — balances sweetness and enhances flavor
• 1/2 cup unsalted butter, softened — bring fully to room temp for easy creaming
• 3/4 cup granulated sugar — provides structure and sweetness
• 1/4 cup light brown sugar, packed — adds moisture and caramel notes
• 2 large eggs, room temperature — mix in one at a time for better emulsion
• 1 teaspoon vanilla extract — use pure vanilla for best flavor
• 2 medium ripe bananas, mashed — choose very spotty bananas for sweetness
• 1/2 cup whole milk, room temperature — prevents batter from curdling
• 1 cup vanilla wafer cookies, roughly crushed — leave some larger chunks for texture
• 1 (3.4-ounce) box instant vanilla pudding mix — instant type only so it sets properly
• 2 cups cold whole milk (for pudding) — must be cold to thicken the pudding
• 1 cup heavy whipping cream, cold — cold cream whips to stiff peaks more easily
• 3 tablespoons powdered sugar — sweetens and stabilizes the whipped cream
• 1/2 teaspoon vanilla extract (for whipped cream) — flavors the topping delicately
• 12 whole vanilla wafer cookies, for garnish — add just before serving for crunch
• 1 small banana, sliced, for garnish (optional) — slice last minute to reduce browning

Step-by-Step Method

Preheat & Prep the Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Set the pan aside on a stable surface. Gather all equipment and ingredients so everything is within reach. This makes the process smoother and helps prevent mistakes or missed ingredients once you start mixing the batter.

Combine Dry Ingredients

Measure the flour, baking powder, baking soda, and salt into a medium mixing bowl. Whisk the ingredients together until they look evenly blended and smooth. This step helps distribute the leavening agents so the cupcakes rise evenly. Set the bowl aside while you prepare the wet mixture in a separate, larger bowl.

Cream Butter & Sugars

Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat with an electric hand mixer or stand mixer on medium speed. Mix for about 2 to 3 minutes, until the mixture looks light, creamy, and slightly fluffy. Scrape the sides of the bowl as needed to guarantee everything combines thoroughly.

Add Eggs & Vanilla

Crack the eggs into the butter-sugar mixture one at a time, beating well after each addition. Assure each egg is fully incorporated before adding the next. Pour in the vanilla extract and continue mixing briefly until smooth. Scrape down the sides and bottom of the bowl to avoid any unmixed pockets of egg or sugar.

Mix in Mashed Bananas

Mash the ripe bananas in a separate bowl with a fork until mostly smooth with small lumps. Add the mashed bananas to the butter, sugar, and egg mixture. Beat or stir until fully combined and evenly distributed. The batter will loosen slightly and take on a creamy, speckled texture from the bananas.

Alternate Dry Ingredients & Milk

Add half of the dry ingredient mixture to the banana batter. Mix on low speed just until combined. Pour in half of the milk and mix gently. Repeat with the remaining dry ingredients and milk, beginning and ending with the dry mixture. Stir only until just combined to keep the cupcakes soft and tender.

Fold in Crushed Wafers

Gently fold the roughly crushed vanilla wafer cookies into the batter using a rubber spatula. Turn the spatula through the batter in broad strokes, avoiding vigorous stirring. Mix just until the cookie pieces are evenly dispersed. This adds a sweet, slightly crunchy texture that mimics classic banana pudding.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use a measuring cup or spoon for even portions. Place the muffin tin in the preheated oven. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.

Cool the Cupcakes

Remove the muffin tin from the oven and place it on a cooling rack. Let the cupcakes cool in the pan for about 5 minutes. Carefully transfer each cupcake from the tin to the wire rack. Allow them to cool completely, about 25 minutes, so the filling and whipped topping won’t melt or slide off.

Whisk the Pudding

Prepare the instant vanilla pudding while the cupcakes cool. In a medium mixing bowl, combine the pudding mix with 2 cups of cold whole milk. Whisk vigorously for about 2 minutes until thickened and smooth. Place the bowl in the refrigerator for around 5 minutes to set the pudding fully before using it as filling.

Whip the Cream

Pour the cold heavy whipping cream into another clean bowl. Add the powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted. Avoid overbeating, which can turn the cream grainy or buttery.

Fold Pudding & Cream

Spoon about half of the whipped cream into the chilled vanilla pudding. Gently fold them together using a rubber spatula until smooth and light. Don’t stir vigorously, or the mixture can deflate. Reserve the remaining whipped cream in its bowl for topping. Chill both mixtures briefly while you prep the cupcakes.

Core the Cupcakes

Once the cupcakes are completely cool, use a paring knife to cut a small cone-shaped piece out of the center of each one. Insert the tip and rotate gently to create a well. Remove the cone and save or snack on the pieces. Make sure not to cut all the way to the bottom so the filling stays contained.

Fill with Pudding Mixture

Transfer the banana pudding filling to a piping bag or a zip-top bag with the corner snipped, if desired. Pipe or spoon the filling into each cupcake well until level with the top. Smooth the surface gently with the back of a spoon. Assure each cupcake gets a generous amount of creamy banana pudding inside.

Top with Whipped Cream

Fill a clean piping bag or zip-top bag with the reserved whipped cream. Pipe swirls or dollop a generous spoonful on top of each cupcake, covering the filled center. Create peaks or smooth tops according to your preference. The whipped cream should sit firmly but softly on the cooled cupcakes.

Garnish & Chill

Press a whole vanilla wafer cookie gently into the whipped cream on each cupcake. Add a fresh banana slice beside or on top if you like. Place the finished cupcakes in the refrigerator. Chill for at least 20 minutes to help the filling and topping set. Serve chilled and store leftovers in an airtight container.

Ingredient Swaps

• Use gluten-free all-purpose flour (1:1 blend) in place of regular flour; check that your vanilla wafers are gluten-free as well.
• For dairy-free: swap butter with vegan butter, whole milk with oat or almond milk, and heavy cream with a high-fat coconut cream or non-dairy whipping cream.
• Replace instant vanilla pudding mix with instant banana or butterscotch pudding for a flavor twist, or use a cooked cornstarch custard if pudding mix isn’t available.
• If vanilla wafers are hard to find, substitute ladyfingers, digestive biscuits, or shortbread cookies.

You Must Know

– Swap – For a less-sweet, bakery-style topping, trade half the whipped cream’s powdered sugar for 1 tablespoon instant vanilla pudding mix.

It stabilizes the cream so it holds tall swirls for 24 hours without weeping.

Serving Tips

• Serve chilled on a white platter to highlight the creamy filling and topping.
• Add extra crushed vanilla wafers around the cupcakes for crunch and visual appeal.
• Plate each cupcake with a small spoonful of extra pudding on the side.
• Drizzle with caramel sauce or chocolate sauce for a richer dessert presentation.
• Top just before serving with fresh banana slices brushed lightly with lemon juice.

Storage & Make-Ahead

Banana pudding cupcakes keep in the fridge, covered, for up to 2 days before the texture declines.

For make-ahead, bake cupcakes a day in advance and fill/top them the day of serving.

Avoid freezing once filled; the pudding and whipped cream can separate and turn grainy when thawed.

Reheating

Reheat banana pudding cupcakes gently: in the microwave at 50% power for 8–12 seconds, or in a 275°F (135°C) oven for 5–8 minutes.

Avoid stovetop reheating to preserve texture.

Banana Pudding in Pop Culture

On quiet evenings, I often think of how banana pudding sneaks into pop culture like a comforting cameo—showing up in Southern sitcom kitchens, church potluck scenes, and nostalgic flashback episodes where someone’s grandma is always stirring a bowl with slow, sure hands.

I notice it in movie montages too, quietly signaling home, safety, and a love that doesn’t need fancy words.

When I see that glass dish layered with cookies and cream, I’m instantly back in my aunt’s narrow kitchen, watching her crush vanilla wafers with the same focus other people reserve for emails.

You and I might stream different shows, but when banana pudding appears, it feels like a shared secret: this is what “home” tastes like.

Final Thoughts

Give these Banana Pudding Cupcakes a try and enjoy all the cozy flavor of classic banana pudding in a fun handheld dessert.

Feel free to tweak them with extra wafers, a drizzle of caramel, or your favorite toppings to make them your own.

Frequently Asked Questions

Can I Turn This Recipe Into a Layered Sheet Cake Instead of Cupcakes?

Yes, you can. I’d bake the batter in a 9×13 pan, then layer thick pudding and clouds of whipped cream on top. It’ll feel like a cozy potluck dessert from childhood.

How Do I Adjust the Recipe for High-Altitude Baking Conditions?

I’d adjust for high altitude by adding 2 tablespoons flour, reducing sugar slightly, baking powder to 1 teaspoon, and baking time a minute or two. I picture you opening the oven to perfectly domed, fragrant treats.

Are There Kid-Friendly Tasks to Involve Children in Making These Cupcakes?

Yes, absolutely—I’d invite kids to mash bananas, crush wafers in a bag, whisk pudding, and decorate with whipped cream and cookies. I always love watching little hands proudly crown each cupcake like a tiny celebration.

What Drink Pairings Go Best With Banana Pudding Cupcakes for Parties?

I’d pour cold vanilla milk, fizzy cream soda, or cinnamon‑kissed chai; each sip wraps the banana and pudding in a soft hug, like my grandma’s porch evenings with mismatched mugs and crickets stitching the dark.

How Can I Package These Cupcakes Safely for Shipping or Gifting?

I nestle each frosted beauty in a snug cupcake box with inserts, tuck parchment between, then cushion the box in a larger one with bubble wrap—like sending you a little bakery-scented hug.