Banana Pudding Cupcakes

These delicious Banana Pudding Cupcakes are a homemade cupcake filled with banana pudding and topped with a tasty buttercream. The perfect handheld dessert for banana lovers!

BANANA PUDDING CUPCAKES

I have a thing for anything Banana Pudding. I make so many recipes inspired by this classic dessert. I’ve got Banana Pudding Poke Cake, Banana Pudding Cheesecake, Banana Pudding Pie, Banana Pudding Cookies and many more! It is one of my favorite recipes. Coming from the south, it is a staple around here and it has to meet our high standards! These banana pudding cupcakes are a delicious homemade white cupcake that has been filled with banana pudding and topped with a homemade buttercream frosting. If you are a cupcake and banana pudding lover, then you absolutely need to try my Banana Pudding Cupcake recipe!

TIPS AND TRICKS FOR MAKING BANANA PUDDING CUPCAKES:

• The pudding does not need to be fully set as it will set up in the cupcake itself.
• You will want to gently spread the pudding with a spoon to the sides of the cupcake but do not let it drip down the sides.
• Make sure to buy INSTANT pudding NOT cook and serve pudding or it won’t set up.
• If you do not want to make homemade cupcakes you can swap it out with a white or vanilla boxed cake mix.
• The garnishes are completely optional. The sliced bananas on top will go brown after a while if they are not consumed right away.
• Make sure the cupcakes cool fully before coring and filling.
• You will have some pudding mixture leftover. Put it in a covered container in your refrigerator and save it for later!
• If you’d like use a homemade pudding, check out my recipe for VANILLA PUDDING and just add two teaspoons of banana extract to that recipe instead of the vanilla extract.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• all-purpose flour
• granulated sugar
• baking powder
• baking soda
• salt
• vanilla extract
• eggs
• milk
• water
• vegetable oil
• instant banana pudding
• milk
• unsalted butter
• banana extract
• powdered sugar

HOW TO MAKE BANANA PUDDING CUPCAKES:

Preheat the oven to 350F degrees. Line a 12 count muffin tin with paper liners, set aside. In a bowl, add the flour, sugar, baking powder, baking soda and salt.

Whisk together until combined then add to the bowl of stand mixer.

Add in the remaining ingredients and beat until smooth.

Fill the cupcake liners 2/3 full with cupcake batter and bake for 18-20 minutes until slightly golden and tops spring back when touched.

Remove from oven and cool in pan for 5 minutes then move to wire rack to cool completely.

To make the pudding add together pudding mixture and milk in a medium bowl.

Whisk mixture just until it starts to set up, set aside.

To make the buttercream add the butter, banana extract and salt in bowl.

Beat together until light and fluffy.

Add in the powdered sugar 1 cup at a time.

Beat until everything is incorporated.

Add in the milk one tablespoon at a time.

Then beat for 2-3 minutes to whip it up nice and fluffy.

Once cupcakes are cool, core out the centers.

Fill with pudding and spread pudding over the tops of cupcakes to the sides (you will have pudding leftover.)

To frost cupcakes, place buttercream into piping bag fitted with open star tip (Wilton 1m) and pipe onto tops of cupcakes and top each one with a whole vanilla wafer and a slice of banana, if desired.

Serve and enjoy!

HOW TO STORE:

• These Banana Pudding Cupcakes can be stored in an airtight container in the refrigerator for up to 2-3 days.
• You can let them warm up on the countertop for a bit to let the frosting soften before consuming.
• I do not recommend freezing these cupcakes after they have been filled because the pudding can become liquid-y after defrosting.
• You can freeze baked cupcakes that have not been filled or frosted in an airtight container, in the freezer, for up to 4-6 months. Let defrost on countertop before filling and frosting.

CRAVING MORE RECIPES?

• Wedding Cake Cupcakes
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• Homemade Lemon Cupcakes
• Homemade Pecan Pie Cupcakes
• Cherry Chocolate Chip Cupcakes
• Mint Chocolate Chip Cupcakes
• Homemade Chocolate Cupcakes
• Funfetti Cupcakes

Banana Pudding Cupcakes

These delicious Banana Pudding Cupcakes are a homemade cupcake filled with banana pudding and topped with a tasty buttercream. The perfect handheld dessert for banana lovers!

5 from 8 votes

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Prep Time: 30 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 48 minutes minutes

Servings: 14

Author: Brandie @ The Country Cook

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Ingredients

Cupcakes:

• ▢ 1 ½ cup 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

Filling:

• ▢ 3.4 ounce package instant banana pudding
• ▢ 2 cups milk

Buttercream:

• ▢ 1 cup unsalted butter, softened
• ▢ 1 teaspoon banana extract
• ▢ 1 pinch salt
• ▢ 4 cups powdered sugar
• ▢ 2-4 tablespoons milk

Optional Topping:

• ▢ Vanilla wafers
• ▢ Sliced bananas

Instructions

• Preheat the oven to 350F degres.
• Line a 12 count muffin tin with paper liners, set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add to the bowl of a stand mixer.
• Add in the remaining ingredients and beat until smooth.
• Fill the cupcake liners 2/3 full with cupcake batter and bake for 18-20 minutes until slightly golden and tops spring back when touched.
• Remove from the oven and cool in the pan for 5 minutes then move to a wire rack to cool completely.
• To make the pudding add together pudding mixture and milk in a bowl just until set then set aside.
• To make the buttercream, beat together the butter, banana extract and salt for about 2-3 minutes until lighter in color.
• Add in the powdered sugar one cup at a time until incorporated.
• Add in the milk one tablespoon at a time until desired consistency is reached. Then beat for 2-3 minutes to whip it up nice and fluffy.
• Once cupcakes are cool, core out the centers and fill with pudding and spread pudding over the tops of cupcakes to the sides (you will have pudding leftover.)
• To frost cupcakes: place buttercream into a piping bag fitted with and open star tip (Wilton 1m) and pipe onto tops of cupcakes and top each cupcake with a whole vanilla wafer and a slice of banana.

Notes

• The pudding does not need to be fully set as it will set up in the cupcake itself.
• Make sure you buy INSTANT pudding NOT cook and serve or this will not set up.
• You will want to gently spread the pudding with a spoon to the sides of the cupcake but do not let it drip down the sides.
• If you do not want to make homemade cupcakes you can swap it out with a white or vanilla cake mix.
• The garnishes are completely optional. The sliced bananas on top will go brown after a while if they are not consumed right away.
• Make sure the cupcakes cool fully before coring and filling.
• You will have some pudding mixture leftover. Put it in a covered container in your refrigerator and save it for later!
• If you’d like use a homemade pudding, check out my recipe for VANILLA PUDDING and just add two teaspoons of banana extract to that recipe instead of the vanilla extract. 
• If you don’t want to use or can’t find banana extract, just use vanilla extract. 

Course: Dessert

Cuisine: American

Nutrition

Calories: 453kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Sodium: 258mg | Fiber: 1g | Sugar: 56g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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