Indulge in these creamy Banana Pudding Cupcakes that bring a delightful twist to the classic dessert! Each cupcake features a delicious banana-flavored base, hiding a creamy pudding surprise at its center, and is topped with a fluffy swirl of whipped cream. To make things even cuter, a little vanilla wafer sits atop each one, making them as fun to look at as they are to eat!

These adorable treats transform the traditional banana pudding into delightful individual cupcakes, capturing all the classic flavors in every bite. Perfect for parties, casual gatherings, or to simply satisfy your sweet tooth!

Why You’ll Love These Banana Pudding Cupcakes

Perfect Layers: Every bite is filled with fluffy whipped cream, a rich pudding center, and a moist, banana-infused cake base.

Party Perfect: Their individual sizes make these cupcakes a smart choice for gatherings, avoiding the need for messy scooping or cutting.

Make-Ahead: You can prepare the various components ahead of time, making assembly a stress-free process right before serving time.

Ingredients

• Ripe Bananas: The key to a rich banana flavor and sweetness; opt for bananas that are brown and spotty.
• All-Purpose Flour and Baking Powder: Essential for a fluffy cupcake. The flour provides structure, while baking powder gives it lift.
• Salt: In small amounts, salt balances sweetness and enhances the other flavors.
• Unsalted Butter: Creates a tender crumb and adds richness to the cupcakes.
• Granulated Sugar: Sweetens the batter and contributes to the texture when creamed with butter.
• Eggs: Bind the ingredients together while adding moisture and helping to aerate the batter.
• Vanilla Extract: Elevates the flavor profile with warm, sweet notes.
• Whole Milk: Keeps the batter smooth and helps maintain a tender cupcake.
• Instant Banana Pudding Mix: Provides creamy filling and enhances the banana flavor in the cupcakes.
• Heavy Whipping Cream and Powdered Sugar: Together, they create the perfect fluffy whipped topping.
• Vanilla Wafer Cookies: Add a nostalgic crunch and visual appeal to each cupcake.

How to Make Banana Pudding Cupcakes

Making these cupcakes requires a bit of preparation, but every step is well worth it!

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition. Then, fold in the mashed bananas and vanilla extract.

Step 4: Blend Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the milk. It’s best to start and finish with the dry ingredients.

Step 5: Bake the Cupcakes

Evenly distribute the batter amongst the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Step 6: Prepare the Banana Pudding Filling

In a medium bowl, combine the instant banana pudding mix with cold milk and whisk until smooth. Refrigerate for about 10 minutes to set.

Step 7: Make the Whipped Cream Topping

In a chilled bowl, mix the heavy whipping cream, powdered sugar, and vanilla extract, beating until stiff peaks form.

Step 8: Assemble the Cupcakes

Take cooled cupcakes and use a knife or cupcake corer to cut out a small circle from the center. Fill each hole with the prepared banana pudding, either using a spoon or a piping bag. Top them off with the whipped cream using a piping bag or a spoon to create swirls.

Step 9: Garnish and Serve

Place a vanilla wafer on top of each cupcake. If you like a bit of extra flair, you can add a fresh slice of banana. Serve and enjoy these delightful banana pudding cupcakes!

Tips for the Best Banana Pudding Cupcakes

For cupcakes that will impress everyone, keep these tips in mind:

• The riper, the better: Use fully ripe bananas for the sweetest and most flavorful batter.
• Avoid overmixing: Once the wet and dry ingredients come together, mix just until no streaks remain to prevent dense cupcakes.
• Let the pudding chill: Make sure the pudding is fully set in the refrigerator for easier filling.
• Keep your tools cool: Chilling your mixing bowl and beaters before whipping cream helps it whip up faster and hold its shape better.
• Get creative: Use decorative piping tips for the whipped cream, sprinkle crushed vanilla wafers on top, or try adding colorful sprinkles for a fun touch.
• Experiment! Switch up the filling with chocolate pudding or Nutella, or add a drizzle of caramel on top for a delicious twist.

How to Store

To keep your cupcakes fresh and delicious for longer, follow these storage tips:

To Store: Keep the cupcakes in an airtight container in the refrigerator for up to 3 days. Make sure they’re covered well to maintain the whipped cream topping’s texture.

To Freeze: For longer storage, wrap unfrosted cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Be aware that the banana pudding filling may change in texture after freezing.

FAQs

1. Can I use box cake mix instead of making the batter from scratch?

Yes, you can substitute boxed cake mix. Just follow the instructions on the box for baking, then proceed with adding the banana pudding filling and whipped cream topping.

2. How can I make these cupcakes gluten-free?

To make them gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are gluten-free.

3. Can I make these cupcakes ahead of time?

Absolutely! You can prepare the cupcakes a day in advance and refrigerate them. Just add the whipped cream topping just before serving for the best texture.

4. How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, your cupcakes are done!

5. What if I don’t have vanilla wafers?

If vanilla wafers aren’t available, feel free to substitute with crushed graham crackers, shortbread cookies, or any cookie of your choice for a crunchy topping!