Have you ever tasted a cupcake that made you stop mid-bite and say, “Okay… wait, this is dangerously good”?
That’s exactly what happened the first time I made these Banana Pudding Cupcakes.
I wasn’t planning to reinvent anything that day. I was just craving something sweet, cozy, and a little nostalgic, something that reminded me of banana pudding cups from childhood, but with a twist.
So I did what every baker does in moments like that: I grabbed a banana, crushed up some Nilla Wafers, and followed the feeling.
What came out of the oven wasn’t just good… it was next-level. Moist banana cupcakes, filled with creamy banana pudding, topped with the fluffiest homemade whipped cream.
Jump to
They were soft. Dreamy. Light, but somehow rich. Basically, like spooning into a banana pudding, but with frosting. And way cuter.
Why You’ll Love These Banana Pudding Cupcakes
No Fancy Skills Required – You don’t need to be a pro baker to nail this recipe. With simple steps and basic ingredients, these Banana Pudding Cupcakes are perfect for anyone, whether you’re a seasoned baker or just starting out. You got this.
The Filling You Didn’t Know You Needed – The instant banana cream pudding filling is like a secret treasure tucked inside each cupcake. That creamy center is cool, smooth, and gives you that perfect balance of sweetness, it’s the bite you’ve been waiting for!
Kid-Approved, Family-Friendly – Kids (and adults) alike will love these banana pudding cupcakes. They’re fun to eat, packed with familiar flavors, and a total crowd-pleaser, perfect for any family gathering or kids’ birthday party.
To find all the details and measurements, simply scroll down to my recipe card!
How to Make Banana Pudding Cupcakes
Preheat Your Oven & Prepare the Cupcake Pan
First things first: get that oven to 350ºF. While it’s heating up, line your cupcake tray with paper liners.
This little step makes clean-up easier and gives your cupcakes that perfect shape.
Turn Nilla Wafers into Magic Crumbs
Grab your Nilla Wafers and toss them into a food processor. Pulse them until they become fine crumbs.
If you don’t have a processor, no worries! Pop them in a zip-top bag and give them a good whack with a rolling pin. Crumbs ready? Perfect.
Mix the Dry Ingredients Together
In a big bowl, mix your Nilla wafer crumbs, cake flour, baking powder, and salt. Whisk it all together to combine, this is the base for your cupcakes, and it’s all about getting that soft, light texture we’re after.
Cream the Butter & Brown Sugar
In another bowl, blend your melted butter and brown sugar. Whisk it until smooth and slightly fluffy.
The butter adds richness, and the brown sugar gives these cupcakes a warm, caramel-y flavor that’s pure magic.
Add the Wet Ingredients
Now, crack in your egg, add that mashed banana, and pour in the vanilla extract.
Beat it all together until it’s smooth. The banana will make your batter so soft and give it that irresistible flavor that’s perfect for a Banana Pudding Cupcake!
Combine the Wet and Dry Mixes
Next, slowly add your dry ingredients into the wet mixture, stirring until you have a thick batter.
Don’t rush it! Once it’s all blended, add in your milk and stir just enough to get a smooth, creamy texture. The batter should be thick but easy to scoop.
Fill the Cupcake Liners & Bake
Scoop a generous ¼ cup of batter into each cupcake liner, filling it about halfway.
Bake them for 20 minutes, and you’ll know they’re ready when the tops are golden. Let the cupcakes cool down on a wire rack for that perfect, moist texture.
Prepare the Banana Pudding Filling
While the cupcakes cool, let’s make that creamy banana pudding! Add the instant banana pudding mix to a bowl, pour in the cold milk Whisk it for about 1 minute until it thickens up, then set it aside to finish setting.
After a short rest, mix in the chopped bananas by folding them into the pudding. Now you’ve got that silky, sweet pudding waiting to fill your cupcakes.
Make the Dreamy Whipped Cream Frosting
Start the frosting by combining powdered sugar and cornstarch in a saucepan and giving them a good whisk.
Add ½ cup of heavy cream and whisk until everything’s well combined.
Heat it over medium heat, constantly whisking until it thickens, it should look like a thick pudding. Once done, take it off the heat and let it rest until cooled.
In a stand mixer (or with a hand mixer), add the rest of your heavy cream and vanilla extract. Whip it until you get soft peaks.
Then, slowly add the thickened cream mixture to the whipped cream, continuing to beat until it forms stiff peaks. You want that perfect, fluffy, yet stable frosting to pipe on top!
Assemble the Cupcakes
Now it’s time to build the magic! Use a small pairing knife to carve out a little hole in the center of each cooled cupcake.
Don’t go too deep, just make a little pocket for the banana pudding filling.
Gently scoop out the center, and you can snack on the scraps if you want (no judgment here!).
Add a dollop of banana pudding to the center of each cupcake, either by spoon or with a piping bag.
Pipe the Whipped Cream Frosting
Take a piping bag (or a zip-top bag with the corner snipped off) and pipe a fluffy swirl of whipped cream on top of each cupcake.
You want it to look like a soft cloud of sweetness, so be generous! The frosting is the perfect finishing touch to these cupcakes.
Finish each cupcake with a Nilla Wafer on top. Enjoy!
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
3 Simple Mistakes to Avoid for Perfect Cupcakes
1- Don’t Overmix the Batter
It’s easy to fall into the habit of mixing until everything feels perfectly smooth, but the trick is to stop mixing as soon as the wet and dry ingredients are just combined.
Overmixing can make your cupcakes dense instead of fluffy. Think of it like a gentle stir, you want a light, airy batter, not a workout for your mixer!
2- Don’t Rush the Pudding Step
We get it, you want to speed things up and skip right to the fun part. But if you rush the pudding process, it won’t thicken properly, and that’s where things can go south.
After mixing the pudding with milk, give it those minutes to thicken before adding in the banana. This little pause makes all the difference, giving you that rich, creamy filling that won’t run all over the place when you bite into it.
3- Be Mindful of Baking Time
It’s all too easy to forget about the timer, right? The cupcakes may look like they’re ready, but don’t skip the trusty toothpick test!
Insert it into the center, if it comes out clean, they’re done. If it’s too early, you’ll end up with gooey cupcakes, and if you bake too long, they’ll be dry.
Keep a close eye on them for that perfectly baked, moist cupcake.
Craving something bright and citrusy? My Lemon Cupcakes are a sunny little treat you won’t want to miss!
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
How to Make Banana Pudding Cupcakes from Scratch
Have you ever tasted a cupcake that made you stop mid-bite and say, “Okay... wait, this is dangerously good”? That’s exactly what happened the first time I made these Banana Pudding Cupcakes.
Ingredients
Banana Pudding Cupcakes
- 1 banana, mashed
- 1/2 cup melted butter
- 1 cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup Nilla Wafer cookies
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
The Filling
- 1 box (3.4 oz) Jello Instant Banana Cream Pudding
- 1 banana, chopped into tiny pieces
- 2 cups cold whole milk
The Topping
- 2 cups heavy cream, divided
- 1/4 cup powdered sugar
- 2 1/4 teaspoons cornstarch
- 1 1/2 teaspoons vanilla extract
- Extra Nilla Wafers for garnish
Instructions
- Preheat your oven to 350ºF and line your cupcake tray with paper liners to make cleanup a breeze and ensure your cupcakes come out perfectly shaped.
- Crush your Nilla Wafers into fine crumbs using a food processor, or seal them in a zip-top bag and gently crush with a rolling pin.
- In a large bowl, combine the Nilla wafer crumbs, cake flour, baking powder, and salt. Whisk everything together to create the light and soft base for your cupcakes.
- Beat the melted butter and brown sugar in a separate bowl until the texture is silky and just a bit airy. This gives your cupcakes that rich, caramel-like flavor.
- Add the egg, mashed banana, and vanilla to the butter-sugar mixture. Whip it all together until you achieve a smooth, cohesive consistency.
- Add the dry mixture to the wet ingredients a little at a time, stirring softly until the batter becomes thick and smooth.
- Stir the milk into the mixture until the batter becomes silky and well incorporated.
- Scoop about ¼ cup of the batter into each cupcake liner, filling them halfway.
- Bake for 20 minutes, or until the tops are golden and spring back when touched. Let them cool on a wire rack.
- As the cupcakes cool, mix the instant pudding with cold milk to prepare the banana pudding filling.
- Let it thicken for a few minutes, then gently fold in the chopped banana pieces. Now your creamy pudding is ready!
- Whisk the powdered sugar and cornstarch in a small saucepan to prepare the foundation for your frosting.
- Whisk in ½ cup of heavy cream until the mixture is cohesive, then cook over medium heat, stirring nonstop, until it reaches a thick, pudding-like texture.
- Take the mixture off the heat and allow it to cool to room temperature.
- Beat the leftover heavy cream and vanilla extract with a mixer until soft, fluffy peaks develop.
- Add the thickened cream bit by bit, whipping until the mixture forms stiff, stable peaks. You’ll have the perfect frosting for piping.
- Now it’s time to assemble! Use a small pairing knife to carve out a hole in the center of each cooled cupcake, making a little pocket. Fill the hole with the banana pudding mixture.
- Pipe the whipped cream frosting generously on top of each cupcake, creating a fluffy swirl of sweetness.
- Complete each cupcake by placing a Nilla Wafer on top. This adds that perfect crunch and flavor to tie everything together. Enjoy!
Notes
- Let the cupcakes cool completely before filling them. If they’re too warm, the pudding could melt, and we don’t want that.
- When you carve out the center of the cupcakes, take it easy. You want a little pocket, but don’t go too deep or tear the sides.
- If your frosting isn't thickening, give it a bit more time to cool. It’ll firm up as it chills.
Nutrition Information:
Serving Size: 1 cupcakeAmount Per Serving: Calories: 270Total Fat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 150mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 2g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
