Why You’ll Love Cupcakes Recipe
These cupcakes combine everything you adore about traditional banana pudding into an easy-to-serve dessert that’s perfect for parties, potlucks, and family gatherings. The moist vanilla cupcake base pairs beautifully with the rich, creamy pudding filling and the light whipped topping. The crushed vanilla wafers add a subtle crunch, while fresh banana pieces bring natural sweetness and flavor.
They’re simple enough for beginner bakers yet impressive enough to serve at special occasions. Plus, since they’re individually portioned, they’re easy to transport and share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
½ cup sour cream
1 egg
2 egg yolks
2 tsp vanilla extract
1/3 cup vanilla wafer crumbs
8 oz cream cheese, room temperature
1 (14 oz) can sweetened condensed milk
¾ cup whole milk
1 (3.4 oz) box instant vanilla pudding mix
1 ripe banana, diced
1 container frozen whipped topping, thawed
12 vanilla wafers
Directions
Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, egg, egg yolks, and vanilla extract. Beat the mixture until smooth and well incorporated.
Divide the batter evenly among the prepared muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling.
Once cooled, carefully hollow out the center of each cupcake. Sprinkle a small amount of vanilla wafer crumbs into each cavity.
In a separate bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, whole milk, vanilla extract, and instant pudding mix. Beat until thick and creamy. Gently stir in the diced banana.
Spoon or pipe the pudding mixture into each hollowed cupcake. Top generously with whipped topping and garnish each cupcake with a vanilla wafer.
Servings and timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 461 kcal per cupcake
Variations
For a stronger banana flavor, add a small amount of banana extract to the cupcake batter or pudding filling.
You can swap the vanilla pudding mix for banana cream pudding to intensify the flavor profile.
For a homemade touch, replace the frozen whipped topping with freshly whipped heavy cream sweetened with powdered sugar.
Add a drizzle of caramel sauce on top for extra indulgence.
Mini chocolate chips can be folded into the pudding mixture for a chocolate-banana variation.
Storage/Reheating
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese and pudding filling, refrigeration is essential.
For best texture and flavor, allow the cupcakes to sit at room temperature for about 10–15 minutes before serving.
Freezing is not recommended, as the pudding filling and whipped topping may separate when thawed.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them covered at room temperature. Fill and top them the day you plan to serve for the freshest taste.
Can I use homemade pudding instead of instant?
Absolutely. Just ensure the pudding is thick and fully cooled before filling the cupcakes.
How do I keep the bananas from browning?
Toss the diced banana lightly in lemon juice before adding it to the pudding mixture to slow browning.
Can I use boxed cake mix instead of making the cupcakes from scratch?
Yes, a vanilla or yellow cake mix works well if you’re short on time.
What’s the best way to hollow out the cupcakes?
Use a small spoon, melon baller, or cupcake corer to gently remove the center without cutting through the bottom.
Can I substitute Greek yogurt for sour cream?
Yes, plain full-fat Greek yogurt can be used as a substitute for sour cream in equal amounts.
Do these need to stay refrigerated during a party?
If serving at room temperature, keep them out no longer than 2 hours, then return them to the refrigerator.
Can I make these into mini cupcakes?
Yes, adjust the baking time to about 10–12 minutes and reduce the filling amount accordingly.
What type of cream cheese works best?
Full-fat block cream cheese provides the richest texture and flavor.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if necessary.
Conclusion
Banana Pudding Cupcakes bring together the comforting flavors of classic banana pudding in a charming, portable dessert. With their moist vanilla base, creamy banana filling, and light whipped topping, they’re guaranteed to be a crowd-pleaser. Whether for a celebration or a simple sweet craving, these cupcakes offer a deliciously fun way to enjoy a Southern favorite.
Banana Pudding Cupcakes
Creamy banana pudding-filled cupcakes topped with whipped topping and crushed vanilla wafers, bringing all the flavors of classic Southern banana pudding into a fun, handheld dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 stick unsalted butter, room temperature
- ½ cup sour cream
- 1 egg
- 2 egg yolks
- 2 tsp vanilla extract
- 1/3 cup vanilla wafer crumbs
- 8 oz cream cheese, room temperature
- 1 (14 oz) can sweetened condensed milk
- ¾ cup whole milk
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ripe banana, diced
- 1 container frozen whipped topping, thawed
- 12 vanilla wafers
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking powder, and salt. Add butter, sour cream, egg, egg yolks, and vanilla extract. Beat until smooth and well combined.
- Divide batter evenly among muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Once cooled, hollow out the center of each cupcake. Add a small amount of vanilla wafer crumbs into each cavity.
- In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, whole milk, vanilla extract, and pudding mix. Beat until thick and creamy, then gently stir in diced banana.
- Fill each cupcake with the pudding mixture.
- Top with whipped topping and garnish with a vanilla wafer before serving.
Notes
- Store cupcakes in the refrigerator for up to 3 days.
- Add extra banana slices on top just before serving for enhanced flavor.
- For a stronger banana flavor, mash part of the banana into the pudding mixture.
- Keep refrigerated until ready to serve to maintain the creamy texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 461 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
