Print

Banana Pudding Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. 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.
  3. 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.
  4. Once cooled, hollow out the center of each cupcake. Add a small amount of vanilla wafer crumbs into each cavity.
  5. 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.
  6. Fill each cupcake with the pudding mixture.
  7. 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

Find it online: https://yumfamilyrecipes.com/banana-pudding-cupcakes/