If you’re a fan of the creamy goodness of banana pudding and the light, fluffy texture of cupcakes, you’re in for a treat. These moist banana pudding cupcakes are the perfect blend of two beloved desserts, capturing the rich banana flavor and smooth pudding texture in a handheld delight. Whether you’re making these for a birthday, a family gathering, or simply to satisfy a sweet craving, this recipe promises an unforgettable dessert experience.
The History of Banana Pudding Cupcakes
Banana pudding is a classic American dessert with deep Southern roots. Traditionally made with layers of vanilla wafers, fresh banana slices, and creamy pudding, it has been a staple at family gatherings for generations. The cupcake adaptation offers a fresh twist on this dessert, maintaining the nostalgic flavors while providing a convenient, individual serving option.
Banana pudding became popular in the United States during the 19th century, where Southern cooks would often layer vanilla wafers and pudding with fresh bananas, and top it off with whipped cream or meringue. It was a dessert that brought people together, reflecting the warmth and comfort of Southern hospitality. The cupcake version of banana pudding takes this rich history and molds it into a fun, portable dessert that’s ideal for modern-day gatherings.
Today, banana pudding cupcakes honor that same spirit of comfort and hospitality. They retain the creamy, fruity flavors we love from traditional banana pudding while offering the light, airy texture of cupcakes. Perfect for a sweet ending to any meal or a delightful treat on a sunny afternoon, these cupcakes carry a bit of nostalgia in every bite.
Why We Love This Banana Pudding Cupcake Recipe
- Perfectly Moist: The combination of milk, oil, and a touch of water makes these cupcakes incredibly moist.
- Banana in Every Bite: With banana pudding in the center and a banana-flavored buttercream, each bite is full of banana goodness.
- Easy to Make: Using instant pudding and a few simple ingredients, this recipe is straightforward, making it ideal for both beginners and experienced bakers.
- Versatile for Any Occasion: These cupcakes are a great choice for birthdays, potlucks, or just because!
Ingredients For Banana Pudding Cupcakes
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 large eggs, slightly beaten
- ½ cup milk
- ½ cup water
- ¼ cup vegetable oil
Filling:
- 1 package (3.4 oz) instant banana pudding
- 2 cups milk
Banana Buttercream:
- 1 cup unsalted butter (softened)
- 1 teaspoon banana extract
- A pinch of salt
- 4 cups powdered sugar
- 2-4 tablespoons milk (start with 2 tablespoons and add more for consistency)
Optional Toppings:
- Vanilla wafers
- Sliced bananas
These ingredients are easy to find, making this recipe a breeze. The banana extract in the buttercream enhances the overall banana flavor, while the vanilla wafers add a delightful crunch.
How to Make Banana Pudding Cupcakes
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix the flour, baking powder, sugar, baking soda, salt together.
- In a separate mixing bowl, add the eggs, milk, water, vanilla extract, and vegetable oil. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and use an electric mixer to blend until smooth.
- Fill each cupcake liner two-thirds full with batter
- Bake for 18-20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for five min, then move them to a wire rack to cool
Step 2: Prepare the Banana Pudding Filling
- In a medium bowl, combine the instant banana pudding mix and milk.
- Stir until thickened, about 2 minutes, and let it sit while you prepare the buttercream.
Step 3: Make the Banana Buttercream
- In a mixing bowl, beat the softened butter, banana extract, and a pinch of salt until creamy and slightly lighter in color, about 2 minutes.
- Add powdered sugar gradually, one cup at a time, mixing well.
- Add milk one tablespoon at a time until the desired consistency is reached. Then, whip the buttercream for another 2-3 minutes until fluffy.
Step 4: Assemble the Cupcakes
- Use a small knife or a cupcake corer to cut a small circle in the center of each cupcake.
- Fill each center with banana pudding, spreading a thin layer over the top as well.
- Pipe the buttercream onto the cupcakes using a piping bag with an open star tip.
- Garnish with a vanilla wafer and a banana slice if desired.
Expert Tips for Perfect Banana Pudding Cupcakes
- Don’t Overmix: Overmixing the batter can make the cupcakes dense. Mix until ingredients are just combined.
- To avoid runny pudding, refrigerate the banana pudding for a few extra minutes if it isn’t thickening before filling the cupcake
- Core the Cupcakes Carefully: To avoid the cupcakes falling apart, gently cut out the center with a small, sharp knife.
- Make Ahead Option: Prepare the cupcakes and filling a day in advance, but wait to frost and garnish until just before serving.
- Banana Slices Tip: Add banana slices right before serving, as they can brown if left out too long.
Variations to Try
- Chocolate Banana Pudding Cupcakes: Add a handful of mini chocolate chips to the batter for a chocolate-banana twist.
- Nutty Banana Pudding Cupcakes: Fold in crushed walnuts or pecans for a crunchy texture.
- Coconut Banana Pudding Cupcakes: Top with shredded coconut or add coconut extract to the buttercream for a tropical feel.
- Extra Creamy Topping: Whip some cream cheese into the buttercream for a tangy, creamier texture.
Serving Suggestions
These banana pudding cupcakes are a hit at:
- Birthday parties – where they serve as a fun and unique alternative to traditional cakes.
- Casual gatherings – perfect for BBQs, potlucks, or family get-togethers.
- Dessert buffets – offering a sweet, single-serving option for guests to enjoy.
Each cupcake brings a bit of indulgence and a lot of flavor to any occasion.
How to Store Banana Pudding Cupcakes
- Refrigerate: Because of the pudding and buttercream, these cupcakes should be kept in the fridge if not eaten immediately.
- Cover Tightly: Store in an airtight container to prevent them from drying out or absorbing other fridge odors.
- Shelf Life: Cupcakes stay fresh for up to 3 days in the refrigerator.
- Freezing: Freeze the cupcakes without filling and frosting. Thaw in the refrigerator and add the pudding and frosting once they’re fully thawed.
Frequently Asked Questions about Banana Pudding Cupcakes
Do cupcakes with pudding need to be refrigerated?
Yes, because of the dairy in the pudding and buttercream, these cupcakes should be refrigerated.
How can I keep banana slices from turning brown?
To keep banana slices fresh, brush them lightly with lemon juice to prevent browning.
What can thicken banana pudding?
If your banana pudding is too thin, let it chill longer in the fridge to firm up. Instant pudding should be set relatively quickly.
How do you prevent banana pudding from becoming soggy?
Avoid placing sliced bananas directly in the pudding for extended periods, as they release moisture. Add bananas just before serving if possible.
Can you make banana pudding thicker?
For a thicker pudding, try using slightly less milk or add a small amount of cornstarch.
How do I prevent runny banana pudding?
Make sure you’re using instant pudding mix, as the cook-and-serve variety won’t set up the same way.
How does Martha Stewart make banana pudding?
Martha Stewart’s version typically layers homemade vanilla custard with fresh bananas and wafers, offering a classic approach to the dessert.
Bake Your Perfect Banana Pudding Cupcakes Today!
These banana pudding cupcakes are designed to impress, and the recipe is easy enough to follow even if you’re new to baking. With moist, fluffy cake, a creamy pudding filling, and banana-flavored buttercream.
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Here’s a list of the tools you’ll need for the Banana Pudding Cupcakes recipe
Mixing Bowls
Measuring Cups and Spoons
Hand Mixer
Muffin Tin
Cupcake Liners
Skewers
Piping Bag and Tips
Whisk
Rubber Spatula
Cooling Rack
Moist banana pudding cupcakes recipe
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 large eggs slightly beaten
- ½ cup milk
- ½ cup water
- ¼ cup vegetable oil
Filling:
- 1 package 3.4 oz instant banana pudding
- 2 cups milk
Banana Buttercream:
- 1 cup unsalted butter softened
- 1 teaspoon banana extract
- A pinch of salt
- 4 cups powdered sugar
- 2-4 tablespoons milk adjust for consistency
Optional Toppings:
- Vanilla wafers
- Sliced bananas
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix the flour, baking powder, sugar, baking soda, salt together.
- In a separate mixing bowl, add the eggs, milk, water, vanilla extract, and vegetable oil. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and use an electric mixer to blend until smooth.
- Fill each cupcake liner two-thirds full with batter
- Bake for 18-20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for five min, then move them to a wire rack to cool
Step 2: Prepare the Banana Pudding Filling
- In a medium bowl, combine the instant banana pudding mix and milk.
- Stir until thickened, about 2 minutes, and let it sit while you prepare the buttercream.
Step 3: Make the Banana Buttercream
- In a mixing bowl, beat the softened butter, banana extract, and a pinch of salt until creamy and slightly lighter in color, about 2 minutes.
- Add powdered sugar gradually, one cup at a time, mixing well.
- Add milk one tablespoon at a time until the desired consistency is reached. Then, whip the buttercream for another 2-3 minutes until fluffy.
Step 4: Assemble the Cupcakes
- Use a small knife or a cupcake corer to cut a small circle in the center of each cupcake.
- Fill each center with banana pudding, spreading a thin layer over the top as well.
- Pipe the buttercream onto the cupcakes using a piping bag with an open star tip.
- Garnish with a vanilla wafer and a banana slice if desired.
Notes
- Don’t Overmix: Overmixing the batter can make the cupcakes dense. Mix until ingredients are just combined.
- To avoid runny pudding, refrigerate the banana pudding for a few extra minutes if it isn’t thickening before filling the cupcake
- Core the Cupcakes Carefully: To avoid the cupcakes falling apart, gently cut out the center with a small, sharp knife.
- Make Ahead Option: Prepare the cupcakes and filling a day in advance, but wait to frost and garnish until just before serving.
- Banana Slices Tip: Add banana slices right before serving, as they can brown if left out too long.