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Banana Pudding Cupcakes

Moist banana cupcake topped with creamy vanilla whipped cream and fresh banana slice.
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These handheld cupcakes capture every layer of classic banana pudding in a fun, portable treat. A moist banana cake is filled with creamy vanilla pudding, fresh banana slices, and vanilla wafers, then topped with whipped cream. They are perfect for parties and made with simple pantry staples.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 medium)
  • 1/2 cup buttermilk
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 1/2 cups cold whole milk
  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 box vanilla wafer cookies
  • 2 ripe but firm bananas, sliced

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Mix in mashed bananas.
  4. With mixer on low, alternately add dry ingredients and buttermilk to banana mixture, beginning and ending with dry ingredients. Mix just until combined.
  5. Divide batter evenly among liners, filling each 2/3 full. Bake 18-20 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  6. For filling, whisk pudding mix with cold milk for 2 minutes until thick. Set aside to set.
  7. In another bowl, beat cold heavy cream, powdered sugar, and 1 tsp vanilla until stiff peaks form.
  8. Fold about 1 cup of the whipped cream into the set pudding to create a light filling. Reserve remaining whipped cream for topping.
  9. Once cupcakes are cool, use a small knife or corer to remove a plug from the center of each.
  10. Place a few banana slices and a small piece of vanilla wafer in each hole. Pipe or spoon the pudding filling into each center.
  11. Top each cupcake with reserved whipped cream. Garnish with a banana slice and a vanilla wafer cookie. Serve immediately or chill.

Notes

For best results, ensure bananas are very ripe with brown spots for maximum sweetness and flavor. Do not overmix the batter once flour is added. All dairy for the cream components must be cold to whip properly. Assemble only when cupcakes are completely cool to prevent sogginess. Store leftovers in the refrigerator for up to 2 days.

Nutrition

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