Deliciously simple, these Banana Pudding Cupcakes are such a surprising change-up from the normal everyday cupcake. A yellow cake stuffed with banana pudding and topped with a decadently sweet chantilly cream, decorated with... you got it - vanilla wafers!
There is no one season that this recipe is popular for. Like the classic dessert banana pudding is, it can be eaten any time, for any occasion.
- Box of yellow cake mix
- Vegetable Oil
- Vanilla Pudding
- Whole Milk
- Fresh Bananas
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Vanilla Wafers
See recipe card at the bottom of this post for quantities.
- Step 1: Preheat the oven to 350°F. Mix the cake batter per the box instructions.
- Step 2: Line a cupcake pan with cupcake liners and divide batter by filling each one about ¾ full. Bake for 15 minutes. Remove from the oven and allow to cool completely on wire racks.
- Step 3: In another medium bowl add the pudding mix to the whole milk.
- Step 4: Chop the bananas into small pieces.
Step 5: Add the chopped bananas to the bowl with the pudding mix and the milk, stir to combine, then cover and refrigerate for 10 minutes or more.
Step 6: Hollow out the center of each cupcake (once cooled).
Step 7: Once the banana pudding filling has set spoon into a piping bag with a Wilton 4B tip. Pipe into each cupcake, filling them with the banana pudding.
Step 8: Add the cream, vanilla extract and powdered sugar to a large mixing bowl and beat until stiff peaks form.
Step 9: Pipe the whipped cream onto the top of the cupcakes (on top of the banana pudding).
Step 10: Decorate each cupcake with a vanilla wafer then sprinkle with crushed vanilla wafers.
Hint: Make sure the banana pieces are small enough to fit through the tip of your piping bag or they will bottleneck.
Substitutions and Variations
- Cream Cheese - I've seen some versions of these banana pudding cupcakes that use cream cheese, both in the stuffing and in the frosting.
- Toppings - you could use a banana slice, but remember it blackens quite quickly. If it's just for show you could dip the slice of banana in citrus juice (orange, lemon, lime, pineapple). You could also add nuts or banana chips to the topping. Basically, whatever you might add to a banana pudding.
- Cool Whip- possibly mix cool whip for the topping.
- Banana Pudding - instead of vanilla pudding you could actually use banana flavored pudding.
- Banana flavored cake mix - there is a banana flavored cake mix, I just thought it might be too much banana but for those banana lovers out there, maybe not.
- Butter Cream Frosting - You could change out the cream topping and use a butter cream style frosting to top. It would be more like a cupcake.... but less like the classic banana pudding.
- Mini Vanilla Wafer - Instead of using the regular sized vanilla wafers, try using the mini type.
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This is the equipment I used for making this recipe. I do actually have a few links in the recipe card below, if it helps.
A large bowl to mix the ingredients, a medium mixing bowl. A stand mixer and a hand mixer.
Piping bags with tips, cupcake liners, a cupcake pan and a cooling rack.
Due to the nature of the stuffing and the fact that cream is used as the topping and not regular icing - these tasty banana pudding cupcakes really need to be refrigerated. Store in an airtight container for 1 day.
Due to the fact that real bananas are used the bananas will start to turn black and look unappetizing.
Expert Tip: If you don't have piping bags a really easy substitute is to use a resealable bag. Just snip the corner off.
If you’ve tried these BANANA PUDDING CUPCAKES or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
- 1 (15oz) Box Yellow Cake Mix
- 3 Eggs
- ⅓ Cup Vegetable Oil
- 1 Cup Water
- 1 (3.4oz) Box Vanilla Pudding Mix
- 1-½ Cup Whole Milk
- 3 Bananas
- 1-½ Cups Heavy Whipping Cream
- 2 Teaspoons Vanilla Extract
- ¼ Cup Powdered Sugar
- 36 Vanilla Wafers
- Preheat oven to 350°F.
- In a large mixing bowl add the cake mix, eggs, oil and water. Mix on a medium-high speed for about 2 minutes.
- Spoon batter into a cupcake pan with cupcake liners. Fill each one ½ - ¾ full.
- Bake in the oven for about 15 minutes.
- Remove and take each cupcake out and place on a cooling rack.
- While the cupcakes are baking add the pudding mix to a large mixing bowl then add the milk.
- Stir in the chopped bananas. Cover and refrigerate for 10 minutes.
- Once the banana pudding is set and the cupcakes have cooled completely cut out a well in the middle of each cupcake.
- Spoon the banana pudding into a piping bag with a 4B fitting (or you could also use a resealable bag and snip the corner).
- Pipe the banana pudding into each cupcake.
- In a large mixing bowl add the heavy cream, vanilla and powdered sugar and beat until stiff peaks have formed.
- Put into another piping bag and pipe onto the top of the banana pudding.
- Decorate with vanilla wafers.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 257Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 48mgSodium 265mgCarbohydrates 32gFiber 1gSugar 20gProtein 3g