When the sun shines bright and the sweet scent of ripe bananas fills the kitchen, I know it’s time to whip up a batch of these Southern-Style Banana Pudding Cupcakes. One delightful afternoon, I found myself reminiscing about family gatherings where banana pudding was the star of the dessert table. Inspired, I decided to create a cupcake version that captures all the flavors of that classic dish but with an irresistible twist.
Imagine sinking your teeth into a moist banana cake, only to uncover a creamy vanilla pudding center nestled within. Each bite is topped with a luscious banana buttercream frosting and a playful crunch of crushed Nilla wafers—a true homage to the beloved dessert, yet perfectly portable for any occasion. Whether it’s for a picnic, birthday party, or simply to satisfy a sweet craving at home, these cupcakes promise to bring joy and nostalgia to every dessert lover. Grab your mixing bowl and let’s make this scrumptious treat!
Why are Banana Pudding Cupcakes a must-try?
Nostalgic flavors: These cupcakes capture the essence of childhood memories spent enjoying classic banana pudding at family gatherings.
Moist and fluffy: The banana cake base is incredibly tender, creating a delightful contrast with the creamy vanilla pudding filling.
Irresistible toppings: Finished with rich banana buttercream and a crunch from crushed Nilla wafers, each cupcake is a party in your mouth!
Versatile treat: Perfect for any celebration, from birthdays to casual get-togethers, they cater to both kids and adults.
Simplified prep: With easy-to-follow steps, this recipe is a breeze, making homemade desserts accessible even for beginner bakers. Enjoy the fun of baking with these enticing Banana Pudding Cupcakes that feel like a warm hug!
Banana Pudding Cupcake Ingredients
• Get ready to create these delightful treats!
For the Cake Batter
- Cake flour – This key ingredient ensures a tender and fluffy cupcake.
- Granulated sugar – Sweetens the batter for a deliciously sweet cake.
- Baking soda & baking powder – These leavening agents help the cupcakes rise perfectly.
- Fine salt – Enhances the overall flavors and balances sweetness.
- Unsalted butter (melted) – Adds richness and moisture to the cake mix.
- Eggs – Provides structure; make sure they are at room temperature for best mixing.
- Pure vanilla extract – Elevates the flavor profile.
- Banana extract – Intensifies the banana flavor throughout the cupcakes.
- Sour cream & buttermilk – Keep the batter moist; whole milk can be a substitute if needed.
- Mashed ripe bananas – Adds natural sweetness and the cherished banana flavor.
For the Vanilla Pudding Filling
- Instant vanilla pudding mix – This provides that creamy, dreamy filling we all love; use Jello brand for best results.
- Heavy cream – Whipped for a rich texture in the filling. Whole milk can work in a pinch.
For the Banana Buttercream Frosting
- Unsalted butter (room temperature) – Creamy and rich, this is the base for your luscious frosting.
- Powdered sugar – Sweetens and thickens the buttercream; weigh for accuracy to avoid grittiness.
- Heavy cream – Adds a silky texture to the buttercream frosting.
- Banana extract – Reinforces the banana flavor in the frosting.
For Decorating
- Nilla wafers – Adds that perfect crunch and flavor to each cupcake.
How to Make Banana Pudding Cupcakes
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Prepare Pudding: Begin by whipping together the heavy cream and instant vanilla pudding mix in a mixing bowl until well combined. Chill the mixture in the refrigerator for about 30-45 minutes to firm up.
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Preheat Oven: Preheat your oven to 350°F (175°C), ensuring it’s nice and warmed for the perfect bake.
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Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, granulated sugar, baking soda, baking powder, and fine salt until evenly combined.
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Combine Batter: In a stand mixer, combine the melted unsalted butter, room-temperature eggs, pure vanilla extract, banana extract, sour cream, and buttermilk. Mix on low speed until just combined.
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Incorporate Dry Ingredients: Gradually add the dry mixture to your wet ingredients. Mix gently just until no flour streaks remain—avoid overmixing for tender cupcakes!
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Add Bananas: Fold in the mashed ripe bananas until evenly distributed throughout the batter.
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Bake Cupcakes: Using a large scoop, pour the batter into lined cupcake tins, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
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Make Buttercream: In a separate bowl, cream the room-temperature unsalted butter until silky. Gradually mix in the powdered sugar and heavy cream, then add banana extract until you achieve a smooth, fluffy consistency.
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Decorate Cupcakes: Once the cupcakes are completely cooled, hollow out the center of each one with a spoon or a cupcake corer. Fill each hole with the chilled vanilla pudding, then pipe the banana buttercream around the edge, allowing some of the pudding to peek out.
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Finish with Topping: Top each cupcake with crushed Nilla wafers and a whole wafer for an inviting presentation.
Optional: Drizzle with a little caramel sauce for an extra sweet touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Banana Pudding Cupcakes are a perfect choice for meal prep enthusiasts looking to save time during busy weeks! You can bake the cupcakes up to 3 days in advance; allow them to cool completely, then store them in an airtight container at room temperature. The vanilla pudding filling can be prepared up to 24 hours ahead and kept refrigerated to maintain its creamy texture. When it’s time to serve, simply fill the hollowed cupcakes with the chilled pudding, whip up the banana buttercream fresh, and pipe it around the edge. This way, you’ll enjoy the same delightful flavors and textures without the last-minute stress!
Banana Pudding Cupcakes Variations & Substitutions
Feel free to get creative and customize these scrumptious cupcakes to suit your taste or dietary needs!
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Gluten-Free: Substitute cake flour with a 1:1 gluten-free baking blend for a deliciously tender gluten-free version.
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Sugar-Free: Use granulated erythritol or your favorite sugar substitute in the cake batter and buttercream for a lower-sugar treat.
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Dairy-Free: Swap heavy cream for coconut cream and use dairy-free butter in the frosting for a creamy, dairy-free delight.
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Nutty Twist: Incorporate finely chopped nuts, like walnuts or pecans, into the batter for an extra crunchy texture that brings depth to the flavor.
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Chocolate Lovers: Mix in mini chocolate chips to the cupcake batter for a delightful surprise, adding a bit of richness with each bite.
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Banana Cream Pie: Serve with a drizzle of caramel sauce and a dollop of whipped coconut cream on top to mimic the flavors of banana cream pie.
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Fruity Fun: Add diced strawberries or blueberries into the pudding filling for a fruity burst that complements the banana.
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Spiced Pumpkin: Swap mashed bananas with pumpkin puree and add a dash of cinnamon and nutmeg for a seasonal spin reminiscent of fall favorites.
With these variations, you can make each batch uniquely yours, ensuring there’s a delightful surprise in each bite!
Expert Tips for Banana Pudding Cupcakes
- Measure Accurately: Always use a food scale for precise measurements, especially with powdered sugar, ensuring a smooth frosting consistency.
- Gentle Mixing: Avoid overmixing the batter to keep your cupcakes light and fluffy. A few flour streaks are completely fine!
- Cool Completely: Allow cupcakes to cool thoroughly before decorating; this prevents the buttercream from melting and sliding off.
- Decorate Last Minute: To maintain moisture, decorate the cupcakes just before serving—refrigerating them can dry them out.
- Flavor Boost: Experiment with different extracts; try almond or coconut extract to add depth to your banana pudding cupcakes.
What to Serve with Banana Pudding Cupcakes?
Let’s explore the perfect pairings to create a delightful meal alongside these nostalgic treats!
- Fresh Fruit Salad: A vibrant mix of seasonal fruits complements the sweetness of the cupcakes, adding a refreshing burst of flavor.
- Creamy Macaroni and Cheese: Comforting and cheesy, this dish provides a savory contrast that balances the cupcakes’ sweetness beautifully.
- Southern Collard Greens: The slightly bitter greens offer a fantastic counterpoint to the rich flavors of the cupcakes, creating a well-rounded plate.
- Classic Lemonade: This tangy drink cuts through the richness of the desserts, refreshing your palate while enhancing the Southern charm.
- Chocolate Ice Cream: Decadently smooth, a scoop of chocolate ice cream pairs indulgently with the banana flavors for a delightful dessert combo.
- Pecan Pie: For those who adore sweets, this iconic Southern dessert provides a rich, nutty flavor that harmonizes wonderfully with the cupcakes.
- Sweet Tea: The iconic drink of the South, its mild sweetness perfectly complements the cupcake’s flavors while cooling you down on warm days.
Imagine gathering your loved ones around a spread that celebrates the essence of Southern comfort—each bite and sip brings you closer together, creating unforgettable memories!
How to Store and Freeze Banana Pudding Cupcakes
Room Temperature: Keep unfrosted cupcakes in a sealed container for up to 2 days. This helps retain their moisture and flavor without losing freshness.
Fridge: If frosted, store banana pudding cupcakes in an airtight container in the fridge for up to 3 days. Note that refrigeration may dry out the frosting, so enjoy them within the first day if possible.
Freezer: Freeze unadorned cupcakes in a single layer; wrap each in plastic wrap and transfer them to an airtight container. They can be frozen for up to 2 months.
Reheating: To serve, thaw frozen cupcakes at room temperature for about 1 hour before decorating or enjoying. This brings back their delightful texture!
Banana Pudding Cupcakes Recipe FAQs
What kind of bananas should I use for the batter?
Absolutely! Use ripe bananas that have brown spots on the peel, as they are sweeter and more flavorful. Overripe bananas work best, as they mash easily and lend a moist texture to the cupcakes. Simply peel and mash them until smooth before adding to your batter.
How should I store leftover Banana Pudding Cupcakes?
For sure! Keep your unfrosted banana pudding cupcakes in a sealed container at room temperature for up to 2 days to maintain their moisture. If decorated, store them in an airtight container in the fridge for up to 3 days, but know that the frosting may dry out a bit. To enjoy them at their best, eat them within the first day!
Can I freeze Banana Pudding Cupcakes?
Very! To freeze, first let your unfrosted cupcakes cool completely. Wrap each one tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw them at room temperature for about 1 hour before decorating with frosting.
What if my buttercream is too runny?
If your banana buttercream is a little too runny, no worries! Start by adding a tablespoon of powdered sugar at a time, mixing well in between, until you achieve your desired consistency. Be sure to keep the butter at room temperature for a fluffy, creamy texture. If your kitchen is warm, you might also want to chill it in the fridge for about 15 minutes before whipping it again.
Are there any dietary considerations for these cupcakes?
Yes, indeed! These banana pudding cupcakes contain dairy and gluten, which may not suit those with allergies or intolerances. For gluten-free cupcakes, substitute the cake flour with a gluten-free blend, ensuring a 1:1 ratio for baking. If you need a dairy-free option, use coconut cream instead of heavy cream and substitute the butter with a dairy-free alternative.
How do I prevent the cupcakes from sticking to the liners?
To avoid sticking, be sure to use good-quality cupcake liners. Lightly spray them with baking spray before filling with batter for an extra layer of non-stick protection. Letting the cupcakes cool for about 10 minutes in the tin before transferring them to a wire rack can also help!
Banana Pudding Cupcakes That Taste Like Nostalgia!
Ingredients
Equipment
Method
- Begin by whipping together the heavy cream and instant vanilla pudding mix in a mixing bowl until well combined. Chill the mixture in the refrigerator for about 30-45 minutes to firm up.
- Preheat your oven to 350°F (175°C), ensuring it's nice and warmed for the perfect bake.
- In a medium bowl, whisk together the cake flour, granulated sugar, baking soda, baking powder, and fine salt until evenly combined.
- In a stand mixer, combine the melted unsalted butter, room-temperature eggs, pure vanilla extract, banana extract, sour cream, and buttermilk. Mix on low speed until just combined.
- Gradually add the dry mixture to your wet ingredients. Mix gently just until no flour streaks remain—avoid overmixing for tender cupcakes!
- Fold in the mashed ripe bananas until evenly distributed throughout the batter.
- Using a large scoop, pour the batter into lined cupcake tins, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, cream the room-temperature unsalted butter until silky. Gradually mix in the powdered sugar and heavy cream, then add banana extract until you achieve a smooth, fluffy consistency.
- Once the cupcakes are completely cooled, hollow out the center of each one with a spoon or a cupcake corer. Fill each hole with the chilled vanilla pudding, then pipe the banana buttercream around the edge, allowing some of the pudding to peek out.
- Top each cupcake with crushed Nilla wafers and a whole wafer for an inviting presentation.