Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.

Banana Pudding Cupcakes by The BakerMama

A Southern Girl and Her Southern Comforts

I’m a southern girl and I love banana pudding! It’s just downright addicting. At most southern get-togethers, it’s almost a guarantee that someone will bring banana pudding. Well, I signed up to bring banana pudding to a recent party and decided to put a new spin on this comfort food classic by turning it into cupcakes. I knew it was a risk, but one that I am so glad I took because people were literally emailing me within hours of the party to ask for the recipe. They are that good!

Banana Pudding Cupcakes by The BakerMama

How to Make Banana Pudding Cupcakes

Preheat oven to 350°F. Line two muffin tins with cupcake liners and lightly coat with cooking spray.

In the bowl of an electric mixer, beat the butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Then beat in the vanilla.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in the mashed bananas.

Banana Pudding Cupcakes by The BakerMama

Fill each cupcake liner 3/4 full with batter. Bake for 25-30 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Let cool in pans for 10 minutes then transfer to a cooling rack set on a cookie sheet to cool completely.

With the handle of a wooden spoon, poke 3-4 holes halfway through the top of each cupcake.

In a medium bowl, combine pudding mix and milk. Whisk until smooth and barely thickened, about 2 minutes. Spoon a few tablespoons of pudding mixture over each cupcake so that it fills each hole and covers the center of the cupcake. Refrigerate for 2 to 3 hours.

Spread whipped topping over top of each cupcake. Serve immediately or store in refrigerator until ready to serve. Store leftovers in an airtight container for up to five days.

Banana Pudding Cupcakes by The BakerMama

More Cupcakes You’ll Love

Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience in these Dark Chocolate Cream Filled Cupcakes! My favorite ice cream flavor baked into rich, gooey brownies that are topped with crushed pecans, mini marshmallows and melty chocolate chips in these incredible Rocky Road Brownie Cupcakes.

Banana Pudding Cupcakes by The BakerMama

More Easy Easter Recipes to Make Every Bunny Happy

Easter is just a hippity hop away and I’m here with several easy and delicious recipes that are sure to make every bunny happy!

Easy Easter Recipes to Make Every Bunny Happy by The BakerMama

If you make these Banana Pudding Cupcakes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Recipe adapted from Paula Deen

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Pudding Cupcakes by The BakerMama

Banana Pudding Cupcakes

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 24 1x
  • Category: Dessert

Description

Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.


Ingredients

Scale
  • 3/4 cup (11/2 sticks) butter, room temperature
  • 11/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 21/4 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons buttermilk
  • 2 cups mashed ripe bananas (about 5 bananas)
  • 1 (3.4-ounce) box banana cream instant pudding mix
  • 2 cups cold milk
  • 1 (12-ounce) container frozen whipped topping, thawed

Instructions

  1. Preheat oven to 350°F. Line two muffin pans with cupcake liners and lightly coat with cooking spray.
  2. In the bowl of an electric mixer, beat the butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Then beat in the vanilla.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in the mashed bananas.
  4. Fill each cupcake liner 3/4 full with batter. Bake for 25-30 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Let cool in pans for 10 minutes then transfer to a cooling rack set on a cookie sheet to cool completely.
  5. With the handle of a wooden spoon, poke 3-4 holes halfway through the top of each cupcake.
  6. In a medium bowl, combine pudding mix and milk. Whisk until smooth and barely thickened, about 2 minutes. Spoon a few tablespoons of pudding mixture over each cupcake so that it fills each hole and covers the center of the cupcake. Refrigerate for 2 to 3 hours.
  7. Spread whipped topping over top of each cupcake. Serve immediately or store in refrigerator until ready to serve.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating