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

Banana Pudding Cupcakes Recipe

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 Banana Pudding 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

Banana Pudding Cupcakes Ingredients and Supplies

(see recipe card for measurements and details)

Ingredients:

  • Butter
  • Granulated sugar
  • Large eggs
  • anilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Ripe bananas
  • Banana cream instant pudding mix
  • Cold milk
  • Frozen whipped topping, thawed

Supplies:

  • 2 12-cup muffin tins
  • Cupcake liners
  • Nonstick cooking spray
Ingredients for Banana Pudding Cupcakes in small glass containers on a white marble counter.

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 Ways to Enjoy Banana Pudding

  • The Best Banana Pudding: Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
  • Banana Pudding Dip: Everything you love about a truly fantastic banana pudding in a party dip your guests will go…bananas for! Dip vanilla wafers or graham crackers into this sweet, creamy Banana Pudding Dip and see what the fuss is all about!
  • Berry Colossal Crunch Banana Pudding: Breakfast and dessert collide in this tasty twist on classic banana pudding using Berry Colossal Crunch cereal milk to make the pudding as well as crunchy cereal layered throughout. Oh my yum!
  • Banana Pudding Cookies: Chewy cookies loaded with all the yummy flavor of southern-style banana pudding. Mmmm-AZING!
  • Banana Pudding Pound Cake: Incredibly moist and flavorful Banana Pudding Pound Cake that you’ll go bananas for, literally!
Banana Pudding Cupcakes by The BakerMama

More Cupcakes You’ll Love

  • Dark Chocolate Cream Filled Cupcakes: Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience!
  • Rocky Road Brownie Cupcakes: My favorite ice cream flavor baked into rich, gooey brownies that are topped with crushed pecans, mini marshmallows and melty chocolate chips.
  • Vanilla Pudding Party Cupcakes: These party perfect cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!

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,

More Easy Easter Recipes

Easter is just a hippity-hop away and I’m here with my favorite Easy Easter Recipes that are sure to make every bunny happy!

Giant Eater Egg fruit pizza, easter snack mix, bunny cinnamon rolls, and easter bunny snack board.
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Banana Pudding Cupcakes by The BakerMama

Banana Pudding Cupcakes

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  • Author: Maegan – The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 24
  • 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

  • 3/4 cup (11/2 sticks) butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 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 her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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

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