Irresistible Banana Pudding Cupcakes

Delicious banana pudding cupcakes topped with creamy frosting and banana slices
Jump to Recipe

Irresistible Banana Pudding Cupcakes

If you’re a lover of desserts, you’re in for a treat with these Irresistible Banana Pudding Cupcakes! This delicious recipe combines the comforting flavors of banana pudding with moist and fluffy cupcakes. With every bite, you’ll enjoy the sweet banana flavor enhanced by creamy whipped topping. It’s an easy and delightful twist that will tantalize your taste buds and impress your friends and family.

Why You’ll Love This Recipe

  • Quick & Easy: This recipe comes together in no time, perfect for both novice and experienced bakers.
  • Simple Ingredients: You likely already have most of these ingredients in your pantry.
  • Perfect for Any Occasion: Great for birthdays, potlucks, or a sweet treat after dinner.
  • Crowd-Pleaser: Everyone loves the combination of banana and pudding in cupcake form!
  • Unbelievably Delicious: With their moist texture and creamy topping, these cupcakes will leave a lasting impression.

These cupcakes stand out because they bring all the joy of a traditional banana pudding into a fun and portable cupcake format. They are perfectly balanced in flavor and texture, making them a sweet comfort dessert.

Ingredients Needed

  • For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup ripe mashed bananas (about 2 medium bananas)
  • 1 tsp vanilla extract
  • 3.4 oz instant vanilla pudding mix
  • For Topping:
  • Whipped cream topping (store-bought or homemade)

How to Make Irresistible Banana Pudding Cupcakes

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). While the oven heats, line a muffin tin with cupcake liners for easy removal after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step is essential for incorporating air to make the cupcakes light.
  3. Add Eggs and Bananas: Beat in the eggs one by one, ensuring each egg is fully mixed in before adding the next. Next, fold in the mashed bananas and vanilla extract until everything is well combined.
  4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and instant pudding mix. This ensures an even distribution of the leavening agent and flavor throughout the batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Gently fold the mixtures together until just combined; over-mixing can lead to dense cupcakes.
  6. Fill Muffin Tin: Use a scoop or spoon to fill each cupcake liner about two-thirds full with batter.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool and Top: Let the cupcakes cool completely in the tin before transferring them to a wire rack. Once cool, frost generously with whipped cream topping.

How to Serve Irresistible Banana Pudding Cupcakes

Serve these delightful cupcakes on a platter and garnish with additional banana slices or a drizzle of caramel sauce for an extra touch. They’re perfect for any gathering or just as a special treat at home!

How to Store Irresistible Banana Pudding Cupcakes

Store the cupcakes in an airtight container in the refrigerator to keep them fresh. They will last for about 3-5 days. If you want to keep the whipped cream topping from getting soggy, consider adding it right before serving.

Tips to Make Irresistible Banana Pudding Cupcakes

  • Use very ripe bananas for the best flavor and sweetness!
  • Make sure your butter is well-softened to achieve a fluffy texture.
  • Feel free to experiment with adding chocolate chips or nuts to the batter for added flavor and texture.

Variations

For a bit of chocolatey twist, add chocolate pudding mix instead of vanilla for a chocolate-banana fusion. You can also make a banana split version by adding strawberries and a cherry on top!

Conclusion

The Irresistible Banana Pudding Cupcakes are not just a dessert; they’re a nostalgic treat that everyone will love. With their moist and fluffy texture combined with the comforting flavor of bananas, they make any occasion special. If you try this recipe, please leave a comment and a star rating! Don’t forget to share your delicious creations on social media. What unique variations did you try? Let us know below!

Frequently Asked Questions (FAQ)

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can! Whole wheat flour will give a slightly different texture and flavor, but the cupcakes will still be delicious.

How do I make this gluten-free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free all-purpose blend. Be sure the baking powder you choose is also gluten-free.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes! Place them in an airtight container or freezer bag. When ready to eat, simply thaw and frost with whipped cream.

How long do these cupcakes last?

These cupcakes can last for about 3-5 days when stored properly in the refrigerator.

Why did my cupcakes sink in the middle?

Cupcakes may sink if they are overmixed or if there’s too much liquid. Ensure the batter is mixed just until combined for the best rise.

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
Irresistible Banana Pudding Cupcakes 2025 10 08 212826 150x150 1

Irresistible Banana Pudding Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: chef-ava
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious banana pudding cupcakes with a moist texture and creamy whipped topping, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup ripe mashed bananas (about 2 medium bananas)
  • 1 tsp vanilla extract
  • 3.4 oz instant vanilla pudding mix
  • Whipped cream topping (store-bought or homemade)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes).
  3. Beat in eggs one at a time, then fold in mashed bananas and vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and pudding mix.
  5. Gradually add the dry mixture to the wet ingredients and gently fold until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18-20 minutes and check for doneness with a toothpick.
  8. Let cool completely in the tin, then frost with whipped cream topping before serving.

Notes

Use very ripe bananas for best flavor. Add chocolate chips or nuts for variation.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star