Pin it
This banana pudding cupcake recipe transforms the classic Southern dessert into an adorable handheld treat. The moist banana-flavored cake filled with creamy pudding and topped with fluffy whipped cream captures all the nostalgic flavors of traditional banana pudding in a perfectly portioned cupcake form.
These cupcakes have become my signature dessert for summer potlucks. The first time I brought them to a family reunion, my grandmother who rarely gives compliments asked for the recipe and now makes them for church events.
Ingredients
- All-purpose flour: Creates the perfect tender cake crumb
- Ripe bananas: Provide natural sweetness and moisture. Look for ones with brown spots for best flavor
- Instant banana pudding mix: Gives that classic banana pudding taste without extra work
- Vanilla wafer cookies: Add the authentic crunch and nostalgic element
- Heavy whipping cream: Makes for a light, billowy topping that holds its shape
Step-by-Step Instructions
- Prepare the batter:
- Cream butter and sugar until truly light and fluffy which takes about 3 minutes on medium-high speed. This incorporates air and creates a lighter texture in your finished cupcakes.
- Mix in wet ingredients:
- Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents curdling and ensures a smooth batter. Then fold in mashed bananas and vanilla which gives the cupcakes their distinctive flavor.
- Incorporate dry ingredients:
- Alternate adding flour mixture and milk, starting and ending with flour. This method prevents overmixing and results in a tender crumb. Mix just until ingredients are combined.
- Bake to perfection:
- Fill cupcake liners about two-thirds full to allow room for rising. Bake until the tops spring back when lightly touched and a toothpick comes out clean, about 18-20 minutes.
- Prepare the filling:
- Whisk pudding mix and cold milk until completely smooth. Refrigerate for exactly 10 minutes. If set too long, it becomes too firm to pipe easily into cupcakes.
- Whip the topping:
- Use a chilled bowl and beaters for best results. Whip until cream holds stiff peaks but still looks smooth and not grainy, which indicates overbeating.
- Assemble the cupcakes:
- Core each cupcake about 1 inch deep, fill generously with pudding, and top with a swirl of whipped cream. The filling should reach just to the top of the cupcake without overflowing.
- Garnish and serve:
- Place one vanilla wafer upright in the whipped cream and add a fresh banana slice if desired. The contrast of textures makes each bite exciting.
Pin it
The instant pudding mix is my secret weapon in this recipe. While I typically prefer making everything from scratch, the convenience and perfect consistency of instant pudding creates that authentic banana pudding texture that everyone recognizes and loves.
Storage Solutions
These cupcakes are best enjoyed the same day they're assembled, but unfilled cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once filled with pudding and topped with whipped cream, they should be refrigerated and consumed within 24 hours for best taste and texture. The banana slices will begin to brown after a few hours, so add those just before serving if possible.
Clever Substitutions
For a more decadent version, substitute cream cheese frosting for the whipped cream topping. If you prefer a stronger banana flavor, try banana cream pudding instead of vanilla. For a gluten-free option, use a one-to-one gluten-free flour blend and gluten-free vanilla wafers. The pudding and whipped cream components are naturally gluten-free.
Serving Suggestions
These cupcakes are stunning on a tiered dessert stand for baby showers or wedding showers. For a dessert bar, consider setting up a topping station with extra banana slices, crushed vanilla wafers, caramel sauce, and chocolate shavings so guests can customize their own cupcake. Serve slightly chilled but not cold for the best flavor experience.
Pin it
The History Behind the Dessert
Banana pudding has been a beloved Southern dessert since the late 19th century, typically made in layers with vanilla wafers, bananas, and custard. This cupcake version maintains all those traditional elements while modernizing the presentation. The classic combination gained popularity after Nabisco printed a banana pudding recipe on their Vanilla Wafers box in the 1940s, cementing its place in American dessert history.
Frequently Asked Questions
- → Can I make these banana pudding cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead, but it's best to fill and top them within a few hours of serving. Store filled cupcakes in the refrigerator until ready to serve. The banana slices should be added just before serving to prevent browning.
- → Can I use homemade banana pudding instead of instant mix?
Absolutely! While the recipe uses instant pudding mix for convenience, you can substitute homemade banana pudding for an even more authentic flavor. Just ensure it's cooled and set to a similar consistency before filling the cupcakes.
- → How do I prevent the vanilla wafers from getting soggy?
To keep the vanilla wafers crisp, add them as close to serving time as possible. If you need to prepare the cupcakes in advance, consider placing the wafers on top just before serving.
- → Can I freeze these cupcakes?
The unfilled cupcakes freeze well for up to 3 months if wrapped properly. However, once filled and topped, these cupcakes don't freeze well due to the pudding and whipped cream. It's best to enjoy them fresh.
- → What can I use instead of a cupcake corer?
If you don't have a cupcake corer, you can use the back of a large piping tip, a small knife, or a small cookie cutter to create a hole in the center of each cupcake. Just be careful not to cut through the bottom.
- → How ripe should the bananas be for this recipe?
For the best flavor, use very ripe bananas with plenty of brown spots on the peel. These will be sweeter and more flavorful than yellow or underripe bananas, giving your cupcakes that authentic banana taste.