Banana Pudding Cupcakes – Irresistibly Easy & Delicious

Let’s be honest—some days, you just need a dessert that feels like a warm hug. Something sweet, comforting, and a little nostalgic. Enter: banana pudding cupcakes. These little gems combine the cozy charm of Southern banana pudding with the delightful convenience of a handheld cupcake. Perfect for when you want to treat your family, wow your coworkers at the office potluck, or simply sneak one for yourself after a long day (we won’t tell).

If you’re juggling a million things—work meetings, school pickups, laundry piles that seem to breed overnight—this recipe is for you. It’s simple, low-stress, and comes together quicker than you’d expect.

Bonus? These banana pudding cupcakes are totally crowd-pleasers. We’re talking moist vanilla cupcakes filled with silky banana pudding, topped with a dreamy banana-flavored buttercream that’s smooth enough to make you forget store-bought frosting ever existed.

And the best part? You don’t need to be a baking pro. Whether you’re an experienced cupcake artist or someone who still googles “what’s the difference between baking soda and baking powder,” this recipe is totally doable. Plus, it’s got that “wow” factor thanks to fun toppings like mini vanilla wafers and fresh banana slices, If you’re a fan of banana desserts, you might also enjoy our banana bread pudding cake, a delightful fusion of flavors..

Ready to mix, fill, and frost your way to cupcake glory? Let’s do this—because you deserve a dessert that works as hard as you do.

Why You’ll Love These Banana Pudding Cupcakes

These banana pudding cupcakes aren’t just cute—they’re practical, delicious, and designed to make life easier (and tastier). Here’s why they’ll win you over:

• They’re fast and beginner-friendly, even for baking newbies.
• Each bite has that classic banana pudding flavor you know and love.
• Great for parties, bake sales, or as a sweet midweek pick-me-up.
• Easy to customize with fun toppings or adjust to your dietary needs.

What You’ll Need (Besides Your Sweet Tooth)

Before we dive into mixing, baking, and frosting, let’s get your kitchen set up. Here’s what you’ll need to whip up these banana pudding cupcakes:

Basic Equipment:

• Muffin tin (12-cup standard size)
• Cupcake liners (makes cleanup a breeze)
• Mixing bowls (medium and large)
• Whisk and rubber spatula
• Electric mixer (hand or stand—both work!)
• Measuring cups and spoons
• Ice cream scoop (optional, but makes portioning cupcake batter easier)
• Piping bag and tip (for that gorgeous buttercream swirl)
• Small knife or apple corer (to remove the cupcake centers for filling)
• Cooling rack

Step-by-Step: Make Banana Pudding Cupcakes Like a Pro

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line your muffin tin with cupcake liners—preferably the cute kind. Trust me, it makes a difference when your banana pudding cupcakes look as good as they taste.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

This is your dry mix base. Give it a good stir so everything’s evenly distributed. No sugar clumps here, please.

Step 3: Combine the Wet Ingredients

In another bowl, combine:

• 2 eggs (lightly beaten)
• ½ cup milk
• ½ cup water
• ¼ cup vegetable oil
• 2 teaspoons vanilla extract

Whisk until it’s smooth and well mixed. It might look a bit thin—that’s okay. It keeps the banana pudding cupcakes light and fluffy.

Step 4: Make the Cupcake Batter

Slowly add the liquid ingredients into the dry ones, mixing carefully to keep the texture smooth and lump-free. Use a spatula or whisk to fold the ingredients together just until everything looks incorporated. Stop mixing once it’s evenly blended — too much stirring can make your cupcakes tough, and we want them light and fluffy.

Step 5: Bake That Goodness

Scoop the batter into the cupcake liners, filling them just over halfway. Slide the tray into the oven and bake for 15 to 18 minutes. You’ll know they’re done when a toothpick poked in the center comes out without batter. Let them cool on a rack before you get to the exciting part—adding the filling!

Step 6: Whip Up the Banana Pudding Filling

In a bowl, whisk:

• 1 package (3.4 oz) instant banana pudding
• 2 cups cold milk

Mix for 2 minutes until it thickens. Let it sit for a few minutes so it firms up a bit more. Pro tip: Pop it in the fridge while your cupcakes cool—it helps it set faster.

Step 7: Core and Fill the banana pudding cupcakes

Once the cupcakes are completely cool, grab a small knife or apple corer. Gently cut a small circle out of the center of each cupcake (don’t go all the way to the bottom!). Fill the center with a spoonful of banana pudding. You can pop the little cupcake “lids” back on top or sneak them as a baker’s treat. No judgment.

Step 8: Make the Banana Buttercream

In a large bowl, beat together:

• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon banana extract
• A pinch of salt

Once creamy, gradually add 4 cups powdered sugar, 1 cup at a time. Beat on low to start (unless you like sugar clouds). Add 2–4 tablespoons of milk, a little at a time, until you reach that soft, spreadable texture. You want the buttercream to hold its shape but still be easy to pipe.

Step 9: Frost and Decorate

Transfer the buttercream to a piping bag with your favorite tip. Add a swirl of buttercream to each cupcake using a piping bag for a decorative finish. Now for the fun part—toppings! Add a mini vanilla wafer and a slice of banana to each. Go ahead and get creative.

And just like that, you’ve got banana pudding cupcakes that are equal parts elegant and irresistible.

Tried-and-True Tips for Cupcake Success

• Don’t rush the cooling. Warm cupcakes + soft filling = a gooey mess. Patience is your friend here.
• Room temp butter is key. Cold butter won’t whip right, and melted butter? That’s a hard pass.
• No piping bag? A zip-top bag with the corner snipped works just fine.
• Plan in advance by baking the banana cupcakes and preparing the filling the day before you need them. Store separately and assemble the day of.
• Banana going brown? Lightly coat the banana slices with lemon juice to help them stay fresh and keep their color bright when serving.
• Feeling fancy? Add a sprinkle of crushed vanilla wafers on top for texture.
• Hosting tip: These banana pudding cupcakes travel well—just keep them cool so the frosting doesn’t slide off mid-commute.

A Sweet Little Storytime

The first time I made these banana pudding cupcakes, it was for my son’s bake sale. I’d planned something quick—store-bought cookies, maybe. But by 9 p.m., a mix of motivation and a twinge of guilt sparked an idea. the night before. I threw on a playlist, tied my apron, and got to work.

By morning, my kitchen smelled like heaven, and the cupcakes? Gone before lunch. One mom even texted me asking if I sold them on the side (I don’t… yet). In that moment, I realized these weren’t ordinary cupcakes—they were little bites of joy, earning smiles from kids and a heartfelt thanks from parents juggling busy days.

Storage Tips: Keep ‘Em Fresh (If They Last That Long!)

Let’s be real: these banana pudding cupcakes rarely survive more than a day in my house. If you managed to hold off on finishing them all—or had the foresight to make extra—here’s a smart way to keep them fresh for later.

Short-Term Storage (1–2 days):

Keep the frosted cupcakes in an airtight container in the fridge. To keep everything just right, it’s best to refrigerate—cool pudding stays smooth, and chilled frosting keeps firm and tidy. If you’re topping them with fresh banana slices, it’s best to add those just before serving to avoid browning.

Long-Term Storage (Up to 3 months):

Want to make a big batch ahead of time? You can freeze the unfilled, unfrosted cupcakes. Place each one in its own layer of plastic, then tuck them all into a container or freezer bag made for cold storage. When you’re ready to serve, thaw at room temperature, then fill and frost like they were baked fresh.

Make-Ahead Components:

• Cupcakes: Bake and freeze as mentioned above.
• Banana pudding: Store in the fridge for up to 3 days. Just give it a good stir before using.
• You can prepare the buttercream a day or two ahead of time without any trouble. Keep it in the fridge, then let it soften and re-whip before piping.

Quick Tip: If you’re transporting the cupcakes, chill them first. It keeps everything firm and picture-perfect when you’re on the go.

Nutrition Info: What’s in Every Delicious Bite?

Hey, we all love a good treat—but it’s always nice to know what you’re actually biting into. These banana pudding cupcakes aren’t exactly kale salads, but they’re a delightful balance of indulgence and homemade goodness. Here’s the lowdown:

Each bite is a treat, with tender vanilla cake, smooth banana center, and airy buttercream all coming together in delicious harmony. While they do bring some sugar and fat to the table (hello, buttercream), they also offer small doses of calcium and potassium from the banana and milk ingredients.

If you’re watching your sugar intake or cutting back on dairy, you can easily tweak the recipe. Try low-fat milk for the pudding or a dairy-free butter alternative for the frosting. No matter how you have them, take your time—treats like these are best when you slow down and truly taste them.

Nutrition Facts (Per Serving – 1 Cupcake):

Note: These values are approximate and can vary based on exact ingredient brands and measurements used.

Timing is Everything: How Long Do These Cupcakes Take?

If you’re like most of us—juggling work, errands, dinner plans, and still trying to sneak in a little “me time”—you want to know exactly how long you’ll be in the kitchen. Good news: these banana pudding cupcakes are surprisingly low-maintenance for how impressive they turn out.

Cooking Time Breakdown:

• Prep Time: 20 minutes
  (That includes mixing, measuring, and a few dance breaks with your spatula.)
• Cook Time: 18 minutes
  (Just enough time to clean up or scroll Instagram—your choice!)
• Chilling Time: 30 minutes
  (This gives your pudding time to set and your banana pudding cupcakes time to cool down.)
• Decorating Time: 15 minutes
  (Frosting and topping takes a little finesse, but it’s also the most fun part.)
• Total Time: ~1 hour 20 minutes

You can speed things up a bit if you make components ahead of time or if your kitchen runs like a well-oiled cupcake factory. Either way, it’s a manageable project—even on a weeknight.

Yield: What You Get from All That Love

• Servings: 12 standard cupcakes
• Perfect For: Birthday parties, potlucks, bake sales, or just treating yourself

If you’re doubling the recipe (and you might want to), just plan for a little extra filling and frosting time.

Cuisine: Southern Comfort Meets Sweet Tooth

• Cuisine: American (with a sweet Southern twist)

Banana pudding is a beloved Southern dessert, and this cupcake version gives it a fun, modern makeover without losing its cozy, nostalgic charm.

And just like that, you’ve got yourself a batch of banana pudding cupcakes that taste like they were made with love—and a little sprinkle of Southern magic. Whether you’re sharing them with friends, packing one into your kid’s lunchbox, or enjoying a quiet moment on the porch with a cup of coffee, these banana pudding cupcakes bring a bit of joy in every bite.

They’re the kind of treat that makes people pause mid-bite and go, “Wait, what is this deliciousness?” It’s the creamy banana filling, the soft vanilla cake, the buttercream that’s just the right amount of sweet. It all comes together like a harmony you didn’t know your kitchen needed.

So the next time you’re craving comfort or want to surprise someone with something special, remember these banana pudding cupcakes. They’re simple enough for a Tuesday, sweet enough for a celebration, and guaranteed to earn you a whole lot of smiles.

And hey, if anyone asks for the recipe—just wink and say, “It’s a little something I whipped up.” We’ll keep your secret.

FAQs About Banana Pudding Cupcakes

Can I make banana pudding cupcakes ahead of time?

Yes! You can bake the banana pudding cupcakes a day or two in advance and store them unfrosted in an airtight container. The banana pudding filling and buttercream can also be made ahead and refrigerated. Just fill and frost them the day you plan to serve for best results.

Can I substitute the instant banana pudding?

If you can’t find banana pudding mix, vanilla pudding is a good stand-in. You’ll still get a creamy, delicious center—just add a touch of banana extract or mashed ripe banana for that banana pudding cupcake vibe.

Can these banana pudding cupcakes be frozen?

Absolutely. Just freeze the unfrosted, unfilled cupcakes. Seal each one snugly in plastic, then place them in a freezer-friendly bag where they’ll stay good for about three months. Thaw at room temperature before assembling.

What’s the best way to store leftover banana pudding cupcakes?

Pop them in an airtight container and keep them in the fridge. They’ll stay fresh for about 2–3 days. For best texture and flavor, let them sit at room temp for 10–15 minutes before enjoying.

Can I use fresh bananas in the filling instead of pudding mix?

You could, but be careful—fresh bananas can make the center a bit too wet and they brown quickly. If you’re going the homemade route, a from-scratch banana custard is a better choice for that rich banana pudding cupcake feel.

Do I need a piping bag for the frosting?

Not at all! You can use a regular plastic bag with a snipped corner—it gets the job done just as well. Or go old-school and spread it on with a butter knife. These banana pudding cupcakes are about flavor, not frosting perfection.