Banana Pudding Cupcakes

Banana pudding is a beloved Southern classic known for its creamy texture and nostalgic flavors. Transforming this traditional dessert into cupcakes creates a portable, elegant treat that captures all the richness of banana pudding in every bite.

These Banana Pudding Cupcakes feature moist banana-infused cake, a luscious banana pudding center, and a light, fluffy whipped cream topping, delivering an irresistible trifecta of flavors and textures.

Whether you’re an experienced baker or just discovering your love for banana desserts, this recipe guides you through crafting perfect cupcakes that honor the original while offering a fresh, fun presentation.

Ingredients Checklist

Before starting, gather all necessary ingredients for each component to ensure smooth preparation and the ideal balance of flavor and texture.

For the Banana Cupcakes:

• 1 stick unsalted butter, melted and cooled (adds richness and moisture)

• 1 teaspoon vanilla extract (aroma and flavor enhancer)

• ½ teaspoon kosher salt (balances sweetness)

• 2 large eggs (binding and structure)

• ½ cup granulated sugar (sweetness)

• ½ cup brown sugar (adds caramel notes)

• 1 ½ cups mashed ripe bananas (natural sweetness and moisture)

• ⅓ cup Greek yogurt (adds moisture and slight tang)

• 1 teaspoon cinnamon (warm spice flavor)

• ½ cup buttermilk (tenderizes cake)

• 2 cups all-purpose flour (structure)

• 1 teaspoon baking soda (leavening)

• 1 mashed ripe banana (for additional banana flavor)

For the Banana Pudding Filling:

• 50 grams vanilla pudding mix (for creamy pudding base)

• 1 cup whole milk (to prepare pudding)

• 2 ounces mascarpone cheese (adds creaminess and richness)

• ½ cup heavy whipping cream (for whipped topping)

• 2 tablespoons powdered sugar (sweetens whipped cream)

• 1 teaspoon vanilla extract (enhances pudding and cream flavor)

For Garnishing:

• Mini vanilla wafers (texture and traditional flavor)

• Fresh banana slices (freshness and aroma)

Step-by-Step Instructions

Follow these steps carefully to create perfectly balanced Banana Pudding Cupcakes with a creamy center and luscious topping.

Preparing the Banana Pudding Filling:

1. In a medium saucepan, combine vanilla pudding mix, sugar (if not included in pudding mix), and a pinch of salt over medium-low heat.

2. Gradually whisk in scalded milk (heated to just below boiling), adding about ½ cup at a time to prevent lumps.

3. Stir constantly until mixture thickens and coats the back of a spoon.

4. Remove from heat. Temper in beaten egg yolks by gradually whisking some hot pudding into yolks, then combine all.

5. Return to heat and cook until thickened further, stirring constantly.

6. Remove from heat; stir in mascarpone cheese and vanilla extract until smooth.

7. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill until set.

Baking the Banana Cupcakes:

1. Preheat oven to 350°F (175°C). Line cupcake tins with paper liners.

2. In a large bowl, whisk melted butter, granulated sugar, brown sugar, vanilla extract, and eggs until smooth.

3. Add mashed bananas, Greek yogurt, cinnamon, and buttermilk; mix well.

4. In a separate bowl, sift flour with baking soda and salt.

5. Gradually fold dry ingredients into the wet mixture until just combined; avoid overmixing.

6. Fill cupcake liners about ¾ full.

7. Bake 18-20 minutes or until a toothpick inserted near the center comes out clean.

8. Cool cupcakes completely before filling.

Filling and Topping the Cupcakes:

1. Using a cupcake corer or small knife, remove the center of each cupcake.

2. Spoon or pipe chilled banana pudding into the hollow center.

3. Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.

4. Top each filled cupcake generously with whipped cream.

5. Garnish with mini vanilla wafers and fresh banana slices for a classic touch.

Tips for Perfect Results

Mastering Banana Pudding Cupcakes involves a few key techniques to ensure your cupcakes are moist, creamy, and well-balanced:

• Use ripe bananas: The riper, the sweeter and more flavorful.

• Temper egg yolks carefully: Prevents scrambling and ensures smooth pudding.

• Don’t overmix cupcake batter: Overmixing leads to dense, tough cupcakes.

• Chill pudding thoroughly: Helps it set and hold shape inside cupcakes.

• Fill cupcakes while pudding is cold: Prevents melting and sogginess.

• Whip cream to stiff peaks: For stability and a light yet firm topping.

• Store filled cupcakes in airtight container: Maintain freshness and prevent drying.

Serving Suggestions

Enhance your Banana Pudding Cupcakes experience with these serving ideas that complement and elevate the flavors:

• Serve chilled: The coolness highlights the creamy pudding center.

• Add a caramel or butterscotch drizzle: Adds richness and complexity.

• Pair with coffee or black tea: Cuts through sweetness and balances flavors.

• Offer fresh berries on the side: Provides tart contrast to the sweet, creamy cupcakes.

• Create a cupcake platter: Arrange with garnishes like mint leaves or edible flowers for visual appeal.

Final Thoughts

Banana Pudding Cupcakes are a clever and delightful adaptation of a classic Southern favorite. By combining moist banana cake with a creamy banana pudding filling and airy whipped topping, this dessert captures every element that makes banana pudding beloved—only now in a convenient, elegant form.

Attention to ingredient quality, proper baking technique, and careful assembly will reward you with cupcakes that impress both in taste and presentation.

Ideal for gatherings or as a comforting homemade treat, these cupcakes bring a fresh twist to a timeless dessert tradition. Enjoy baking and sharing this irresistible creation that’s sure to become a staple in your recipe collection.