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Moist Banana Pudding Cupcakes with Creamy Filling

Close-up of a banana pudding cupcakes cut in half, showing the moist yellow cake, white frosting, and crushed topping.
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You can make these handheld banana pudding cupcakes that capture the classic Southern dessert flavor. They feature a moist banana cake base, a creamy vanilla pudding filling, and a light whipped topping.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk (for pudding)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for topping)
  • 1/2 cup crushed vanilla wafers for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: cake mix, flour, and baking soda.
  3. In a separate bowl, mix the mashed bananas, vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  6. Prepare the pudding filling: Whisk the instant vanilla pudding mix with 1 cup of cold milk for 2 minutes until it thickens. Set aside.
  7. Prepare the whipped topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  8. To fill the cupcakes, use an apple corer or small knife to remove a cone-shaped center from the top of each cooled cupcake.
  9. Spoon or pipe the prepared vanilla pudding into the hollowed-out center of each cupcake.
  10. Pipe or spread the whipped topping over the filled cupcakes.
  11. Garnish the top of each cupcake with a sprinkle of crushed vanilla wafers before serving.

Notes

  • For the best banana flavor in the cake, use very ripe bananas.
  • You can substitute cream cheese for half of the heavy cream in the topping for a slightly sturdier frosting.
  • Make the pudding filling slightly ahead of time so it has time to set fully before stuffing the cupcakes.

Nutrition

Find it online: https://www.purecookingjoy.com/banana-pudding-cupcakes-recipe/

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