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Banana Pudding Cupcakes

These delicious Banana Pudding Cupcakes are made with a creamy pudding filling then topped with cool whip and vanilla pudding with a vanilla wafer on top.

Banana Pudding Cupcakes

Made from scratch moist Banana Pudding Cupcakes are a sweet treat with all the flavors of my favorite dessert, Banana Pudding. Banana Pudding and Vanilla Wafers are two favorites of mine.

My grandmother always had Vanilla Wafers on hand for me whenever I stayed with her. I always think of her whenever I see a box of Vanilla Wafer. I have so many awesome memories of days spent at her house. These cupcakes are

Banana Pudding Cupcakes Package Recipe

Banana Pudding Cupcakes

This is a delicious recipe that tastes very similar to classic southern style banana pudding in a cupcake form.

It’s the perfect dessert to make ahead for birthday parties, church socials, office events or as a special treat for your family. Everyone at our house loves them!

Best Banana Pudding Cupcakes

Banana Pudding Cupcake Ingredients

¾ cup butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup sour cream
2 ripe bananas, peeled and mashed
2 ¼ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 package instant vanilla pudding mix, prepared with milk according to package directions
8 ounce container Cool Whip, thawed
18 Vanilla Wafers for garnish

How To Make Banana Pudding Cupcakes

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, cream together the butter and sugar with an electric mixer. Add the eggs, vanilla, and sour cream; mix well. Stir in the mashed bananas.

Banana Pudding Cupcakes Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

Banana Pudding Cupcakes Whisking Ingredients

Pour the dry mixture into the wet mixture and stir until combined.

Banana Pudding Cupcakes Mixing Wet Ingredients

Prepare 18 muffin tin cups with paper cupcake liners. Scoop the batter into each cup, 3/4 full.

Banana Pudding Cupcakes Muffin Pan

Bake the cupcakes at 350 for 20 minutes, until a toothpick inserted into the center comes out clean. Set the cupcakes aside to cool completely.

Banana Pudding Cupcakes Baked In Muffin Pan

In a small mixing bowl, combine the Cool Whip with 1/2 cup of the prepared vanilla pudding. Reserve the leftover pudding for filling the cupcakes. Refrigerate until it is time to frost the cupcakes.

Vanilla Pudding and Cool Whip Mixture

Cut a hole in the center of each cupcake about 1-inch in diameter and halfway down into the cupcake. Remove the center of the cupcake and reserve. Fill each cupcake with a heaping teaspoon of vanilla pudding.

Banana Cupcakes Pudding Mixture

Cut off and discard the bottom half of the reserved cupcake centers to create a small “cap” to place back on the cupcake to cover the hole in the center hiding the vanilla pudding inside.

Banana Pudding Cupcakes Process

Frost each cupcake with a generous dollop of the Cool Whip and pudding mixture. Place one Vanilla Wafer cookie on top of each cupcake.

Banana Pudding Cupcakes Icing

Banana Pudding Cupcakes Topping

Refrigerate until ready to serve.

Easy Banana Pudding Cupcakes

Tips and Variations for Banana Pudding Cupcakes

    • You can use banana pudding instead of vanilla pudding.
    • Sprinkle crushed vanilla wafers over the Cool Whip and pudding topping.

Right before serving top with banana slices.

How To Make Banana Pudding Cupcakes

Banana Pudding Cupcakes

These delicious Banana Pudding Cupcakes are made with a creamy pudding filling then topped with cool whip and vanilla pudding with a vanilla wafer on top.

Course Dessert
Cuisine American
Keyword Banana Pudding Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Author Recipes Simple

Ingredients

  • 3/4 cup butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 ripe bananas, peeled and mashed
  • 2 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp package instant vanilla pudding mix, prepared with milk according to package directions
  • 8 ounce container Cool Whip, thawed
  • 18 Vanilla Wafers for garnish

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. In a large mixing bowl, cream together the butter and sugar with an electric mixer. Add the eggs, vanilla, and sour cream; mix well. Stir in the mashed bananas.

  3. In a medium mixing bowl, whisk together the flour, baking powder, and salt.

  4. Pour the dry mixture into the wet mixture and stir until combined.

  5. Prepare 18 muffin tin cups with paper cupcake liners. Scoop the batter into each cup, ¾ full. 

  6. Bake the cupcakes at 350 for 20 minutes, until a toothpick inserted into the center comes out clean. Set the cupcakes aside to cool completely.

  7. In a small mixing bowl, combine the Cool Whip with ½ cup of the prepared vanilla pudding. Reserve the leftover pudding for filling the cupcakes. Refrigerate until it is time to frost the cupcakes.

  8. Cup a hole in the center of each cupcake about 1-inch in diameter and halfway down into the cupcake. Remove the center of the cupcake and reserve. Fill each cupcake with a heaping teaspoon of vanilla pudding. Cut off and discard the bottom half of the reserved cupcake centers to create a small “cap” to place back on the cupcake to cover the hole in the center hiding the vanilla pudding inside.

  9. 9. Frost each cupcake with a generous dollop of the Cool Whip and pudding mixture. Place one Vanilla Wafer cookie on top of each cupcake.

  10. Refrigerate until ready to serve.

Banana Pudding Cupcake Recipe

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