Banana Pudding Cupcakes With Whipped Cream Frosting Recipe

I couldn’t help but smile when I first combined all-purpose flour, mashed banana, and instant banana pudding mix into these delightful banana pudding cupcakes. Featuring rich ingredients like fresh eggs, unsalted butter, and vanilla extract, this recipe offers an inventive take on homemade banana pudding that simply captivates me every time I make it.

I’ve always been fascinated by how a few simple ingredients can transform into something extraordinary. I recently tried my hand at making these Banana Pudding Cupcakes with Whipped Cream Frosting and was blown away by how fun and delicious they turned out to be.

Mixing 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 3/4 cup granulated sugar felt like the perfect start for a great cupcake base. I then folded in 1/2 cup mashed ripe banana and a dash of vanilla extract, which really brought out the banana flavor in a way that reminded me of the best banana pudding recipes I’ve had before.

The secret really came together when I layered an instant banana pudding mix with cold milk to create that rich filling, crowned with a whipped cream frosting made from 1 cup heavy whipping cream and 3 tbsp powdered sugar. Adding crushed Nilla wafers on top gave it a crisp finish that turned it into a true gourmet treat.

Enjoy this twist on a classic treat!

Why I Like this Recipe

1. I really like how the banana flavor just pops in these cupcakes, it gives me that nostalgic feeling like I’m having my favorite snack for dessert.
2. The recipe is super easy to follow even tho sometimes I mess up, and that makes me feel good because i can bake without stress.
3. I love the mix of textures—the soft cupcake, jumpy pudding filling, and crunchy wafer topping all makes every bite fun and different.
4. It frankly reminds me of home cooking, and the whipped cream frosting with Nilla wafers on top is the perfect sweet finish that makes me wanna make it again and again.

Ingredients

• All-purpose flour provides essential carbs for structure in these tasty cupcakes.
• Ripe banana adds natural sweetness, moisture, and a burst of flavor.
• Unsalted butter gives the recipe a rich, creamy texture and smooth flavor.
• Granulated sugar sweetens the batter and helps keep the cupcakes light.
• Heavy whipping cream creates a dreamy, airy frosting that perfectly balances the banana taste.
• Instant banana pudding mix deepens banana flavour and gives a rich, creamy filling.
• Crushed Nilla wafers offer a crispy texture and slight sweet crunch at the top.
• Milk adds moisture, blending ingredients together for a soft and tender crumb.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 cup milk
• 1 box (3.4 oz) instant banana pudding mix
• 2 cups cold milk (for pudding filling)
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract (for whipped cream frosting)
• About 20 Nilla wafers, crushed

How to Make this

1. Preheat your oven to 350°F. Line a cupcake pan with paper liners.

2. In a bowl, sift together the 1 1/2 cups flour, baking powder, baking soda, and salt.

3. In a separate large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs and vanilla extract until well mixed.

4. Add the mashed banana to the butter mixture then slowly mix in the dry ingredients alternate with 1/2 cup milk until just combined.

5. Pour the batter into the cupcake liners and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.

6. Meanwhile, whisk the instant banana pudding mix with 2 cups cold milk in a medium bowl. Let it sit about 5 minutes to thicken.

7. When the cupcakes are cooled, use a small knife or spoon to poke a shallow hole in the middle of each cupcake.

8. Spoon or pipe the banana pudding filling into each hole.

9. In a chilled bowl, whip 1 cup heavy whipping cream with 3 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.

10. Dollop or pipe the whipped cream frosting over the cupcakes and sprinkle the crushed Nilla wafers on top. Enjoy your delicious creation!

Equipment Needed

1. Oven, cupcake pan, and paper cupcake liners
2. Measuring cups and spoons for all the liquids and dry ingredients
3. A small bowl for sifting dry ingredients
4. A large bowl for creaming butter and sugar, plus another medium bowl for mixing pudding
5. A hand mixer or stand mixer for beating the butter mixture and whipping the cream
6. A whisk for stirring the pudding mix and for other blending needed
7. A spatula or wooden spoon for mixing batter
8. A toothpick for checking cupcake doneness
9. A small knife or spoon for poking holes in the cupcakes
10. A piping bag (or an extra spoon if you prefer) for filling the cupcakes with pudding and topping with whipped cream

FAQ

Banana Pudding Cupcakes With Whipped Cream Frosting Recipe Substitutions and Variations

• Instead of unsalted butter, you can use the same amount of salted butter, just reduce a little bit of extra salt in your recipe.
• If you dont have heavy whipping cream, try substituting with chilled full-fat coconut cream for a dairy-free option.
• Substitute the milk with almond milk or soy milk if you’re looking for a non-dairy alternative.
• Can’t find Nilla wafers? Crushed graham crackers work great as a tasty alternative.

Pro Tips

• Make sure all your dairy and eggs are at room temp unless you wanna risk ending up with dense cupcakes, cause cold ingredients don’t mix in as well.
• When mixin the batter, be careful not to overdo it – stir just until everything’s combined, else your cupcakes could turn out heavy and tough.
• Use super ripe bananas for the best flavor, since not ripe ones can make your cupcakes taste a bit bland.
• Chill your bowl and cream before whipping; cold cream gets stiffer faster so you can top your cupcakes better.