Banana Pudding Cupcakes
Banana Pudding Cupcakes are a dessert dream come true a perfect fusion of classic banana pudding flavors in a single, delectable cupcake. These treats are loaded with flavor, combining the comforting warmth of banana cupcakes, a creamy vanilla filling reminiscent of pudding, and a smooth, tangy cream cheese frosting to top it all off. Each bite brings together the soft, moist texture of banana cake with the refreshing surprise of vanilla cream, making them an instant favorite for gatherings or an afternoon treat. The cupcakes deliver a light and airy texture, balanced by the rich filling, and topped with luscious frosting that elevates them from ordinary to exceptional.
Ingredients for Banana Pudding Cupcakes
Banana Pudding Cupcakes require a few staple ingredients along with some flavor-enhancing additions. The mix of classic flavors and textures, from spiced banana cake to vanilla-infused cream, makes these cupcakes truly unforgettable.
The banana pudding cupcakes are created from a combination of cake mix and spices. A box of yellow cake mix serves as the base, making preparation simple and consistent, while cinnamon, sugar, baking powder, and vanilla extract add depth and warmth. Crushed Vanilla Wafers give a subtle crunch and nostalgic flavor, while ripe bananas bring natural sweetness and moisture. Combined with eggs, milk, and oil, these cupcakes are irresistibly soft.
For the vanilla cream filling, instant vanilla pudding mix and heavy cream create a mousse-like texture that complements the banana cupcakes perfectly. Adjusting the amount of cream can give the filling a lighter or denser consistency, depending on personal preference.
The cream cheese frosting is a rich topping that pairs beautifully with the other flavors. Made with softened butter, full-fat cream cheese, and powdered sugar, this frosting is slightly tangy and perfectly sweet, with a smooth consistency ideal for piping.
Step-by-Step Instructions for Making Banana Pudding Cupcakes
Creating Banana Pudding Cupcakes is straightforward and satisfying, with each component contributing to the final, impressive presentation.
Begin by preparing the banana cupcakes. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. In a mixing bowl, blend the dry ingredients, including sifted cake mix, sugar, crushed Vanilla Wafers, cinnamon, baking powder, and salt. The dry ingredients provide structure and a delicate sweetness. Once combined, add the wet ingredients: vanilla extract, oil, eggs, mashed bananas, and milk. Start mixing on low speed until everything is just combined, then increase to medium for a couple of minutes. This step is essential for a smooth, lump-free batter with a uniform consistency.
Fill the cupcake liners about two-thirds full to allow the batter to rise without overflowing. Bake for around 17 minutes or until the cupcakes spring back lightly when touched. Let them cool completely before decorating.
For the vanilla cream filling, combine instant vanilla pudding mix with heavy cream. Begin mixing on low speed to avoid splashes, then increase to high to achieve a thick, fluffy texture. If the mixture is too dense, add more cream a tablespoon at a time until the desired consistency is achieved. This cream should be airy yet stable, so it holds well inside the cupcakes without becoming too runny.
To make the cream cheese frosting, add softened butter to a mixing bowl and beat on medium speed until smooth. Then add pieces of softened cream cheese, blending until fully incorporated. Gradually add powdered sugar and vanilla extract, increasing the speed once the sugar is incorporated to prevent a powdered sugar cloud. Whip until fluffy, being careful not to overmix, as excessive beating can make the frosting too soft.
Once all components are ready, it’s time to assemble. Transfer the vanilla cream filling into a piping bag with the tip snipped off and insert it into each cupcake, squeezing to add a small pocket of filling. Then, fill another piping bag with cream cheese frosting and pipe generous swirls onto each cupcake, starting from the center and spiraling outward. Top with a dollop of whipped cream and a mini Vanilla Wafer for a charming finish.
Recipe Tips & Frequently Asked Questions
- Pro Tips for the Perfect Cupcake Texture: For a fluffy texture, avoid overmixing the batter, and ensure your bananas are fully ripe for maximum sweetness and moisture.
- Achieving a Stable Filling: Test the consistency of your filling if it’s too thick, add a small amount of cream. The filling should be thick enough to hold shape inside the cupcake without being runny.
- Frosting Troubleshooting: If the frosting becomes too soft, refrigerate it briefly to firm it up for easier piping.
- Can I Make These Cupcakes in Advance? Yes, bake and fill them a day ahead, then frost on the day of serving for the freshest texture.
- How Do I Store Leftover Cupcakes? Store in an airtight container in the fridge for up to three days to maintain freshness.
- Can I Substitute the Cream Cheese Frosting? Buttercream or whipped cream can be used instead of cream cheese frosting, though they may alter the flavor profile slightly.
What to Serve with This Recipe
Banana Pudding Cupcakes pair beautifully with warm or cold beverages. Serve them alongside freshly brewed coffee or tea to balance the sweetness, or with a glass of milk for a classic combination. To complement the flavors, try serving them with additional banana pudding or a scoop of vanilla ice cream. These cupcakes also work well with fresh fruit on the side, particularly berries or apple slices, for added color and taste contrast.
Storage and Freezing Instructions
Banana Pudding Cupcakes are best stored in the refrigerator in an airtight container. For short-term storage, keep them chilled for up to three days, bringing them out an hour before serving to reach room temperature for optimal flavor and texture. To freeze, store unfrosted cupcakes in a freezer-safe container for up to three months. Thaw them in the refrigerator overnight, and frost once fully defrosted. For frosted cupcakes, a light layer of plastic wrap and a secure container will prevent freezer burn.
Final Thoughts
Banana Pudding Cupcakes are a delightful treat with their layers of flavor and texture, making them perfect for special occasions or indulgent everyday snacking. The combination of soft banana cake, light vanilla cream filling, and decadent cream cheese frosting makes each cupcake a mini dessert experience. For an added touch of creativity, try garnishing them with fresh banana slices, a drizzle of caramel, or colorful sprinkles. Dive into these cupcakes and savor the incredible taste of banana pudding in a charming, individual portion.
Banana Pudding Cupcakes
Ingredients
Banana Cupcakes
- 1 teaspoon 3g cinnamon
- 1 box Yellow Cake Mix sifted (we used Betty Crocker Super Moist)
- ¾ cup sugar 150g
- 1 ½ teaspoons 6g vanilla extract
- ½ cup 45g crushed Vanilla Wafers
- 1 teaspoon 4g baking powder
- ½ teaspoon salt 3g
- ¾ cup vegetable oil 160g or 5.5 oz
- 3 large eggs
- 3 ripe bananas mashed (about 1 ¼ cup or 305g)
- 8 oz milk
Vanilla Cream Filling
- 1 small box instant Vanilla pudding mix 3.9 oz/96g, we used Jello brand
- 2 cups 464g heavy cream or whipping cream (you may need an extra tablespoon or two if the mixture gets too thick)
Cream Cheese Frosting
- See notes regarding potential adjustments
- 2 sticks 1 cup (226g) unsalted butter, softened slightly
- 2 8 oz packages of full-fat cream cheese, slightly softened (total weight 452g)
- 2 teaspoons 8g vanilla extract
- ½ teaspoon 2g salt
- 6 to 6 ½ cups 690g to 747g powdered sugar
Instructions
Banana Cupcakes
- Preheat your oven to 350°F (175°C) and line your cupcake pans with liners.
- In a mixing bowl, combine all dry ingredients, including the sifted cake mix, crushed Vanilla Wafers, sugar, baking powder, cinnamon, and salt.
- Add the wet ingredients: vanilla extract, oil, eggs, mashed bananas, and milk. Begin mixing on low speed to moisten the ingredients, then increase to medium speed, blending for about two minutes until smooth and combined.
- Portion the batter into the cupcake liners, filling each about ⅔ full. Bake for approximately 17 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs.
- This recipe yields around 6 ¼ cups of batter, producing about 29 cupcakes. Cool completely before decorating.
Vanilla Cream Filling
- In a mixing bowl, combine the instant vanilla pudding mix and heavy cream. For the best results, use a hand mixer to start blending at low speed until combined, then increase to high speed to whip the mixture until it becomes thick and fluffy.
- If the filling seems too dense, add more cream, one tablespoon at a time, until you reach a mousse-like consistency.
- Chill the filling in the refrigerator until it’s ready to use. For best results, store any cupcakes with this filling in the fridge until close to serving.
Cream Cheese Frosting
- Begin by slicing the softened butter and adding it to a mixer. Beat on medium speed until creamy.
- Add pieces of softened cream cheese to the butter, blending on low to medium speed until smoothly combined.
- Add the vanilla extract, then gradually incorporate the powdered sugar, blending on low until combined. Increase the speed and whip until the frosting reaches a light, fluffy consistency. Avoid overmixing, as this can cause the frosting to become too soft. If necessary, refrigerate briefly to firm it up.
- For best piping results, use the frosting while slightly chilled. If preparing in advance, store in the refrigerator, allowing it to soften slightly before use. Do not microwave.
Assembling the Cupcakes
- Once the cupcakes have cooled, transfer the vanilla cream filling into a disposable piping bag with the tip cut off. Insert the tip halfway into each cupcake, squeezing a small amount of filling into the center. A test run on an extra cupcake will help gauge the right amount.
- Fill a separate piping bag with the cream cheese frosting and your preferred piping tip. Pipe a generous swirl of frosting onto each cupcake, starting from the center and spiraling outward, or vice versa.
- Add a small dollop of whipped cream (or Cool Whip) to each cupcake. Place the Cool Whip in a piping bag with the tip snipped off to easily add a decorative dollop.
- Finish by garnishing each cupcake with a mini Vanilla Wafer.
Refrigeration
- Store cupcakes in an airtight container, cake dome, or bakery box in the refrigerator. For optimal taste and texture, take the cupcakes out of the fridge a few hours before serving.