Print

Decadent Banana Pudding Cupcakes with Vanilla Wafer Crunch

Close-up of a delicious banana pudding cupcakes topped with whipped cream frosting and crushed wafers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these handheld twists on classic Southern banana pudding. You get a moist banana cake base, a creamy vanilla pudding filling, and a light whipped topping finished with a vanilla wafer crunch. These are perfect party cupcakes.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup buttermilk
  • 1/2 cup instant vanilla pudding mix
  • 1/2 cup cold milk (for pudding)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for topping)
  • 1/2 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 medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and mashed bananas until just combined.
  4. Alternate adding the dry ingredients and the buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix only until the batter comes together. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before moving them to a wire rack.
  7. While the cupcakes cool, prepare the pudding filling. Whisk the instant vanilla pudding mix and cold milk together in a small bowl for about two minutes until it thickens. Let it set in the refrigerator for 10 minutes.
  8. Prepare the whipped topping. In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Once the cupcakes are cool, use an apple corer or small knife to remove a small cone from the center of each cupcake. Save the removed cake pieces.
  10. Spoon or pipe the prepared vanilla pudding into the center cavity of each cupcake. Replace the cake piece on top.
  11. Pipe or spread the whipped cream topping onto each filled cupcake.
  12. Garnish the top of each cupcake with a sprinkle of crushed vanilla wafers. Serve these handheld banana pudding treats immediately or keep them chilled.

Notes

  • For the moist banana cake, use bananas that are very ripe, almost black, for the best flavor.
  • If you want a richer topping, substitute the whipped cream with a cream cheese frosting banana blend.
  • You can make the vanilla pudding filling ahead of time to save time during assembly.

Nutrition

Find it online: https://hungryhearld.com/banana-pudding-cupcakes/