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All Posts / Banana Pudding Cupcakes

Banana Pudding Cupcakes

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By Rosie Published: May 27, 2015 Updated: July 14, 2024
This post may contain affiliate links.

Five Banana Pudding Cupcakes in two rows on a white counter. These are the delicious hand-held version of the classic dessert!
Table of Contents
  1. Moist Banana Pudding Cupcakes From Scratch!
  2. Banana Pudding Cupcakes

Moist Banana Pudding Cupcakes From Scratch!

Awhile ago, I shared a recipe for homemade banana pudding, and since then I’ve been receiving a lot of  awesome emails from you sweeties. Since so many of you loved the banana pudding recipe, I thought I’d step my game up a bit and share my recipe for homemade banana pudding cupcakes!

A close up of a Banana Pudding Cupcake topped with golden pudding, whipped cream and a crispy Nilla wafer.

These banana pudding cupcakes are the perfect treat for any occasion, and, believe it or not, they are really easy to make.

Watch how I made these banana pudding cupcakes!

Let me know how you enjoyed this recipe. Tag me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out my brand new cookbook, Super Soul Food with Cousin Rosie, loaded with many recipes you can’t find anywhere else.

Banana Pudding cupcake

Banana Pudding Cupcakes

Banana pudding cupcakes topped with light whipped cream and crispy vanilla wafers. The perfect sweet treat!
Watch Video Print Recipe Pin Recipe
Course Dessert
Cuisine Southern
Keyword Banana Pudding Cupcakes
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 12 servings

Ingredients

  • 3 cups cake flour
  • 4 teaspoons of baking powder
  • 1 tsp salt
  • 1 cup softened butter unsalted
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2/3 cup whole milk
  • 1/2 cup sour cream
  • 2 medium sized banana pureed or mashed
  • 6 oz box of Jello’s cook & serve Banana Cream Pudding follow instructions on the box
  • 12 oz Cool Whip
  • Nilla Wafers

Instructions

  • Combine the cake flour, salt, and baking powder into a bowl, then sift, and set the bowl to the side.
  • Mix the sour cream and milk together, until well combined, then it to the side.
  • In a large mixing bowl, add in the butter, and use a hand held mixer to whip the butter up until it’s nice and fluffy.
  • Pour the granulated sugar into the large mixing bowl, and mix the sugar with the butter until combined.
  • Next, start adding in the eggs( but only one at a time), and mix in with the handheld mixer.
  • Once all the eggs are in the bowl, add in the vanilla extract.
  • Mix everything until it’s nice and cream, then alternate adding the flour mixture & milk mixture into the bowl.
  • Once everything is in the bowl, and the batter is smooth, add in the mashed/pureed bananas.
  • Fold or stir in the bananas until well incorporated.
  • Pour 1/4 cup of batter into each baking cup.
  • Bake the cupcakes for about 15-20 minutes on 325 F.
  • Let the cupcakes cook completely before any other steps.
  • While the cupcakes are cooling prepare the pudding.
  • Place the pudding into piping bags.
  • Scoop out the centers of the cupcakes, but be sure to only go midway.
  • Fill the center of the cupcakes with the pudding, and also add a bit of pudding on top of the cupcakes.
  • Place Cool Whip on top of the pudding, then top the cupcakes off with vanilla wafers.
  • Serve and Enjoy!

Video

If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2025 I Heart Recipes
Recipe by: I Heart Recipes

If you enjoyed my Banana Pudding Cupcakes, check out my other cupcake recipes!

Southern Peach Cobbler Cupcakes

Coconut Lime Cupcakes

DIY Rainbow Cupcakes

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EXPLORE RECIPE CATEGORIESAll Posts, cake, Dessert

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Jack James says

    May 27, 2015 at 1:33 pm

    The video for the Banana Pudding Cupcakes is marked as private. You may want to change the setting on this good looking dessert! Thanks! Jack

    Reply
    • Rosie says

      May 27, 2015 at 4:09 pm

      I just fixed it! Thanks 😀

      Reply
  2. Monique says

    May 28, 2015 at 6:40 pm

    Can I use all purpose flour

    Reply
    • Rosie says

      May 30, 2015 at 11:25 am

      Sure you can.

      Reply
  3. Cj says

    April 6, 2016 at 12:44 am

    How long can I keep these cupcakes out before they start to “melt”? If I’m using the correct word. Thank you!

    Reply
    • Rosie says

      April 6, 2016 at 11:10 am

      I would refrigerate the cupcakes until you are ready to serve.

      Reply
  4. Lori says

    April 24, 2016 at 11:00 am

    Can I make these then take to a potluck the following day.

    Reply
    • Rosie says

      April 24, 2016 at 11:54 am

      Yes, Be sure to refrigerate the cupcakes though. XOXO

      Reply
  5. Ebony says

    April 26, 2016 at 6:53 pm

    How many cupcakes does this recipe make?

    Reply
    • Rosie says

      April 27, 2016 at 6:49 pm

      about 16

      Reply
  6. Tatiana says

    May 25, 2016 at 7:25 pm

    Mine didnt come out golden brown like yours. This is a first time Ive made cupcakes. Is this normal i did make sure they were done in the middle. Does it matter the color

    Reply
    • Rosie says

      May 25, 2016 at 9:23 pm

      If they were done, the color shouldn’t matter 🙂

      Reply
  7. Cheron says

    June 3, 2016 at 3:15 pm

    5 stars
    Rosie Rosie Rosie, OMG OMG OMG, these were so good!!! Made these night, and how heavenly are these. I tried two without pudding & whipped cream, soooo delicious. I did a couple of things different, made banana pudding & the whipped cream from scratch. Thank You for this fantastic recipe. Looking forward to making your Ciroc Peach Cobbler this weekend.

    Reply
    • Rosie says

      June 3, 2016 at 11:26 pm

      Glad that you liked the recipe! XOXO

      Reply
  8. Victoria Marshall says

    December 14, 2016 at 8:06 am

    Rosie can I use the other banana pudding not the cook and serve?

    Reply
    • Rosie says

      December 14, 2016 at 5:31 pm

      Hi Victoria! You sure can.

      Reply
  9. Eboni Austin says

    September 25, 2018 at 3:50 pm

    5 stars
    I’m in HEAVEN! I just got done making the cupcakes and without the filling and frosting, they taste AMAZING! What is your IG?

    Reply
    • Rosie says

      September 25, 2018 at 6:05 pm

      I’m @iheartrecipes

      Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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