Simple desserts are my favorite thing to make (and eat). Banana Pudding Cupcakes are easy to make, delicious, and sweet but not too sweet. Add some banana chunks on top of the cupcakes (after they're finished baking) for a fresh fruit twist on this delicious treat.
Related- Chocolate Lasagna Recipe is a simple no bake dessert that feeds a crowd.
Banana Pudding Cupcakes
No matter the time of year, baking cupcakes is fun! It can be a learning experience for the kiddos, too. When I say these cupcakes aren't too sweet, I mean it. If you aren't a fan of super sweet desserts, we've got you covered with this one. The banana pudding filling satisfies your sweet tooth but the frosting isn't really frosting; it's light and airy because it's Cool Whip.
To make the cupcakes: cream together butter and sugar, add eggs, vanilla, and sour cream.
Related- Pecan Cake Mix Cookies
Stir in mashed bananas. In a medium mixing bowl, whisk together your flour, baking powder, and salt. Combine the wet and dry mixtures.
To make the topping: Combine 1/2 cup of the prepared pudding with the Cool Whip. Refrigerate until it's time to “frost” the cupcakes.
See full directions below. 🙂
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
2 teaspoons baking powder
¼ teaspoon salt
1 package instant vanilla pudding mix, prepared with milk according to package directions
1 8 ounce container Cool Whip, thawed
18 Nilla Wafers for garnish
How to Make Banana Pudding Cupcakes
Making banana pudding cupcakes is pretty simple, though there are a few extra steps that regular cupcakes do not have. Impress your guests with these delicious filled desserts.
Cupcake Mix-in Ideas
You can use these directions but change the pudding flavor, cupcake flavor, and cookie topping to make any flavor cupcake you wish!
- Strawberry Banana: Add strawberry pudding and strawberry pieces after baking
- Chocolate Peanut Butter: Chocolate cupcakes, peanut butter and whipped cream instead of banana pudding
- Chocolate Strawberry: Chocolate cupcakes, strawberry pudding
- Lemon Lime: Lemon cupcakes, lime pudding, with some zest on top
- Apple: Apple Pie cupcakes using apple pie filling.
- Peppermint: Add peppermint flavoring to white cupcakes, use chocolate pudding with peppermint sticks crushed on top
Can I use a Cake Mix to make Cupcakes
Yes, you can use a store bought cake mix to make Cupcakes. I would use a plain white cake mix for these cupcakes. You could even add a little diced banana to the cake batter.
Can you Freeze Banana Pudding Cupcakes
Yes, You can make your cupcakes ahead of time and freeze them. Freeze your cupcakes and add the filling prior to serving or you can go ahead and add the filling and then freeze. Defrost your cupcakes in the fridge and add topping just before serving.
Have fun designing the cupcakes of your dreams. The possibilities are endless!
- 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
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 package instant vanilla pudding mix, prepared with milk according to package directions
- 1 8 ounce container Cool Whip, thawed
- 18 Nilla Wafers for garnish
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.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Pour the dry mixture into the wet mixture and stir until combined.
Prepare 18 muffin tin cups with paper cupcake liners. Scoop the batter into each cup, ¾ full.
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.
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.
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.
Frost each cupcake with a generous dollop of the Cool Whip and pudding mixture. Place one Nilla Wafer cookie on top of each cupcake.
Makes 18 cupcakes. Refrigerate until serving.