Banana Pudding Cupcakes Recipe Oven-Baked

Buttery banana cake, creamy pudding, and a swirl of homemade whipped cream—these banana pudding cupcakes are soft, fluffy, and entirely snackable. With real bananas, vanilla pudding mix, and just a little retro flair (hello, vanilla wafers), they feel like a Southern hug in cupcake form.

Honestly, they smell like comfort when they come out of the oven—like your kitchen decided to turn into a cozy little bakery for the afternoon. And the mix of textures? Magic. You’ve got moist banana cake, silky pudding in the middle, and a cloud of whipped cream on top… then a crunchy cookie for the grand finale. Yeah, I know. Let’s bake.

There’s just something about banana pudding in portable, frosted form that makes me feel like a cupcake scientist who got too nostalgic watching ‘90s reruns. These banana pudding cupcakes are basically dessert chameleons—they fit in at birthday parties, shower buffets, or an “oops I made too many” Sunday afternoon. The banana cake is soft and fragrant, thanks to those gloriously ripe bananas. And then you scoop out their middles and fill them with chilled pudding like some kind of banana sorcerer.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Banana Pudding Cupcake Recipe

Sometimes a cupcake just wants to be more than a cupcake. These are that. A little extra, but in the best way.

Ridiculously simple to make: You don’t need to be fancy—just some ripe bananas, one bowl for pudding, one for batter, and a little love.
Layers of texture: Moist cake, creamy pudding, airy whipped topping, and crunchy cookie… it’s like a mini layer cake but much less fussy.
Make-ahead friendly: Bake ’em, stuff ’em, chill ’em—they honestly taste better the next day, if you don’t eat them all first.
Kid and adult approved: Pudding + frosting + cookies? It’s like your childhood lunchbox snack went to pastry school.
Customizable toppings: Wanna get wild with banana slices, caramel drizzle, or even a sprinkle of sea salt? No one’s judging.
Not too sweet: Between the fruit, pudding, and whipped cream, the sweetness stays balanced—not cloying or over-the-top.

Ingredient Notes

Nothing wild going on here—just pantry basics mixed with a little banana magic.

All-purpose flour: Gives the cupcakes their structure, without making them dense (we want airy, not hockey pucks).
Baking powder and salt: Classic balancing duo. Baking powder lifts, salt wakes up the flavors.
Unsalted butter: Creamed with sugar, it gives the cupcakes that tender, rich crumb. Room temp is key.
Granulated sugar: Standard white sugar keeps things sweet and simple.
Eggs: Help the cupcakes rise and bind everything together. Plus, they add a little richness.
Ripe bananas: Use the soft, speckled kind that are verging on banana bread territory. They mash like a dream.
Vanilla extract: Adds depth and warmth—the real deal kind is worth it here.
Whole milk: Adds moisture and a nice creamy feel to the batter. You could swap in 2% but steer clear of skim.
Instant banana pudding mix: This makes the creamy filling fast and foolproof. Just whisk and chill.
Cold milk (for pudding): Helps the mix set firm enough to fill, not run like soup.
Heavy whipping cream: Whipped to fluffy peaks for a cloud-like topping. Pro tip: chill your bowl beforehand!
Powdered sugar: Sweetens the whipped cream just enough without clumping.
Vanilla wafer cookies: Optional but iconic. They add crunch and that “banana pudding nostalgia” vibe.
Banana slices (optional garnish): Adds fresh flair and tells your brain “hey, there’s real fruit in here!”

How To Make This Banana Pudding Cupcake Recipe

You can totally do this. Even if your last baking attempt involved smoke and confusion, this recipe has your back.

Preheat and prep the pan: Start by heating your oven to 350°F and lining a standard 12-cup muffin tin with cupcake liners. No need to grease; the liners have it handled.
Mix your dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside like a secret weapon you’ll use in a minute.
Cream the butter and sugar: Grab a large bowl and beat the butter and sugar until it’s pale and fluffy. That’s about 2 to 3 minutes with an electric mixer. It should look like frosting and smell like heaven.
Add eggs and bananas: Beat in the eggs, one at a time. Then stir in your mashed bananas and vanilla. The batter may look a little… weird at this point. That’s normal.
Alternate dry ingredients and milk: Slowly add the dry mix to the wet mixture in three additions, alternating with the milk in two. Dry, milk, dry, milk, dry. Beat just until combined—don’t overmix or you’ll lose that fluffy vibe.
Bake like a boss: Divide the batter evenly among the cupcake liners (an ice cream scoop works wonders). Bake for 18 to 20 minutes. When a toothpick comes out clean, they’re ready. Let them cool completely on a wire rack.
Whip up the banana pudding: In a medium bowl, whisk the banana pudding mix with cold milk. It’ll feel runny at first—stick it in the fridge for 10 minutes and it magically thickens.
Make whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Think fluffy clouds, not runny soup. Once it holds shape on your beaters, you’re golden.
Fill and top: Once the cupcakes are cool, use a knife or cupcake corer to remove a small center bit (snack on those if you’re sneaky). Spoon or pipe in banana pudding. Top generously with whipped cream, then gently press a vanilla wafer into the swirl.
Optional sparkle: Garnish with banana slices right before serving so they don’t turn brown. Or don’t—still tastes dreamy.

Storage Options

Here’s the scoop—these have pudding and whipped cream in them, so fridge is 100% non-negotiable. Just pop the finished cupcakes in an airtight container and keep them chilled. They’ll be happy in the fridge for up to 3 days. The texture actually improves a bit after sitting overnight—the pudding sort of cozies into the cake.

If you want to make things ahead, bake the cupcakes and store them plain (no pudding, no whipped cream) at room temp for one day, or in the fridge for up to three. You can even freeze the bare cupcakes, tightly wrapped, for up to two months.

Pudding doesn’t freeze well though. So if you’re planning to freeze, hold off on filling and topping until you’re ready to serve.

Thinking about reheating these? Nah. They don’t like heat once assembled—skip the microwave and serve ’em chilled!

Variations and Substitutions

Feeling adventurous? Or just out of something? There are plenty of ways to riff on these cupcakes without wrecking their soul.

Different pudding flavors: Try vanilla, white chocolate, or coconut instant pudding if banana’s not your jam (ironic, but okay).
Boxed cake mix: In a pinch, a yellow cake mix + mashed bananas makes a decent shortcut.
Cream cheese frosting: Want something richer than whipped cream? A fluffy cream cheese frosting works beautifully with banana.
Chocolate banana twist: Toss in mini chocolate chips for a little extra “surprise” bite in the cupcakes.
Gluten-free adaptation: Swap in your favorite cup-for-cup gluten-free flour blend and check baking time—it may vary slightly.
Dairy swaps: Use almond or oat milk for the batter and pudding, and try coconut whipped cream for a dairy-free version. It won’t be identical… but it’ll still taste like joy.

What to Serve with Banana Pudding Cupcakes

These are snackable on their own, but if you’re setting the stage for a full spread, let’s add a little variety. Think sweet-treat pairings with slightly savory balance.

A glass of cold milk, oat if you’re feeling fancy, pairs like a dream. The creamy sips between bites cut through the richness. Plus, it just feels classic.
If you’re doing dessert-for-dinner night (no shame), a light, fresh option like pan-seared cod with rainbow chard makes a sweet–savory contrast that’s oddly satisfying.
Need another end-of-day indulgence to match the cupcake vibe? Try a batch of these peanut butter & banana ice cream sandwiches. It’s like these cupcakes’ frozen cousin stopped by to say hi.
A fruit platter with strawberries, kiwi, and pineapple brings a juicy, zingy contrast and clears your palate right up.
Hosting something? Brew a pot of strong coffee or make fresh iced tea—those earthy, bitter notes balance banana’s mellow sweetness in the best way.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make banana pudding cupcakes the day before?

Absolutely! In fact, they’re sometimes even better the next day. Just store them in an airtight container in the fridge. The pudding sets even more, the cake absorbs some of that creamy goodness, and the texture gets dreamy. Just hold off on the banana slice garnish until right before serving or it’ll go mucky.

What can I use instead of instant banana pudding mix?

If you can’t find banana pudding mix, you can totally use vanilla pudding instead. Add a splash of banana extract or just let the mashed bananas in the cake shine on their own. You could even fold in a little mashed banana to vanilla pudding for a DIY hybrid.

Why did my cupcakes come out dense?

Oops, sounds like your batter might’ve been overmixed. When you stir too much after adding the flour, the gluten activates and things get chewy instead of fluffy. Next time, mix just until combined and then stop—some lumps are totally fine.

Can I freeze banana pudding cupcakes?

Sort of. You can freeze the unfrosted Banana Pudding Cupcakes (before you’re adding pudding or whipped cream) for up to two months. Wrap them tightly and thaw in the fridge or at room temp when you’re ready. But don’t freeze the pudding or whipped cream—they don’t thaw well and lose their texture entirely.

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