Some recipes aren’t just recipes, they’re memories you can hold in your hand. These Mini Banana Pudding Cupcake Cakes are exactly that. Think: Sunday suppers, grandma’s kitchen, and a dessert that makes everybody sneak seconds. They’ve got all the Southern charm of classic banana pudding, wrapped up in a soft, sweet cupcake. Whether you’re baking with the kids or treating yourself, this one’s pure banana bliss in bite-size form.
Why you’ll love this recipe
- Single-serve heaven, perfect for parties or midnight cravings
- Shortcut-friendly with Banana Box Cake (but tastes homemade!)
- That creamy banana pudding icing? Worth every calorie
The good stuff: Ingredients & what they do
This recipe leans into comfort and convenience, marrying pantry staples with nostalgic Southern flavor. Here’s what goes in and why it matters:
Banana Box Cake mix : Our base layer of comfort. It’s fluffy, sweet, and sets the stage for all that creamy goodness. You can also use a banana bread recipe box cake if you want a denser crumb.
Ripe bananas : Don’t skimp here. The browner the better for max flavor and moisture.
Vanilla pudding mix : It brings the banana pudding feel. Mix it with milk and whipped topping for a pudding you’ll want to eat straight from the bowl.
Milk : Cold whole milk helps that pudding whip up smooth and rich.
Whipped topping : For a dreamy, cloud-like texture in the banana pudding icing. You can fold it in or go wild with a piping bag.
Vanilla wafers or Chessmen cookies : Crunch meets cream. I like to tuck one inside the cupcake for a sweet surprise. (Try this Chessmen Banana Pudding version if you’re feeling fancy.)
How to make Mini Banana Pudding Cupcake Cakes
It’s as easy as box cake, but no one needs to know. Let’s break it down step-by-step like we’re baking together in my Nashville kitchen:
- Preheat your oven to 350°F and line a muffin tin with cupcake liners. Pop a vanilla wafer (or half of one) into the bottom of each.
- Prepare the Banana Box Cake mix as directed, then fold in 2 mashed bananas for that real-deal flavor. This gives your banana pudding cake with yellow cake mix a major upgrade.
- Spoon the batter into liners ¾ full and bake for about 18-20 minutes or until a toothpick comes out clean. Let them cool completely you’ll be filling them!
- While those cool, mix the vanilla pudding with milk until thick, then gently fold in whipped topping. Chill for 10 minutes.
- Once cooled, use a spoon to scoop out a small center hole in each cupcake. Fill with banana pudding mixture.
- Pipe or spoon banana pudding icing on top and sprinkle with crushed wafers or top with a full one for drama.
Avoid these common banana pudding cupcake blunders
Even the best bakers get tripped up here’s how to dodge the flops:
- Don’t use hot cupcakes: If they’re warm, your pudding will melt and slide right out. Patience, y’all.
- Overmixing the batter: Box cakes are forgiving, but still, mix until just combined or you’ll lose that tenderness.
- Skipping the chill time: Both cupcakes and pudding need a breather to set. It makes all the difference in structure.
Baking Tips
Alright, sweet thing, here are the truths I’ve learned one sticky spatula at a time:
1. Ripe Bananas Are Non-Negotiable: If your bananas ain’t brown and spotty, they’re not ready. The sugar and flavor deepen as they ripen, and that’s what gives these cupcakes their heart.
2. Don’t fear the box: That Banana Box Cake can be your best friend. Add an extra egg, swap water for milk, and you’ll never miss “from scratch.” It’s how we keep things quick and foolproof especially on a weeknight when time is tight and cravings are big.
3. The chill is your friend: Want that cupcake to hold its creamy core? Chill your pudding mix before filling. And if you’re making these for a party, a quick blast in the fridge helps them set like little creamy miracles.
One more bite of wisdom
Before you frost, crumble a few vanilla wafers into the center of the cupcake for a surprise crunch that mimics that Southern Banana Pudding Cake texture you know and love. It’s a nod to tradition with a twist kind of like this Southern Banana Pudding with Condensed Milk that inspired it.
Serving ideas for these mini beauties
You can dress these up or down. Here’s how I serve them up depending on the occasion:
- Backyard BBQ: Serve in vintage cupcake papers with a slice of banana and a wafer on top.
- Holiday potluck: Pop into mini cupcake liners and serve in a trifle dish for that banana pudding loaf cake vibe.
- Weeknight treat: With coffee and silence after the kids go to bed (highly recommend).
Mini Banana Pudding Cupcake Cakes
Equipment
- Muffin Tin
- Mixing Bowls
- electric mixer
- Piping Bag
Ingredients
Cupcake Base
- 1 box Banana Box Cake mix
- 2 ripe bananas mashed
- ingredients as listed on cake mix box eggs, oil, milk or water
- 12 vanilla wafers plus more for topping
Banana Pudding Filling
- 1 box vanilla pudding mix 3.4 oz instant
- 2 cups cold whole milk
- 1 cup whipped topping such as Cool Whip
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners. Place a vanilla wafer in the bottom of each liner.
- Prepare the Banana Box Cake mix according to package directions, then fold in the mashed bananas.
- Fill each liner ¾ full with batter and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- While cupcakes cool, whisk the pudding mix with cold milk until thick. Gently fold in the whipped topping. Chill for 10 minutes.
- Use a spoon to scoop out a small center from each cupcake. Fill with banana pudding mixture.
- Pipe or spoon more pudding mixture on top. Garnish with crushed wafers or whole cookies as desired.
Notes
- Make these ahead by baking and filling the cupcakes a day in advance.
- Chill overnight and frost before serving.
- For extra flavor, crumble cookies into the center before filling for crunch.
FAQs
What’s the difference between banana pudding cake and banana pudding cupcakes?
Great question! While both use similar ingredients, banana pudding cake is usually baked in a sheet or bundt form like a banana pudding cake recipe with yellow cake mix—and then topped or filled with pudding. Cupcake cakes are individually portioned, filled from the inside, and often easier to serve at parties or potlucks.
Can I make these ahead?
You bet! I actually recommend it. You can bake and fill the cupcakes a day ahead and keep them chilled. Wait to frost until just before serving to keep the topping nice and fluffy. They also freeze well—just wrap tight and hold the icing until the day of.
How can I turn this into a loaf cake?
Oh honey, just bake the batter in a loaf pan instead of muffin tins, then fill the middle with pudding by slicing and layering after cooling. Top with the same whipped banana pudding icing and crushed wafers for that Southern Banana Pudding Cake
feel.
Can I make this healthier?
Try using a sugar-free pudding mix, light whipped topping, and mashed banana in place of some oil. Or give this high-protein banana pudding a look it’s a good place to start tweaking without losing flavor.
A sweet little ending
There’s just something magical about turning a full-sized comfort dessert into cupcake form. These Mini Banana Pudding Cupcake Cakes are tender, creamy, and utterly Southern—with just enough mess to make you lick your fingers and your plate. Whether you’re using a banana pudding cake recipe with yellow cake mix or folding in your own twist, it’s about bringing joy in every bite.
And hey, if you’re feeling inspired to play, check out this banana pudding cupcake recipe on AllRecipes it’s another delicious take on this pudding-meets-cupcake magic.
