If you’ve ever swiped a finger through the whipped topping on banana pudding at a church potluck, you already know the joy we’re chasing here. These Banana Pudding Cupcakes are fluffy, creamy, and downright dreamy like the dessert cups from your childhood but all grown up in cupcake form. We’re baking that sweet nostalgia right into handheld, messily perfect bites of comfort.
Why You’ll Love These Banana Pudding Cupcakes
- They bring banana pudding joy without a bowl or spoon.
- Perfect for parties, potlucks, or weekday pick-me-ups.
- Simple enough for beginners, luscious enough for pros.
The Ingredients That Make the Magic
Each piece of this cupcake puzzle pulls its weight. Here’s the scoop on what we’re using and why:
Ripe Bananas: Go for speckled and sweet they’ll give our base cupcake its moist, rich flavor.
Vanilla Pudding Mix: This is what takes it from “banana muffin” to “banana pudding dream.” It adds that creamy texture and nostalgic flavor.
Butter & Oil: Butter brings the flavor, oil brings the moisture because we’re not playing dry games here.
Sour Cream: Our secret weapon for a tender crumb and slight tang to balance the sweetness.
All-Purpose Flour & Baking Powder: Basic structure builders no surprises here.
Eggs: They’re holding everything together with love and protein.
Vanilla Extract: A cozy depth of flavor that ties it all together.
Whipped Cream or Meringue Topping: For that fluffy finish. Optional? Yes. Recommended? Also yes.
How to Bake Banana Pudding Cupcakes
Preheat your oven to 350°F and line a cupcake pan with papers let’s get to it:
Step 1: In a big ol’ bowl, mash 2 ripe bananas until no lumps remain. Whisk in your eggs, sour cream, vanilla extract, and oil. Creamy and smooth is the goal.
Step 2: In another bowl, mix flour, pudding mix, baking powder, and a pinch of salt. Gently fold these dry ingredients into your wet ones. Don’t overmix—we want soft cupcakes, not hockey pucks.
Step 3: Scoop batter into your liners about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely before topping.
Step 4: Pipe or dollop your whipped topping, and if you’re feeling fancy, a slice of banana or a crushed vanilla wafer on top does wonders.
Little Mistakes That Make a Big Difference
Don’t go tossing in underripe bananas, they’re starchy and sad. And please, don’t skip the pudding mix. That’s what puts the pudding in Banana Pudding Cupcakes. Finally, let those cupcakes cool before frosting. Warm cupcakes will melt your topping into a puddle of heartbreak.
Pro Tips
Let’s get one thing clear: cupcakes aren’t just mini cakes they’re a whole vibe. Want your cupcakes to taste bakery-fresh?
Use a cookie scoop for even batter portions. It’s how pros get perfect cupcakes every time. And don’t forget to let your ingredients come to room temperature before mixing. Cold eggs or butter mess with your batter’s texture. Also, resist the temptation to open that oven door heat loss equals sad sinkholes in your pretty domes.
And if you’re making these ahead of time for something special (like Sunday supper or a school bake sale), bake and freeze them without frosting. Just thaw and top fresh—your guests will never know you prepped ahead.
How to Serve These Sweet Little Beauties
These beauties shine on dessert trays beside poke cakes and mile-high pound cakes. Serve chilled on hot days, or slightly warm in the winter with a cozy coffee. They fit right in whether you’re throwing a backyard barbecue or curling up in fuzzy socks. They’re the definition of yummy comfort food in cupcake form.
Banana Pudding Cupcakes
Equipment
- Cupcake Pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Cupcake Batter
- 2 ripe bananas mashed
- 2 eggs room temperature
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 package vanilla pudding mix instant, not prepared
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Topping
- whipped cream or meringue topping for frosting
- banana slices or crushed vanilla wafers optional garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, mash bananas until smooth. Add eggs, sour cream, vanilla extract, oil, and melted butter. Whisk until combined.
- In a separate bowl, mix flour, pudding mix, baking powder, and salt.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Top with whipped cream or meringue. Garnish with banana slices or crushed vanilla wafers if desired.
Notes
- Use fully ripe bananas for best flavor.
- Let all ingredients come to room temperature for optimal texture.
- These cupcakes can be frozen without frosting and topped fresh for serving.
FAQs
Can I use instant pudding mix instead of cook-and-serve?
Yes! Instant works best in this case it blends easily with the batter and adds that smooth banana flavor without needing stovetop prep. Just be sure not to prepare it as pudding—add it in dry.
Why are my banana cupcakes dense instead of fluffy?
It could be one of a few things: overmixing the batter, using too much banana, or even forgetting to bring your eggs to room temperature. Each detail counts! Light stirring, measured mash, and warm ingredients make all the difference.
What’s the best frosting for banana pudding cupcakes?
A fluffy whipped cream is classic, but cream cheese frosting works like a dream too—especially if you fold in a little pudding mix. Looking for something extra? Try a meringue topping toasted under the broiler.
How far in advance can I make them?
You can bake the cupcakes up to 2 days ahead. Just store them covered at room temp (unfrosted). Add the whipped topping the day of serving to keep things fresh and fluffy.
Sweet Ending, Southern Style
I don’t know about you, but for me, Banana Pudding Cupcakes feel like the kind of thing your grandma might’ve made if she was into gourmet cupcake flavors. They’re soft, rich, and unapologetically messy in the best way. Whether you’re diving in solo or sharing a batch at the next potluck, these are the baked dessert recipes you’ll want on repeat. If you love easy baking recipes desserts that double as conversation starters, you’ve met your match.
Need more banana love? My fluffy banana pudding cake is another must-bake.
For more frosting ideas and pairing tips, I love how Bon Appétit’s Banana Cupcakes with Peanut Butter Frosting explores flavor layering—great inspiration if you want to give your own twist on these.
