If you love creamy banana pudding and soft homemade cupcake recipes, these Mini Banana Pudding Cupcakes will be your new favorite sweet treat. Each bite has layers of fluffy vanilla cake, smooth banana cream pudding, and a soft cookie crunch on top. Perfect for parties, family gatherings, or just a cozy weekend craving.
Why You’ll Love This Recipe
- Perfect mix of moist cake and creamy pudding in every bite.
- Easy to make using simple pantry ingredients.
- Looks beautiful enough for parties, tastes like comfort food at home.
Ingredients
Each ingredient adds something special to make these pudding cupcakes taste rich and cozy:
- All-purpose flour: Gives the cupcakes structure while keeping them soft.
- Sugar: Adds sweetness and helps create that golden color.
- Ripe bananas: Bring natural flavor and moisture to every bite.
- Eggs: Bind the batter and make the texture fluffy.
- Butter: Adds richness and a comforting, bakery-style flavor.
- Vanilla pudding mix: Turns ordinary cupcakes into creamy banana pudding cupcakes.
- Milk: Keeps the batter smooth and light.
- Vanilla wafers: Add crunch and a nostalgic banana pudding touch.
- Whipped cream or frosting: For that creamy swirl on top.
Step-by-Step Instructions
Follow these simple steps to make your own mini banana pudding cupcakes right at home.
- Preheat your oven to 350°F and line your cupcake pan with paper liners.
- In a bowl, mix flour, pudding mix, and baking powder. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy, then add mashed bananas and eggs.
- Slowly add the dry ingredients into the wet mixture, alternating with milk until you have a smooth, creamy batter.
- Scoop the batter into cupcake liners, filling about 2/3 full, and bake for 18 to 20 minutes until golden.
- Let the cupcakes cool completely, then pipe banana cream pudding or whipped frosting on top.
- Finish with crushed vanilla wafers and a whole cookie for that classic banana pudding look.
Mistakes to Avoid
- Don’t overmix the batter or your mini banana pudding cupcakes will turn dense instead of fluffy.
- Make sure your bananas are ripe enough to mash easily, or the flavor will be too mild.
- Don’t frost until cupcakes are fully cool to prevent melting your pudding topping.
Serving Suggestions
Serve these mini pudding cupcakes chilled for a creamy texture or at room temperature for a soft, cakey bite. They’re perfect with a cup of coffee, or even after a cozy dinner. You can also try pairing them with Christmas Banana Pudding Cheesecake or the rich Banana Pudding Cheesecake Bars for a banana-lover’s dessert table.
If you enjoy warm comfort desserts, you’ll also love this Banana Bread Pudding with Caramel Sauce. It’s another creamy favorite that feels just like home.
Mini Banana Pudding Cupcakes
Equipment
- Cupcake Pan
- Mixing Bowls
- electric mixer
- Piping Bag
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup sugar
- 2 ripe bananas mashed
- 2 eggs
- 1/2 cup unsalted butter softened
- 1 package vanilla pudding mix instant, 3.4 oz
- 1/2 cup milk
- 1 tsp baking powder
Toppings
- banana cream pudding or whipped frosting
- crushed vanilla wafers
- 12 whole vanilla wafers for garnish
Instructions
- Preheat your oven to 350°F and line your cupcake pan with paper liners.
- In a bowl, mix flour, pudding mix, and baking powder. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy, then add mashed bananas and eggs.
- Slowly add the dry ingredients into the wet mixture, alternating with milk until you have a smooth, creamy batter.
- Scoop the batter into cupcake liners, filling about 2/3 full, and bake for 18 to 20 minutes until golden.
- Let the cupcakes cool completely, then pipe banana cream pudding or whipped frosting on top.
- Finish with crushed vanilla wafers and a whole cookie for garnish.
Notes
- Store cupcakes in the refrigerator if topped with pudding or whipped cream.
- Do not frost warm cupcakes or the topping may melt.
- Ripe bananas enhance the flavor and moisture.
- Don’t overmix the batter.
FAQs
How do I keep the cupcakes moist?
Use ripe bananas and don’t overbake. The pudding layer also helps lock in moisture, so store them covered in the fridge after cooling.
Can I make these pudding cupcakes ahead of time?
Yes, bake the cupcakes a day ahead and store them unfrosted in an airtight container. Add the pudding or frosting before serving to keep the texture fresh and creamy.
Can I use instant pudding instead of homemade banana cream pudding?
Absolutely. Instant pudding works perfectly for this sweet recipes desserts idea. Just make sure to chill it slightly before piping it on top so it holds its shape.
Conclusion
These mini banana pudding cupcakes are one of those sweet treat recipes you’ll want to make again and again. Whether you’re into pudding cupcakes, homemade cupcake recipes, or just love banana cream pudding, these little snack treats are sure to make everyone smile. Save this recipe and pin it for your next baking day!
