Banana Pudding Cupcakes
These Banana Pudding Cupcakes combine the nostalgic flavors of classic banana pudding with the convenience and fun of handheld cupcakes. Moist, fluffy, and topped with whipped cream or meringue, they’re perfect for parties, potlucks, or just a sweet treat any day.
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.