Mini Banana Pudding Cupcake Cakes
These Mini Banana Pudding Cupcake Cakes bring all the nostalgic comfort of Southern banana pudding into a handheld dessert. Perfect for parties or cozy nights, they combine banana cake, creamy pudding filling, and crunchy vanilla wafers for a bite-sized treat full of charm and flavor.
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.