Banana Pudding Cupcakes With Whipped Cream Frosting Recipe

I took everything irresistible about banana pudding and tucked it into a cupcake, complete with creamy filling, fluffy whipped frosting, and that iconic Nilla wafer crunch. One bite and you’ll see why these disappear faster than any dessert on the table.

I’m obsessed with these Banana Pudding Cupcakes because they hit that sweet spot between bakery cupcake and straight-up pudding cup. I get soft banana cake, a creamy center, and a cloud of frosting that makes the whole thing feel ridiculously fun without trying too hard.

And the Nilla wafers on top? Crunchy, messy, exactly what I want.

I love how the mashed ripe bananas keep every bite tasting real, not fake or candy-like. But the best part is that first bite, when cake, filling, frosting, and crumbs all collide.

No drama. Just a cupcake I keep thinking about all day.

Ingredients

• Flour gives the cupcakes their soft, bakery-style crumb without getting too heavy.
• Baking powder and soda help them puff up nicely, not sink sadly.
• Salt keeps all that sweetness from tasting flat or one-note.
• Sugar brings the classic cupcake sweetness, because yeah, it’s dessert.
• Butter adds rich flavor and that tender, melt-in-your-mouth bite.
• Eggs hold everything together and make the cupcakes feel a little sturdier.
• Vanilla makes the banana and pudding taste warmer, sweeter, and cozier.
• Sour cream or yogurt keeps things moist, with a tiny tang.
• Mashed bananas bring real banana flavor, sweetness, and that nostalgic pudding vibe.
• Instant vanilla pudding is the creamy surprise tucked into the middle.
• Cold milk turns the pudding smooth, thick, and spoon-licking good.
• Heavy cream makes the frosting fluffy, light, and way less sugary.
• Powdered sugar sweetens the frosting without making it gritty or weird.
• Plus, Nilla wafers add crunch and full-on banana pudding energy.
• Basically, banana slices look cute, but add them right before serving.

Ingredient Quantities

• Cupcakes: 1 1/4 cups (160 g) all purpose flour
• Cupcakes: 1 teaspoon baking powder
• Cupcakes: 1/2 teaspoon baking soda
• Cupcakes: 1/4 teaspoon salt
• Cupcakes: 3/4 cup (150 g) granulated sugar
• Cupcakes: 1/2 cup (113 g) unsalted butter, softened
• Cupcakes: 2 large eggs, room temperature
• Cupcakes: 1 teaspoon vanilla extract
• Cupcakes: 1/2 cup sour cream or plain Greek yogurt
• Cupcakes: 1 cup mashed ripe bananas (about 2 medium bananas)
• Pudding filling: 1 (3.4 ounce) package instant vanilla pudding mix
• Pudding filling: 1 1/2 cups cold milk to prepare the pudding
• Whipped cream frosting: 2 cups (480 ml) cold heavy whipping cream
• Whipped cream frosting: 1/2 cup (60 g) powdered sugar
• Whipped cream frosting: 1 teaspoon vanilla extract
• Topping: 1 to 1 1/2 cups crushed Nilla wafers
• Topping: extra whole Nilla wafers for garnish, optional
• Garnish: 1 banana sliced, optional
• Pan prep: paper cupcake liners

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper cupcake liners.

2. In a medium bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.

3. In a large bowl cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract, 1/2 cup sour cream or plain Greek yogurt, and 1 cup mashed ripe bananas until just combined.

5. Fold the dry ingredients into the wet mixture gently until no streaks of flour remain, being careful not to overmix.

6. Divide batter evenly among the liners, filling each about two thirds full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.

7. While cupcakes bake or cool prepare the pudding filling by whisking the
3.4 ounce instant vanilla pudding mix with 1 1/2 cups cold milk according to package directions. Chill the pudding until set.

8. For the whipped cream frosting chill a mixing bowl and beaters, then whip 2 cups cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

9. To assemble core or cut a small hole in the center of each cooled cupcake and pipe or spoon in about 1 to 2 tablespoons of the chilled vanilla pudding. Top each filled cupcake with a generous swirl of whipped cream frosting, sprinkle with 1 to 1 1/2 cups crushed Nilla wafers, and garnish with extra whole Nilla wafers or banana slices if desired. Refrigerate until serving.

Equipment Needed

1. 12-cup muffin tin
2. Paper cupcake liners
3. Mixing bowls (medium and large)
4. Electric mixer or hand mixer with beaters
5. Whisk and rubber spatula
6. Measuring cups and spoons
7. Cookie scoop or spoon for portioning batter
8. Piping bag with round tip or small spoon for filling and frosting
9. Wire cooling rack
10. Small bowl and fork or food processor for crushing Nilla wafers

FAQ

Banana Pudding Cupcakes With Whipped Cream Frosting Recipe Substitutions and Variations

• All purpose flour: substitute with equal weight of whole wheat pastry flour for a slightly nuttier flavor and tender crumb, or use a 1:1 gluten free all purpose flour blend (with xanthan gum) for gluten free cupcakes.
• Unsalted butter: substitute with equal amount of softened salted butter (omit any added table salt in recipe) or use vegan stick margarine at a 1:1 ratio for a dairy free option.
• Sour cream or plain Greek yogurt: substitute with equal amount of full fat cottage cheese blended smooth, or use room temperature plain nonfat yogurt for a lighter texture.
• Heavy whipping cream (for frosting): substitute with chilled coconut cream (solid part from a can) for dairy free frosting, or use stabilized whipped cream made by folding 1 to 2 tablespoons of instant pudding mix into 2 cups whipped cream to help hold peaks.

Pro Tips

– Use very ripe bananas with brown spots for the best flavor and moisture. Mash them with a fork until mostly smooth so you get even banana flavor without large chunks that can make the cupcakes sink.

– Bring eggs, sour cream and butter to room temperature before mixing. This helps the batter emulsify quickly and traps air for a lighter crumb. If your batter looks dense, fold gently instead of overbeating.

– Chill the prepared pudding so it is slightly firmer than you think you need before filling the cupcakes. It will hold its shape better when piped and will not leak into the cake once refrigerated.

– Keep the mixing bowl and beaters cold, and whip the cream to firm peaks right before assembling. If you need to make ahead, store filled cupcakes in the fridge and add the crushed Nilla wafers and any delicate garnish just before serving so they stay crisp.