Go Back
To make the best banana pudding cupcakes, you need simple and fresh ingredients. Here’s what you need.

Best Banana Pudding Cupcakes

Indulge in the ultimate dessert experience with these best banana pudding cupcakes! Soft, moist, and bursting with rich banana flavor, they are perfect for any occasion. Learn how to create the perfect batter and whip up a luscious frosting that complements the cupcakes beautifully. Follow the simple step-by-step guide for a delightful baking adventure. Click through to explore the full recipe and make these delicious treats that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 ripe bananas, mashed

½ cup buttermilk

1 package (3.4 oz) instant banana pudding mix

1 cup chopped vanilla wafers

Whipped cream for frosting

Sliced bananas and crushed vanilla wafers for garnish

Instructions
 

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add eggs and flavors: Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and mashed bananas until well combined.

          Combine wet and dry: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Stir until just combined to avoid overmixing.

            Add pudding mix and wafers: Gently fold in the instant banana pudding mix and chopped vanilla wafers until evenly distributed.

              Fill the liners: Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.

                  Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                    Frost: Once cooled, top each cupcake with a generous swirl of whipped cream.

                      Garnish: Decorate with sliced bananas and crushed vanilla wafers for a delightful presentation.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                          - Presentation Tips: Arrange the finished cupcakes on a decorative platter and serve them at ambient temperature. Adding a sprinkle of crushed wafer crumbs around the base of each cupcake on the plate can enhance the visual appeal!