Banana Pudding Cupcakes – Simple, Nostalgic, and Cute 🧁🍌
This **Banana Pudding Cupcake** stopped my scroll — and it will stop yours too! Simple, nostalgic, and *cute as can be*, these cupcakes combine soft, moist banana flavor with creamy pudding frosting and a hint of vanilla wafer crunch. Whether you’re baking for a crowd, a picnic, or just because you deserve something sweet, these cupcakes hit all the right notes.
What sets these apart from ordinary banana cupcakes? It’s that *pudding‑inspired sweetness* and ultra‑moist crumb that truly evokes classic Southern banana pudding — but in single‑serve form! 🥄✨
🍌 Ingredients You’ll Need
For the Banana Cupcakes
- 1 ½ cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- ½ cup sour cream or plain Greek yogurt
For the Creamy Banana Pudding Frosting
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups powdered sugar, sifted
- 2–3 tbsp milk, as needed for consistency
- 1 teaspoon vanilla extract
Optional Toppings
- Crushed vanilla wafers
- Banana slices
- Caramel drizzle
🥄 Step‑by‑Step Instructions
1. Prepare the Batter
Preheat your oven to **350°F (175°C)** and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the mashed ripe bananas and sour cream (or Greek yogurt), mixing until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix — you want the batter tender.
2. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for **18–22 minutes**, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
3. Make the Banana Pudding Frosting
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the instant vanilla pudding mix and vanilla extract, and beat until combined.
Gradually add the sifted powdered sugar, mixing on low speed until smooth. Add milk a tablespoon at a time until the frosting reaches your desired consistency — thick enough to pipe, but silky and spreadable.
4. Frost & Decorate
Using a piping bag or spatula, frost the cooled banana cupcakes with the creamy banana pudding frosting. Sprinkle with crushed vanilla wafers and top with a fresh banana slice or drizzle of caramel for extra flair.
🍽️ Serving Suggestions
- Serve slightly chilled for a firm frosting texture.
- Pair with a cold glass of milk or iced coffee.
- Add a dollop of whipped cream and a wafer garnish for presentation.
- For parties, arrange on a tiered cupcake stand with extra garnishes nearby.
✨ Tips for the Best Banana Cupcakes
- Use very ripe bananas — the sweeter and more fragrant, the better the flavor.
- Don’t overmix the batter — overworked gluten makes cupcakes tough.
- If your bananas are small, add extra puree until you reach 1 cup.
- Chill the frosting briefly if it’s too soft to pipe.
🧊 Storage & Make‑Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to **4 days**. Cupcakes can be frozen unfrosted for up to **1 month** — thaw before frosting and decorating.
📊 Nutrition Insights
| Nutrient | Approx. per Cupcake |
|---|---|
| Calories | ~280–340 kcal |
| Total Fat | 12–16 g |
| Saturated Fat | 7–10 g |
| Carbohydrates | 38–45 g |
| Protein | 3–5 g |
| Fiber | 1–2 g |
These cupcakes bring a sweet taste of nostalgia with a touch of creamy indulgence — just enough to treat yourself without going overboard.
❓ Frequently Asked Questions (FAQs)
Can I use oil instead of butter?
Yes — substitute an equal amount of neutral oil (like vegetable or canola), but the texture may be slightly more moist and less rich.
Can I add pudding to the batter?
You can whisk in ¼ cup instant vanilla pudding mix to the cupcake batter for extra moisture and flavor.
How do I keep the frosting from melting?
Chill the cupcakes slightly before frosting and store them chilled until serving.
Can I make this gluten‑free?
Yes — swap a 1:1 gluten‑free flour blend for the all‑purpose flour.
Can I make mini cupcakes?
Absolutely! Bake mini cupcakes for about **12–14 minutes** — watch closely so they don’t overbake.
Why are my cupcakes dense?
Be sure to measure flour correctly and don’t overmix the batter. Ripe bananas add moisture, but too much can weigh down the crumb.
Can I add nuts or chocolate chips?
Yes — walnuts, pecans, or mini chocolate chips are delightful additions!
Do these freeze well?
Yes! Freeze unfrosted cupcakes for up to 1 month — frost after they’ve thawed.
Is sour cream necessary?
It adds moisture and tang, but Greek yogurt works just as well.
Do these taste like banana pudding?
Yes! The pudding‑style frosting and soft banana cupcake bring that classic flavor in cupcake form.
🍌 Final Thoughts 🍰
These Banana Pudding Cupcakes combine all the comfort and nostalgia of Southern banana pudding with cupcake convenience and charm. Light, fluffy, and creamy, they delight every age and make any occasion sweeter. Try them once — and they’ll become a favorite in your baking rotation!