Banana Pudding Cupcakes Recipe

Our Banana Pudding Cupcakes Recipe is a short cut recipe that starts with a yellow cake mix. Semi-homemade recipes are perfect for beginner bakers. You don’t need a lot of tools, and it won’t make a big mess either - which I love!

You can always find bananas in my home. We love them, and of course, that means we love banana pudding too. If you love banana pudding as much as we do, then these cupcakes are for you!

They combine delicious banana pudding, cake, and frosting. And since you're relying on supermarket short cuts, they won't take too long to make either.

They are perfect if you’re looking for a sweet treat, but don't feel like making banana bread or banana cream pie.

🧂 Ingredients

This cupcake recipe is easy to make and uses many of the ingredients you have in your pantry!

• whole milk
• granulated sugar
• egg
• cornstarch
• vanilla extract
• yellow cake mix
• unsalted butter
• powdered sugar
• heavy whipping cream
• ground cinnamon
• banana extract
• salt

Equipment

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• Stand Mixer
• Muffin Tins – Two 12 Count
• Cupcake liners
• Large piping bag with star tip

🔪Instructions

This is meant to be a brief overview of the Banana Pudding Cupcakes Recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.

Banana Pudding Directions

1. In a medium saucepan combine sugar, cornstarch, salt, milk, banana extract, and egg yolks.
2. Cook over medium heat, stirring frequently with a whisk. Cook until bubbly and thickened; about 6-8 minutes. Remove from heat and set aside to cool in the fridge.

Cupcake Directions

1. Preheat oven to 350 degrees F.
2. Using a hand or stand mixer, combine all ingredients.
3. Fill each liner about ¾ of the way up.
4. Bake for 19 minutes.
5. Allow to cool completely on a cooling rack.

Frosting Directions

1. Using a stand mixer, combine all of the frosting ingredients and beat until smooth.
2. Scoop frosting into the piping bag.

Decorating directions

1. Spoon on about 1 ½ tablespoon banana pudding onto the top of each cupcake.
2. Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon.
3. Top each cupcake with a vanilla wafer cookie.

⏲️ Storage

Leftover banana cupcakes keep for up to 1-2 days in the refrigerator once they are decorated. I recommend putting them in an airtight container.

If you want to make these ahead of time, prepare the cupcakes, and pudding but do not assemble them until just before it's time to serve.

😋 Similar Recipes

• Blueberry Filled Cupcakes
• Best-Ever Shortcut Lemon Cupcake
• Easy Vanilla Cupcakes
• Key Lime Cupcakes with Key Lime Cream Cheese Frosting
• No Bake Ice Cream Cupcakes
• Banana Cupcakes with Strawberry Mascarpone Frosting
• Spice Cupcakes with Cream Cheese Frosting and Maple Syrup Drizzle

📋 Recipe

Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Recipe

Banana Pudding Cupcakes

These cupcakes are super simple to make and perfect when you need to whip up a quick treat on short notice.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Banana pudding cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Chill Time (Pudding): 3 hours

Total Time: 4 hours 5 minutes

Servings: 24

Calories: 368kcal

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• Stand Mixer
• Muffin Tins – Two 12 Count
• Cupcake liners
• Large piping bag with star tip

Ingredients

Banana Pudding Ingredients

• 2 C Whole milk
• ¼ C sugar
• 2 large egg yolks
• 3 tablespoon cornstarch
• 2 teaspoon banana extract
• ¼ teaspoon kosher salt

Banana pudding Cupcake Ingredients

• 1 box of Butter Yellow Cake mix
• 1 C water
• ⅓ C unsalted butter softened
• 3 large eggs

Cinnamon Frosting Ingredients

• 2 C unsalted butter softened
• 4 ½ C powdered sugar
• 2 teaspoon pure vanilla extract
• 3 - 6 Heavy whipping cream
• 3 tablespoon ground cinnamon
• 1 container of vanilla wafer cookies

Instructions

Banana Pudding Directions

• In a medium saucepan combine sugar, cornstarch, salt, milk, banana extract, and egg yolks.
• Cook over medium heat, stirring frequently with a whisk. Cook until bubbly and thickened; about 6-8 minutes. Remove from heat.
• Transfer the pudding into a bowl. Chill in the fridge for a few hours.

Cupcake Directions

• Preheat oven to 350 degrees and line cupcake pan with the liners
• Using a hand or stand mixer, combine all ingredients.
• Fill each liner about ¾ of the way up.
• Bake for 19 minutes or until a light golden brown.
• Allow to cool completely on a cooling rack.

Frosting Directions

• Using a stand mixer, combine the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and producing stiff peaks.
• Scoop frosting into the piping bag.

Decorating directions

• Spoon on about 1 ½ tablespoon banana pudding onto the top of each cupcake and smooth out.
• Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon.
• Top each cupcake with a vanilla wafer cookie.

Nutrition

Calories: 368kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 203mg | Potassium: 55mg | Fiber: 1g | Sugar: 35g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.