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!
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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.
❤️ Why You'll Love This Recipe
- The perfect semi-homemade recipe starts with store-bought box vanilla cake mix so it's quick and easy.
- Fluffy cake and creamy pudding plus cinnamon frosting the perfect treat for any banana pudding lover!
- Classic banana pudding makes these cupcakes a nostalgic treat.
🧂 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 / vanilla cake mix
- unsalted butter
- powdered sugar
- heavy cream
- ground cinnamon
- banana extract
- salt
- vanilla wafers for decorating
- fresh bananas (optional)
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Stand Mixer
- Muffin Tins – Two 12 Count
- Cupcake liners
- Large piping bag with star tip
- Liquid Measuring Cup
- Dry Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Sauce Pan
- Whisk
🔪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
- 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 and set aside to cool in the fridge.
Cupcake Directions
- Preheat oven to 350 degrees F.
- Using a hand or stand mixer, combine all ingredients.
- Fill each of the muffin cups about ¾ of the way up.
- Bake for 19 minutes until golden brown.
- Allow to cool completely on a cooling rack.
Frosting Directions
- Using a stand mixer, or large bowl, combine all of the frosting ingredients and beat until smooth.
- Scoop frosting into the piping bag.
Decorating directions
- Spoon on about 1 ½ tablespoon banana pudding onto the top of the cupcake.
- Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon.
- Top with a vanilla wafer cookie - or a couple of mini vanilla wafer cookies in the center of the cupcake.
- Repeat with remaining cupcakes.
📖 Variations
We recommend that you try our banana pudding cupcake recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- If you prefer, use store-bought instant pudding mix for a quicker version of this reicpe. Instant vanilla pudding mix or banana flavored will both work.
- Instead of banana extract, use ½ cup of smashed ripe banana in your cake batter.
- You can also decorate the top of the cupcakes with banana slices in addition to, or instead of the vanilla wafer cookies.
- Use whipped cream instead of frosting on top of the pudding. (Check out our Homemade Whipped Cream Recipe - it's SO good!)
⏲️ 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 the tasty banana pudding cupcakes until just before it's time to serve.
😋 Similar Recipes
We have no shortage of cupcake recipes here on Juggling Act Mama. Next time you're in the mood for a sweet treat, try one of these 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
You might also enjoy these Banana Pudding Brownies from my friend Melanie at The Cagle Diaries
📋 Banana Pudding Cupcakes
Not ready to make these yummy banana cupcakes 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!
Banana Pudding Cupcakes
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Equipment
- Muffin Tins – Two 12 Count
- Cupcake liners
- Large piping bag with star tip
- Sauce Pan
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 tablespoon 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.
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Ruth says
Yum!! These were a major hit!!
Ally says
So delicious!
Katie says
Delicious! Thank you for sharing!
Megan says
I made these for my husband's birthday but I used banana pudding mix from the store. They were really good and he ate THREE of them in one sitting. I pinned this so I can make them again.