The scent of warm vanilla and ripe bananas always transports me back to my grandmother’s kitchen. She made the most incredible banana pudding, a true Southern classic. For years, I’ve cherished that recipe, but sometimes you crave the same comforting flavors in a more portable, personal package.

That’s where these delightful banana pudding cupcakes come into play! Imagine all the creamy, dreamy layers of your favorite banana pudding, nestled perfectly into a tender, moist vanilla cupcake, topped with a luscious vanilla bean pastry cream and a cloud of fluffy whipped cream, then garnished with crunchy vanilla wafers. It’s a modern twist on a beloved dessert, making it ideal for potlucks, parties, or simply a sweet treat to brighten your day.

These individual banana pudding treats are truly a game-changer, bringing nostalgic flavors to a fun, new format. Get ready to bake a batch of pure joy with these incredible banana pudding cupcakes!

Why You’ll Love These Banana Pudding Cupcakes

You absolutely must try these banana pudding cupcakes! First and foremost, they offer that unparalleled taste of a classic banana pudding but in a perfectly portioned, handheld form. No more messy scoops or sharing disputes; everyone gets their own little slice of heaven.

These are not just any cupcakes; they are an experience, meticulously crafted to mimic every delicious layer of the original dessert. You will appreciate the harmonious blend of textures: the soft, tender cupcake, the smooth, rich pastry cream, the ripe, sweet banana slices, and the satisfying crunch of vanilla wafers. This delightful cupcake version of banana pudding is incredibly versatile, fitting seamlessly into casual family gatherings or elegant dessert tables.

Furthermore, making these banana pudding cupcakes is an approachable project, even for novice bakers. The steps are clear, and the results are consistently spectacular. They make fantastic conversation starters and are an instant crowd-pleaser, guaranteed to bring smiles and compliments. You truly can’t go wrong with these fantastic individual banana pudding treats; they embody comfort, nostalgia, and pure dessert bliss.

Ingredients You’ll Need

For the Vanilla Cupcakes:

1 ½ cups (180g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup (180ml) milk, room temperature

For the Vanilla Bean Pastry Cream Filling:

2 large egg yolks
¼ cup (50g) granulated sugar
2 tablespoons (16g) all-purpose flour
1 cup (240ml) milk
½ vanilla bean, scraped (or 1 teaspoon vanilla extract)
1 tablespoon unsalted butter, cold, cut into small pieces

For the Whipped Topping:

1 ½ cups (360ml) heavy cream, very cold
¼ cup (30g) powdered sugar
1 teaspoon pure vanilla extract

For Assembly and Garnish:

3-4 ripe bananas, sliced
1 ½ cups vanilla wafers, crushed (plus whole wafers for garnish)

Substitutions & Variations

Exploring creative twists and substitutions for your banana pudding cupcakes truly enhances the baking experience. Do not hesitate to customize this recipe to suit your preferences or what you have on hand. For the vanilla cupcakes, you can easily swap half of the all-purpose flour for cake flour to achieve an even more tender crumb.

If you prefer a lighter, less dense cupcake, consider using buttermilk instead of regular milk; the acidity helps create a wonderfully moist texture. Furthermore, for a hint of spice, add ½ teaspoon of cinnamon or a pinch of nutmeg to the cupcake batter. These warm spices beautifully complement the banana flavor, elevating your individual banana pudding treats.

Regarding the pastry cream, if you do not have a vanilla bean, simply increase the vanilla extract to 2 teaspoons. For a richer, more indulgent pastry cream, replace ¼ cup of the milk with heavy cream. Alternatively, for a dairy-free option, use a good quality unsweetened almond or oat milk and a plant-based butter alternative in the pastry cream, ensuring it thickens properly.

You can also experiment with a chocolate pastry cream for a “banana split” inspired banana pudding cupcake! Just whisk in 2 tablespoons of cocoa powder with the flour.

When it comes to the topping, while classic whipped cream is delightful, a cream cheese frosting would offer a tangier, richer profile. Simply beat together 8 ounces of softened cream cheese, ½ cup of softened butter, 3-4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and fluffy. This provides a stable and delicious alternative for your cupcake version of banana pudding.

For those who enjoy an extra layer of flavor, a drizzle of caramel or chocolate sauce over the whipped cream adds a gourmet touch to these banana pudding cupcakes. You can also incorporate different types of crushed cookies; graham crackers or even shortbread cookies make excellent substitutes for vanilla wafers, offering a different crunch and flavor profile.

For a textural contrast, sprinkle some toasted pecans or walnuts over the top, adding nuttiness and a delightful chew to your banana pudding cupcakes. These variations ensure that every batch of banana pudding cupcakes can be a unique culinary adventure.

Exploring creative twists and substitutions for your banana pudding cupcakes truly enhances the baking experience. If you’re looking to incorporate more chocolate flavors, try our scrumptious Chocolate Banana Bread.

Step-by-Step Instructions

Part 1: Prepare the Vanilla Cupcakes

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.
Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix; a few lumps are fine.
Fill Liners & Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These perfect bases are crucial for your individual banana pudding treats.

Part 2: Make the Vanilla Bean Pastry Cream Filling

Whisk Yolks & Sugar: In a medium heatproof bowl, whisk the egg yolks and granulated sugar together until pale and smooth. Whisk in the all-purpose flour until no lumps remain.
Heat Milk & Vanilla: In a small saucepan, combine the milk and scraped vanilla bean (or vanilla extract). Heat over medium heat until small bubbles form around the edge, but do not boil.
Temper Egg Mixture: Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents scrambling.
Cook Pastry Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Continue to whisk and boil for 1 minute to cook out the flour taste.
Finish & Chill: Remove from heat. Stir in the cold butter until melted and fully incorporated. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla bean specks. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm. This filling is the heart of your amazing banana pudding cupcakes.

Part 3: Prepare the Whipped Topping

Whip Cream: In a large, chilled bowl, combine the very cold heavy cream, powdered sugar, and pure vanilla extract.
Beat to Stiff Peaks: Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will become grainy.

Part 4: Assemble the Banana Pudding Cupcakes

Core Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove the center from each cupcake, creating a well for the filling. Do not discard the removed cake pieces; you can use them as a “lid” or snack on them!
Fill Cupcakes: Spoon or pipe the chilled vanilla bean pastry cream into the hollowed-out centers of each cupcake.
Layer Bananas & Wafers: Place a few fresh banana slices on top of the pastry cream in each cupcake. Sprinkle generously with crushed vanilla wafers.
Add Whipped Topping: Pipe or dollop a generous amount of the prepared whipped topping over the bananas and crushed wafers.
Garnish: Finish each of your fabulous banana pudding cupcakes with a whole vanilla wafer and an additional banana slice if desired. Serve immediately or chill until ready to serve. These individual banana pudding treats are now ready to impress!

Pro Tips for Success

Achieving truly outstanding banana pudding cupcakes involves a few crucial techniques and thoughtful preparations. Firstly, always use ripe bananas—those with a few brown spots are ideal. They possess a natural sweetness and a softer texture that really shines in this cupcake version of banana pudding.

Under-ripe bananas will lack flavor and sweetness, making your individual banana pudding treats less authentic. Secondly, ensure all your dairy ingredients, like milk and eggs, are at room temperature for the cupcake batter. This allows them to emulsify properly with the butter, creating a smooth, cohesive batter and ultimately a more tender, uniform crumb in your cupcakes. Cold ingredients can cause the batter to curdle and lead to a denser cupcake.

When making the pastry cream, constant whisking is absolutely key. The pastry cream can easily scorch on the bottom or develop lumps if left unattended, so stay focused during the cooking process. Using a rubber spatula to scrape the bottom and sides of the pan helps prevent sticking and ensures a smooth consistency.

Moreover, do not skip pressing plastic wrap directly onto the surface of the pastry cream while it chills. This critical step prevents a rubbery skin from forming, ensuring your filling remains silky and delicious for your banana pudding cupcakes. A chilled pastry cream is also much easier to handle and pipe.

For the whipped topping, always use very cold heavy cream. Chilling your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping can also significantly aid in achieving stiff, stable peaks. Over-whipping can turn your cream grainy, so watch it closely; stop when it forms firm peaks that hold their shape.

Finally, to prevent your banana slices from browning too quickly, you can toss them gently in a tiny amount of lemon juice or a fruit fresh solution just before assembly. This extra step keeps your banana pudding cupcakes looking fresh and appealing.

Assemble these amazing banana pudding cupcakes close to serving time for the freshest taste and best presentation, particularly with the fresh bananas and whipped cream. Following these tips guarantees a perfect batch of these beloved individual banana pudding treats every single time.

Achieving truly outstanding banana pudding cupcakes involves a few crucial techniques and thoughtful preparations. For a delightful banana-based breakfast, check out our Banana Pancake recipe!

Storage & Reheating Tips

Proper storage is essential to maintain the freshness and quality of your delicious banana pudding cupcakes. Because they contain fresh bananas and whipped cream, these cupcakes are best enjoyed within 1-2 days of assembly. Store the assembled banana pudding cupcakes in an airtight container in the refrigerator.

Placing them in a single layer if possible, or using cupcake carriers, helps prevent the toppings from getting squashed. The cold environment slows down the banana browning process and keeps the whipped cream stable. However, be aware that the vanilla wafers will gradually soften over time due to the moisture from the filling and topping. This is part of the classic banana pudding experience, but for maximum crunch, assemble them closer to serving.

If you plan to make components of your banana pudding cupcakes ahead of time, this strategy works wonderfully. You can bake the vanilla cupcakes up to 2 days in advance and store them in an airtight container at room temperature. The vanilla bean pastry cream can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator, with plastic wrap pressed directly onto its surface.

Simply re-whisk it lightly before using if it stiffens too much. The whipped topping is best made fresh just before assembly, as it can lose its structure over time. Store the sliced bananas separately and slice them just before assembly to minimize browning.

Reheating is generally not recommended for these individual banana pudding treats. The fresh fruit and delicate whipped cream do not hold up well to heat, and the texture of the cupcake can become rubbery. These banana pudding cupcakes are meant to be served chilled or at room temperature.

If you have stored them in the refrigerator, allow them to sit at room temperature for about 15-20 minutes before serving to let the flavors meld and the cupcake soften slightly, enhancing the overall enjoyment of this delightful cupcake version of banana pudding. Always keep these tips in mind to maximize the enjoyment of your incredible banana pudding cupcakes!

What to Serve With This Recipe

These delightful banana pudding cupcakes shine on their own, but pairing them with the right accompaniments truly elevates the dessert experience. For a comforting, classic feel, serve these individual banana pudding treats alongside a warm cup of coffee or a robust black tea.

The slight bitterness of the coffee or tea provides a lovely contrast to the sweetness of the cupcakes, creating a perfectly balanced after-dinner treat. A delicate herbal tea, such as chamomile or peppermint, also works beautifully for those who prefer a non-caffeinated option, offering a refreshing counterpoint to the rich flavors of the banana pudding cupcakes.

For a more celebratory occasion or a brunch setting, consider a chilled glass of sparkling cider or a light, crisp Prosecco. The effervescence and subtle fruit notes of these beverages complement the creamy texture and sweet banana flavor without overpowering it.

A tall glass of cold milk also makes a timeless pairing, especially appealing to children and those who enjoy a nostalgic touch with their cupcake version of banana pudding. The simplicity of milk allows the complex layers of your banana pudding cupcakes to truly stand out.

If you are serving these amazing banana pudding cupcakes as part of a larger dessert spread, think about complementary textures and flavors. A light fruit salad featuring berries, melon, and grapes offers a refreshing contrast. The fresh, bright flavors cleanse the palate beautifully between bites of the rich cupcakes.

Alternatively, a simple scoop of vanilla bean ice cream served alongside provides an extra layer of creamy indulgence, creating a truly decadent dessert plate. For a festive touch during the holidays, a sprinkle of toasted shredded coconut or a drizzle of chocolate ganache over your banana pudding cupcakes can add extra visual appeal and a burst of complementary flavor. These pairings ensure your banana pudding cupcakes are always a highlight.

These delightful banana pudding cupcakes shine on their own, but pairing them with the right accompaniments truly elevates the dessert experience. For a healthier option, you might enjoy our Healthy Strawberry Banana Yogurt Muffins.

FAQs

How Ripe Should Bananas Be for Banana Pudding Cupcakes?

For the best flavor and texture in your banana pudding cupcakes, aim for bananas that are ripe but still firm. Look for bananas with a good amount of yellow skin and a scattering of small brown spots. These spots indicate that the starches have converted to sugars, giving them a naturally sweet, intense banana flavor.

Avoid overly green bananas, as they will lack sweetness and be too firm. Likewise, extremely brown or mushy bananas might be too soft and watery for slicing, though they would work well in the cupcake batter itself. For the sliced banana layers in your individual banana pudding treats, a firm, ripe banana holds its shape beautifully.

Can I Make These Banana Pudding Cupcakes Ahead of Time?

You can certainly prepare components of these delicious banana pudding cupcakes ahead of time, but for optimal freshness and texture, I recommend assembling them closer to serving. You can bake the vanilla cupcakes up to 2 days in advance and store them in an airtight container at room temperature. The pastry cream can also be made 2-3 days ahead and kept refrigerated.

However, the fresh banana slices tend to brown, and the vanilla wafers soften over time once assembled. If you must assemble them earlier, limit it to 24 hours before serving, storing them in the refrigerator. This allows the flavors to meld beautifully without compromising too much on texture, ensuring your cupcake version of banana pudding remains delightful.

How Do I Prevent the Bananas from Browning in My Banana Pudding Cupcakes?

Preventing banana browning is a common concern when making banana pudding cupcakes. While a slight discoloration is inevitable over time, you can slow it down significantly. Just before assembling, gently toss your sliced bananas in a very small amount of lemon juice or pineapple juice.

The acidity acts as a natural antioxidant. You can also purchase a commercial fruit fresh product, which contains ascorbic acid (Vitamin C), specifically designed for this purpose. However, use these sparingly, as too much can impart an unwanted flavor. Another key factor is minimizing air exposure; assemble your individual banana pudding treats as close to serving time as possible and keep them covered in an airtight container in the refrigerator until ready to enjoy.

Can I Use a Boxed Cake Mix for the Cupcakes?

Absolutely! While this recipe provides a delicious homemade vanilla cupcake from scratch, you can certainly use a high-quality boxed yellow or vanilla cake mix to simplify the process for your banana pudding cupcakes. Just follow the package directions for preparing the cupcakes.

Using a boxed mix can save you time and effort, making these individual banana pudding treats even more approachable for busy bakers. Ensure the cupcakes are completely cooled before coring and filling to maintain their structure. The homemade pastry cream and whipped topping will still provide that incredible authentic banana pudding flavor, even with a shortcut on the cake base.

Are These Banana Pudding Cupcakes Suitable for Parties and Potlucks?

These banana pudding cupcakes are absolutely perfect for parties, potlucks, and any gathering! Their individual serving size makes them incredibly convenient for guests; no need for plates and forks. They are easy to transport, look visually appealing, and everyone loves a classic flavor presented in a fun, new way.

They are a guaranteed crowd-pleaser and often disappear quickly. For optimal presentation at an event, consider assembling them relatively close to the start of the party to ensure the bananas are fresh and the wafers still have some crunch. These cupcake version of banana pudding treats always spark conversation and delight guests.

Banana pudding cupcakes are a delightful twist on the classic Southern dessert, offering a portable version of the rich and creamy flavors that many cherish. Enjoying this treat can be a delightful experience, reminiscent of simpler times, while also allowing for personal customization in toppings and ingredients, making them a favorite for gatherings and special occasions. You can learn more about this tasty dessert in a comprehensive Pudding article.

Nutrition Information (per serving)

Please note that this nutrition information is an estimate based on the ingredients and preparation method described. Actual values may vary depending on specific brands, ingredient variations, and portion sizes for these banana pudding cupcakes.

Nutrient	Amount
Calories	380 kcal
Total Fat	20 g
Saturated Fat	12 g
Cholesterol	90 mg
Sodium	200 mg
Total Carbohydrates	45 g
Dietary Fiber	1 g
Total Sugars	30 g
Protein	4 g

Banana pudding cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lena
Total Time: 2 hours 30 mins
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

These delightful banana pudding cupcakes combine the flavors of classic banana pudding with a tender, moist vanilla cupcake, topped with vanilla bean pastry cream and whipped cream, garnished with crunchy vanilla wafers.

Ingredients

Scale

1 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs, room temperature
1 teaspoon Pure vanilla extract
¾ cup Milk, room temperature
2 large Egg yolks
¼ cup Granulated sugar
2 tablespoons All-purpose flour
1 cup Milk
½ Vanilla bean, scraped
1 tablespoon Unsalted butter, cold, cut into small pieces
1 ½ cups Heavy cream, very cold
¼ cup Powdered sugar
1 teaspoon Pure vanilla extract
3–4 Ripe bananas, sliced
1 ½ cups Vanilla wafers, crushed

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes
Beat in the eggs one at a time, then mix in the vanilla extract
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, mixing on low speed until just combined
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes
Let the cupcakes cool for 5 minutes before transferring to a wire rack
In a medium heatproof bowl, whisk the egg yolks and granulated sugar together until pale and smooth, then whisk in the flour
In a saucepan, heat the milk with the scraped vanilla bean until small bubbles form. Slowly pour into the egg mixture while whisking
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Stir in cold butter and strain it into a bowl
Refrigerate the pastry cream for at least 2 hours
For the whipped topping, combine heavy cream, powdered sugar, and vanilla extract in a large, chilled bowl. Beat until stiff peaks form
Core the cooled cupcakes, fill with pastry cream, layer with banana slices and crushed vanilla wafers, and top with whipped cream
Garnish with whole vanilla wafers and serve

Notes

Use ripe bananas for best flavor.

Assemble cupcakes close to serving time for freshness.

Prep Time: 30 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 380 kcal
Sugar: 30 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 90 mg