Banana pudding cupcakes are everything you love about classic banana pudding transformed into bite-sized perfection! Moist banana cake, creamy banana pudding filling, and a luscious whipped cream topping come together for a dessert that’s both indulgent and surprisingly lighter than most cupcakes. Plus, they’re filled with wholesome ingredients like real bananas, offering a boost of potassium and natural sweetness.

We developed this recipe to ensure it ticks all the boxes—delicious, satisfying, and easy to make with everyday ingredients. Whether you’re a seasoned baker or a casual cook, you’ll love how these cupcakes turn out every time. They’re perfect for family gatherings, potlucks, or simply treating yourself while staying mindful of nutrition.

Why These Banana Pudding Cupcakes Are Good for You

Made with real bananas, offering natural sweetness and a dose of potassium.
Lower in sugar than traditional bakery cupcakes, thanks to the whipped cream topping.
Rich in vitamin B6 from bananas, which supports brain health and energy production.
Includes a creamy filling made without heavy, artificial ingredients.
Easily adaptable for different dietary needs like lower fat or gluten-free options.

Wholesome Ingredients for This Easy Banana Pudding Cupcakes Recipe

We love incorporating simple, quality ingredients into every recipe we create. That way, you can enjoy delicious food without worrying about what’s in it. Here’s a closer look at the superstars in this easy banana pudding cupcakes recipe:

Bananas: The foundation of this recipe, bananas provide natural sweetness and a soft texture for the cake. Make sure to choose ripe bananas with brown spots for the sweetest flavor.
Yellow Cake Mix: A convenient base for these cupcakes that keeps them light and fluffy. Swap for a gluten-free cake mix if needed.
Cook-and-Serve Banana Cream Pudding Mix: This creates the silky filling for the cupcakes, and it’s key to getting that classic banana pudding flavor. Look for mixes without additives for a healthier choice.
Whipping Cream: A simple, airy topping that’s a refreshing alternative to heavy frostings. You can use coconut cream for a dairy-free option.

Banana Pudding Cupcakes at a Glance

Servings: 2 dozen
Prep Time: 30 minutes
Cook Time: 18-20 minutes
Total Time: Approximately 50 minutes

Banana Pudding Cupcakes Ingredients

24 vanilla wafers
3 medium bananas, mashed
1 package (15-1/4 ounces) yellow cake mix
1/2 cup canola oil
1/4 cup whole milk
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups whole milk
1 package (3 ounces) cook-and-serve banana cream pudding mix
3 tablespoons butter
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 tablespoons sugar
Vanilla wafers, crushed (optional)

How to Make Banana Pudding Cupcakes

Preheat your oven to 350°F. Line 24 muffin tins with paper liners and place one vanilla wafer, flat side down, in each cup.
In a large bowl, mix the cake mix, mashed bananas, milk, eggs, oil, and vanilla extract. Stir until fully combined.
Fill each cup about two-thirds full of batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
While cupcakes cool, prepare the filling. In a saucepan, whisk together milk and pudding mix. Cook over medium heat, stirring continuously, until the pudding thickens enough to coat the back of a spoon.
Remove filling from heat and stir in butter and vanilla extract. Pour into a small bowl, press plastic wrap directly onto the surface to prevent skin from forming, and chill until completely cool.
For the whipped cream, beat heavy cream in a medium bowl until it starts to thicken. Add sugar and continue beating until stiff peaks form.
Use an apple corer or teaspoon to hollow out the center of each cupcake. Fill a piping bag with the chilled pudding and fill the cupcakes. Top each one with whipped cream and sprinkle crushed vanilla wafers on top, if desired. Serve immediately or refrigerate leftovers.

How to Customize This Best Banana Pudding Cupcakes Recipe for Your Diet

Lower calorie: Swap heavy whipping cream for a light whipped topping or use less sugar in the whipped cream recipe.
Vegan: Use a plant-based cake mix, almond milk in place of dairy milk, and coconut cream for the topping. Opt for a vegan pudding mix as well.
Gluten-free: Substitute gluten-free vanilla wafers and a gluten-free cake mix to make this dessert celiac-friendly.
Nut-free: This recipe is already nut-free! Just double-check the labels on your pudding mix and cake mix for potential cross-contamination.
Keto: Use almond flour-based cupcakes and a low-carb pudding alternative sweetened with stevia or erythritol.

Our Team’s Tips for the Best Banana Pudding Cupcakes

Banana ripeness matters: Use bananas with plenty of brown spots for the sweetest, most flavorful cupcakes.
Chill the filling: Make sure the pudding is completely chilled before piping it into the cupcakes for the best texture.
Whip cream carefully: Stop beating the cream as soon as you see stiff peaks to prevent it from becoming grainy.
Serve fresh: For the best texture and taste, serve these cupcakes within a day or two of making them.
Make ahead: You can bake the cupcakes and prepare the filling a day in advance. Store them separately and assemble them before serving.

Banana Pudding Cupcakes FAQs

Can I make these banana pudding cupcakes gluten-free?

Yes, use a gluten-free yellow cake mix and substitute gluten-free vanilla wafers for the base. It’ll still taste amazing!

How do I store leftover cupcakes?

Keep them in an airtight container in the refrigerator for up to three days. They’re best enjoyed fresh, but still delicious later!

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes for up to two months. Thaw completely before filling and topping them.

What can I use instead of whipped cream?

Try a light cream cheese frosting or even a Greek yogurt-based topping for added protein.

How ripe should the bananas be?

Choose bananas with brown spots for the sweetest flavor and moist texture in your cupcakes.

Which special occasion will you make these banana pudding cupcakes for? Let us know in the comments below!