Banana Pudding Cupcakes With Whipped Cream Frosting Recipe

I finally perfected Banana Pudding Cupcakes with a hidden pudding core, whipped cream frosting, and a Nilla wafer topping, thanks to one unconventional trick you won’t expect.

I make a lot of treats but these Banana Pudding Cupcakes still surprise me every time. I fold mashed ripe banana into the cupcake mix and tuck a silky spoonful of Homemade Banana Pudding in the center, so they look ordinary but hide something slick and sweet.

I pile a lazy cloud of heavy whipping cream on top, mess it up a little cause neatness is boring, and people always ask what the secret is. This is one of those Delicious Cupcakes Recipes that makes folks tilt their heads and take another bite, puzzled and pleased.

Ingredients

• Bananas: Add natural sweetness, potassium and fiber, keeps cupcakes moist, ripeness affects flavor
• All purpose flour: Provides structure, carbs and gluten, gives crumb but not very nutritious
• Unsalted butter: Rich fat, adds flavor and tenderness, makes cupcakes richer and softer
• Eggs: Protein, helps bind and leaven, adds moisture and a little richness
• Heavy whipping cream: Whips into fluffy frosting, high fat so very creamy and sweet
• Instant vanilla pudding mix: Thickens filling, adds extra sweetness and vanilla, gives custardy texture
• Nilla wafers: Crunchy sweet cookie crumbs add texture and nostalgic banana pudding crunch
• Sour cream or Greek yogurt: Adds tang, moisture and creamy depth, keeps cupcakes tender

Ingredient Quantities

• For the cupcakes:
• 1 1/2 cups (190 g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/4 cup whole milk, room temp
• 1/2 cup sour cream or plain Greek yogurt
• For the banana pudding filling:
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold whole milk for the pudding
• 1 medium ripe banana, thinly sliced for layering
• For the whipped cream frosting:
• 2 cups heavy whipping cream, very cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• For the topping:
• 1 cup crushed Nilla wafers (about 20 wafers)
• Extra whole Nilla wafers for garnish, optional
• Additional banana slices for garnish, optional

How to Make this

1. Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with liners and whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl.

2. In another bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light, about 2 to 3 minutes, then beat in 2 large eggs one at a time, 1 tsp vanilla extract and 1/2 cup mashed ripe banana.

3. Stir together 1/4 cup whole milk and 1/2 cup sour cream or plain Greek yogurt. Add the dry ingredients to the butter mix in two batches, alternating with the milk mixture and mixing just until combined dont overmix or cupcakes get tough.

4. Divide batter among liners, filling about two thirds full. Bake 18 to 22 minutes or until a toothpick comes out with a few crumbs. Let cool in the pan 5 minutes then transfer to a rack to cool completely.

5. Make the banana pudding filling by whisking 1 package (
3.4 oz) instant vanilla pudding mix with 2 cups cold whole milk until thick, about 1 to 2 minutes. Chill briefly if too loose. Slice 1 medium ripe banana thinly for layering.

6. When cupcakes are cool, remove a small cone of cake from the center with an apple corer or small knife and spoon in a teaspoon or two of pudding, add a thin banana slice inside each cup before replacing crumbs if you like.

7. For the whipped cream frosting chill your bowl and beaters, then whip 2 cups very cold heavy whipping cream with 1/2 cup powdered sugar and 1 tsp vanilla extract to medium stiff peaks. Stop before it becomes grainy.

8. Pipe or spoon the whipped cream onto each filled cupcake, keeping it light so the topping doesnt weigh down the cream.

9. Sprinkle each cupcake with about a tablespoon of crushed Nilla wafers (about 20 wafers crushed into 1 cup). Garnish with an extra whole Nilla wafer or a banana slice if desired.

10. Refrigerate the cupcakes until serving. Store covered in the fridge up to 3 days, best within 24 hours for fresh banana texture, and let sit at room temp 10 minutes before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin and paper liners
3. Two mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer (for creaming and whipping)
5. Whisk and rubber spatula
6. Measuring cups and spoons
7. Apple corer or small paring knife plus a teaspoon for hollowing/filling
8. Cooling rack
9. Piping bag with a large round tip or just an offset spatula to spread the whipped cream
10. Zip-top bag and rolling pin or a small food processor to crush Nilla wafers

FAQ

Banana Pudding Cupcakes With Whipped Cream Frosting Recipe Substitutions and Variations

• All purpose flour: swap for a gluten free 1 to 1 baking blend with xanthan gum, same amount — cupcakes may be a touch more crumbly but still tasty; or use whole wheat pastry flour 1 to 1 for a nuttier, slightly denser crumb.
• Whole milk (batter and pudding): use 2% milk 1 to 1 if that’s what you have; for richer pudding try half and half but use a bit less because it will be thicker; if you use plant milk like oat or almond the instant pudding may not set as firmly so chill longer.
• Sour cream or plain Greek yogurt: swap with equal parts full fat plain yogurt or creme fraiche for the same tang and texture; for dairy free use full fat coconut yogurt 1 to 1, it’ll taste a little coconutty but works.
• Heavy whipping cream for the frosting: if you need more stability use 8 ounces whipped topping (thawed) mixed with 4 ounces cream cheese, or fold 4 ounces mascarpone into 1 cup whipped cream for a richer, sturdier frosting that holds up better.

Pro Tips

1) Use very ripe bananas for the batter and the filling. The darker the speckles the more banana flavor you get, and mashing them super smooth helps them blend so you dont end up with big chunks that tear the cupcake when you core it.

2) Chill your mixing bowl and beaters, and stop whipping the cream at medium stiff peaks. If you need the frosting to hold up in the fridge longer, fold in about 2 tablespoons of mascarpone or 1 teaspoon of dissolved unflavored gelatin (bloom gelatin in a little cold water, melt it and cool slightly before adding) while whipping.

3) Core and fill only after the cupcakes are completely cool. If you try to fill warm cake the pudding will weep or melt and the top will sink. Use a small piping bag or a spoon to get neat, even amounts of filling.

4) Keep the Nilla wafers and extra banana slices until right before serving. Crush the wafers to a mix of fine crumbs and bigger bits for texture, and toss banana slices lightly in lemon juice so they dont brown if you need to prep them a bit early.

Banana Pudding Cupcakes With Whipped Cream Frosting Recipe

Recipe by Tina Braven

0.0 from 0 votes

I finally perfected Banana Pudding Cupcakes with a hidden pudding core, whipped cream frosting, and a Nilla wafer topping, thanks to one unconventional trick you won't expect.

Pin

Servings

12

servings

Calories

482

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin and paper liners
3. Two mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer (for creaming and whipping)
5. Whisk and rubber spatula
6. Measuring cups and spoons
7. Apple corer or small paring knife plus a teaspoon for hollowing/filling
8. Cooling rack
9. Piping bag with a large round tip or just an offset spatula to spread the whipped cream
10. Zip-top bag and rolling pin or a small food processor to crush Nilla wafers

Ingredients

• For the cupcakes:

• 1 1/2 cups (190 g) all purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine salt

• 1/2 cup (115 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 2 large eggs, room temp

• 1 tsp vanilla extract

• 1/2 cup mashed ripe banana (about 1 medium banana)

• 1/4 cup whole milk, room temp

• 1/2 cup sour cream or plain Greek yogurt

• For the banana pudding filling:

• 1 package (3.4 oz) instant vanilla pudding mix

• 2 cups cold whole milk for the pudding

• 1 medium ripe banana, thinly sliced for layering

• For the whipped cream frosting:

• 2 cups heavy whipping cream, very cold

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• For the topping:

• 1 cup crushed Nilla wafers (about 20 wafers)

• Extra whole Nilla wafers for garnish, optional

• Additional banana slices for garnish, optional

Directions

• Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with liners and whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl.
• In another bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light, about 2 to 3 minutes, then beat in 2 large eggs one at a time, 1 tsp vanilla extract and 1/2 cup mashed ripe banana.
• Stir together 1/4 cup whole milk and 1/2 cup sour cream or plain Greek yogurt. Add the dry ingredients to the butter mix in two batches, alternating with the milk mixture and mixing just until combined dont overmix or cupcakes get tough.
• Divide batter among liners, filling about two thirds full. Bake 18 to 22 minutes or until a toothpick comes out with a few crumbs. Let cool in the pan 5 minutes then transfer to a rack to cool completely.
• Make the banana pudding filling by whisking 1 package (
• 4 oz) instant vanilla pudding mix with 2 cups cold whole milk until thick, about 1 to 2 minutes. Chill briefly if too loose. Slice 1 medium ripe banana thinly for layering.
• When cupcakes are cool, remove a small cone of cake from the center with an apple corer or small knife and spoon in a teaspoon or two of pudding, add a thin banana slice inside each cup before replacing crumbs if you like.
• For the whipped cream frosting chill your bowl and beaters, then whip 2 cups very cold heavy whipping cream with 1/2 cup powdered sugar and 1 tsp vanilla extract to medium stiff peaks. Stop before it becomes grainy.
• Pipe or spoon the whipped cream onto each filled cupcake, keeping it light so the topping doesnt weigh down the cream.
• Sprinkle each cupcake with about a tablespoon of crushed Nilla wafers (about 20 wafers crushed into 1 cup). Garnish with an extra whole Nilla wafer or a banana slice if desired.
• Refrigerate the cupcakes until serving. Store covered in the fridge up to 3 days, best within 24 hours for fresh banana texture, and let sit at room temp 10 minutes before serving for best flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 182g
• Total number of serves: 12
• Calories: 482kcal
• Fat: 27.3g
• Saturated Fat: 17g
• Trans Fat: 0.17g
• Polyunsaturated: 1.7g
• Monounsaturated: 5g
• Cholesterol: 104mg
• Sodium: 300mg
• Potassium: 155mg
• Carbohydrates: 48.5g
• Fiber: 1.1g
• Sugar: 31g
• Protein: 5.5g
• Vitamin A: 1000IU
• Vitamin C: 1.45mg
• Calcium: 117mg
• Iron: 0.4mg