Velvet Banana Delight Cupcakes

Prepare to be enchanted by these delightful Homemade Banana Pudding Cupcakes, a true celebration of classic Southern comfort in a convenient, handheld form. Imagine biting into a perfectly baked, fluffy vanilla cupcake, revealing a luscious core of creamy banana pudding, all crowned with a swirl of rich, velvety buttercream frosting. This recipe isn’t just about baking; it’s about recreating cherished memories and introducing a new family favorite. Whether you’re a lifelong fan of banana pudding or simply seeking an extraordinary dessert, these cupcakes are guaranteed to impress. They perfectly blend the nostalgic flavors of a beloved Southern staple with the charming appeal of a cupcake, making them an ideal treat for any occasion.

Inspired by a Cherished Southern Classic: Banana Pudding

There’s something truly magical about classic Southern desserts, and among them, banana pudding holds a special place in countless hearts. Its comforting layers of ripe bananas, creamy pudding, and crisp vanilla wafers evoke a sense of warmth and tradition. As someone deeply rooted in Southern culinary heritage, I confess a profound love for all things banana pudding. This passion has driven me to explore its incredible versatility, inspiring a whole collection of recipes that capture its essence. From the delightful Banana Pudding Poke Cake and the indulgent Banana Pudding Cheesecake, to the comforting Banana Pudding Pie and the chewy Banana Pudding Cookies, I’ve transformed this iconic flavor into various irresistible forms. Each creation is a testament to the beloved nature of this dessert, meticulously crafted to meet the high standards expected of a true Southern staple.

These Banana Pudding Cupcakes are a natural evolution of that tradition. They take the familiar, comforting flavors of a classic banana pudding and elevate them into a sophisticated yet approachable cupcake. We start with a light, homemade white cupcake base, which provides the perfect canvas for the star of the show: a generous filling of creamy, sweet banana pudding. This delightful surprise awaits with every bite, leading up to a grand finale of homemade buttercream frosting. The result is a harmonious blend of textures and tastes – a fluffy cake, a silky pudding, and a smooth, sweet frosting. If you adore the unique taste of banana pudding and appreciate the charm of a perfectly baked cupcake, then this Banana Pudding Cupcake recipe is an absolute must-try. It’s more than just a dessert; it’s an experience, bringing a slice of Southern charm directly to your table.

Essential Tips and Tricks for Perfect Banana Pudding Cupcakes

Creating these Banana Pudding Cupcakes is a rewarding process, and with a few key tips, you can ensure they turn out absolutely perfect every time. Pay close attention to these details to achieve that ideal balance of fluffy cake, creamy filling, and decadent frosting.

• Pudding Consistency: When preparing your banana pudding for the filling, it does not need to be completely firm. A slightly looser consistency is actually preferable, as it will continue to set and firm up beautifully once it’s tucked inside the cupcake. This ensures a moist and rich filling.
• Filling Technique: After coring your cooled cupcakes, gently spoon the banana pudding into the hollowed centers. Use the back of the spoon to carefully spread the pudding up to the edges of the cupcake opening. Be mindful not to let the pudding overflow or drip down the sides, as this can make frosting difficult and messy.
• Choose Instant Pudding Wisely: This is a crucial step! Always opt for INSTANT banana pudding mix. “Cook and serve” varieties require a different setting process and will not achieve the desired consistency for these cupcakes, potentially resulting in a runny filling. Check the packaging carefully before you buy.
• Speed Up the Process with Boxed Mix: While this recipe provides instructions for a fantastic homemade cupcake, we understand that sometimes time is of the essence. For a quicker alternative, feel free to use a high-quality white or vanilla boxed cake mix for the cupcake base. Just follow the package directions for baking.
• Garnish with Care: The garnishes – sliced bananas and vanilla wafers – add a wonderful visual appeal and extra flavor dimension. However, they are entirely optional. If you choose to use fresh banana slices, be aware that they tend to brown relatively quickly when exposed to air. For the best presentation, add them just before serving, or instruct guests to consume the cupcakes promptly.
• Cool Completely: Patience is a virtue, especially in baking! Ensure your cupcakes are fully cooled to room temperature before you attempt to core and fill them. Filling warm cupcakes will cause the pudding to melt and can compromise the cake’s structure.
• Leftover Pudding? Don’t Waste It!: You might find yourself with a bit of extra banana pudding mixture. Don’t let it go to waste! Transfer any leftovers to an airtight container and store it in the refrigerator. It makes a delightful snack on its own or can be used in other desserts.
• Homemade Pudding Alternative: For those who prefer to make everything from scratch, you can easily adapt a homemade vanilla pudding recipe. Simply prepare my recommended Vanilla Pudding recipe and substitute the vanilla extract with two teaspoons of banana extract for an authentic, deep banana flavor.
• Don’t Overmix the Batter: When mixing your cupcake batter, stop as soon as the ingredients are just combined. Overmixing can develop the gluten in the flour too much, leading to tough, dense cupcakes instead of light and airy ones.
• Room Temperature Ingredients: For the best emulsion and smoothest batter, ensure your eggs, milk, and butter (for buttercream) are at room temperature. This helps them incorporate more evenly and creates a more consistent final product.

Key Ingredients for Your Banana Pudding Cupcakes

Crafting these extraordinary Banana Pudding Cupcakes requires a thoughtful selection of ingredients, ensuring each component contributes to a symphony of flavors and textures. Below is a comprehensive list of what you’ll need, divided by each delightful layer. For precise measurements and the full, detailed recipe, please refer to the recipe card located further down this page.

• For the Fluffy Cupcakes:
  • All-purpose flour
  • Granulated sugar
  • Baking powder & baking soda (for perfect lift and tenderness)
  • Salt (to balance the sweetness)
  • Vanilla extract (essential for classic flavor)
  • Eggs
  • Milk & water (for moisture)
  • Vegetable oil (for a tender crumb)
• For the Creamy Banana Pudding Filling:
  • Instant banana pudding mix (key for quick setting)
  • Milk
• For the Velvety Buttercream Frosting:
  • Unsalted butter (softened for smooth whipping)
  • Banana extract (to amplify the banana flavor)
  • A pinch of salt (to cut through the sweetness)
  • Powdered sugar (for a smooth, pipeable frosting)
  • Milk (to achieve the perfect consistency)
• Optional Toppings:
  • Vanilla wafers
  • Fresh sliced bananas

Step-by-Step Guide: How to Make Irresistible Banana Pudding Cupcakes

Creating these delightful banana pudding cupcakes is a rewarding process that combines simple baking techniques with the joy of a classic Southern dessert. Follow these detailed instructions to bring this incredible treat to life in your kitchen.

Part 1: Baking the Fluffy Cupcakes

First, let’s prepare our light and tender cupcake base. These homemade vanilla cupcakes are the perfect foundation for our creamy banana pudding filling.

1. Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the optimal temperature for even baking.
2. Line a standard 12-count muffin tin with paper cupcake liners. This not only makes for easy cleanup but also gives your cupcakes a professional look. Set the prepared tin aside.
3. In a large mixing bowl, combine all the dry ingredients for the cupcakes: the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to thoroughly combine them, breaking up any lumps and ensuring the leavening agents are evenly distributed.

4. Once whisked, transfer these dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. This will make the mixing process much easier and more efficient.

5. Now, add all the remaining wet ingredients to the stand mixer bowl: vanilla extract, slightly beaten eggs, milk, water, and vegetable oil. Beat on medium speed until the batter is completely smooth and no dry streaks remain. Be careful not to overmix; stop as soon as everything is just combined to keep the cupcakes tender.

6. Carefully spoon the cupcake batter into the prepared liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.

7. Bake for 18-20 minutes, or until the tops are lightly golden and spring back gently when lightly touched. An inserted toothpick should come out clean.
8. Once baked, remove the muffin tin from the oven and let the cupcakes cool in the pan for about 5 minutes. This allows them to set slightly before handling.

9. After 5 minutes, carefully transfer the cupcakes from the tin to a wire rack to cool completely. This is a crucial step; ensure they are fully at room temperature before proceeding to the next stages.

Part 2: Preparing the Creamy Banana Pudding Filling

While your cupcakes are cooling, you can whip up the simple yet irresistible banana pudding filling.

1. In a medium-sized bowl, combine the instant banana pudding mix and the cold milk.

2. Whisk the mixture vigorously for about 2 minutes, or until it just begins to thicken and set. Remember, it doesn’t need to be fully firm at this stage, as it will continue to set within the cupcakes. Once it starts to thicken, set it aside.

Part 3: Crafting the Velvety Banana Buttercream

No cupcake is complete without a luscious frosting, and this banana buttercream is the perfect complement to our filled cupcakes.

1. In a large mixing bowl (or the bowl of your stand mixer), add the softened unsalted butter, banana extract, and a pinch of salt.

2. Beat these ingredients together on medium-high speed for 2-3 minutes, until the mixture becomes notably lighter in color and fluffy. This incorporates air, making the buttercream light and airy.

3. Gradually add the powdered sugar, one cup at a time, beating well after each addition until it is fully incorporated and the frosting is smooth. Start on low speed to prevent a cloud of sugar!

4. Continue beating until all the powdered sugar is incorporated and the mixture is uniform. Scrape down the sides of the bowl as needed to ensure everything is mixed in.

5. With the mixer on low, slowly add the milk one tablespoon at a time, until your desired frosting consistency is achieved. You might need 2, 3, or 4 tablespoons, depending on how thick or thin you prefer your buttercream.

6. Once the milk is incorporated, increase the mixer speed to medium-high and beat for another 2-3 minutes. This final whip will make your buttercream beautifully light, fluffy, and perfectly pipeable.

Part 4: Assembling and Decorating Your Banana Pudding Cupcakes

Now for the most exciting part – bringing all the components together to create your masterpiece!

1. Once your cupcakes are completely cool, use a cupcake corer or a small knife to carefully hollow out the centers of each cupcake. Don’t go all the way through to the bottom.

2. Fill each cored cupcake generously with the prepared banana pudding. Then, gently spread a thin layer of pudding over the entire top surface of the cupcake, reaching to the sides. This ensures a delightful burst of banana flavor with every bite. You will likely have some pudding leftover, which you can save for a snack!

3. To frost the cupcakes, transfer your fluffy banana buttercream into a piping bag fitted with an open star tip (such as Wilton 1M). Pipe a beautiful swirl of frosting onto the top of each pudding-filled cupcake.
4. For an extra touch of authenticity and visual appeal, top each frosted cupcake with a whole vanilla wafer and a fresh slice of banana, if desired. Remember that fresh banana slices should be added just before serving.

Your magnificent Homemade Banana Pudding Cupcakes are now ready to be served and enjoyed! Prepare for rave reviews from everyone who tries these irresistible Southern-inspired treats.

Storage Guidelines for Your Banana Pudding Cupcakes

Proper storage is key to maintaining the freshness and deliciousness of your Banana Pudding Cupcakes. Since they contain a creamy pudding filling and fresh fruit (if garnished), it’s important to handle them correctly to ensure they remain enjoyable for as long as possible.

• Refrigeration is Essential: Due to the banana pudding filling and dairy-based buttercream, these cupcakes must be stored in an airtight container in the refrigerator. They will remain fresh and delightful for up to 2-3 days.
• Serving at Room Temperature: While stored in the fridge, the buttercream can become quite firm. For the best flavor and texture, allow the cupcakes to sit on the countertop for about 15-30 minutes before serving. This will allow the frosting to soften slightly, enhancing its creamy texture.
• Freezing Filled Cupcakes is Not Recommended: We strongly advise against freezing these cupcakes after they have been filled with pudding. The texture of instant pudding can change significantly upon defrosting, often becoming watery or grainy, which would detract from the overall enjoyment of your delicious creation.
• Freezing Unfilled Cupcakes: If you’re looking to get ahead or store extras, you can certainly freeze the baked (but unfilled and unfrosted) cupcakes. Place them in an airtight container or wrap them individually in plastic wrap and then foil. They will keep well in the freezer for up to 4-6 months. When ready to use, simply defrost them on the countertop before coring, filling, and frosting as directed.

Craving More Irresistible Cupcake Recipes?

If you’ve fallen in love with these Banana Pudding Cupcakes, you’re in for a treat! Explore more of our delightful cupcake creations, perfect for any occasion or just a sweet indulgence:

• Elegant Wedding Cake Cupcakes
• Cozy Homemade Pumpkin Cupcakes
• Zesty Homemade Lemon Cupcakes
• Classic Homemade Pecan Pie Cupcakes
• Sweet Cherry Chocolate Chip Cupcakes
• Refreshing Mint Chocolate Chip Cupcakes
• Rich Homemade Chocolate Cupcakes
• Joyful Funfetti Cupcakes
• Light & Fluffy Banana Pudding Fluff

Banana Pudding Cupcakes

These delicious Homemade Banana Pudding Cupcakes feature a fluffy, from-scratch cupcake filled with creamy banana pudding and crowned with a luscious banana buttercream. The perfect handheld dessert for any banana lover!

Rating: 5 out of 5 stars based on 9 reviews

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Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Servings: 12 cupcakes

Author: Brandie Skibinski

Ingredients

Cupcakes:

• 1 ½ cup all-purpose flour (link)
• 1 cup granulated sugar (link)
• 1 teaspoon baking powder
• ½ teaspoon baking soda (link)
• ½ teaspoon salt
• 2 teaspoons vanilla extract (link)
• 2 eggs, slightly beaten
• ½ cup milk (link)
• ½ cup water
• ¼ cup vegetable oil (link)

Filling:

• 3.4 ounce package instant banana pudding
• 2 cups milk (link)

Buttercream:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 teaspoon banana extract
• 1 pinch salt
• 4 cups powdered sugar (link)
• 2-4 Tablespoons milk (start with a little then increase) (link)

Optional Toppings:

• Vanilla wafers
• Sliced bananas

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a 12-count muffin tin with paper liners, and set aside.
3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add this mixture to the bowl of a stand mixer.
4. Add in the remaining cupcake ingredients (vanilla extract, eggs, milk, water, vegetable oil) and beat until smooth, being careful not to overmix.
5. Fill the cupcake liners about two-thirds full with the batter and bake for 18-20 minutes, or until slightly golden and the tops spring back when touched.
6. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. To make the pudding: In a medium bowl, whisk together the instant banana pudding mix and milk until it just begins to set. Set aside.
8. To make the buttercream: In a large bowl, beat together the softened butter, banana extract, and a pinch of salt for 2-3 minutes until light and fluffy.
9. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth.
10. Add the milk one tablespoon at a time until the desired frosting consistency is reached. Then beat for another 2-3 minutes on medium-high speed to make it light and fluffy.
11. Once the cupcakes are cool, use a corer or small knife to hollow out their centers.
12. Fill each cored cupcake with the prepared banana pudding, then spread a thin layer of pudding over the top surface to the sides. (You will have some pudding leftover).
13. To frost: Place the buttercream into a piping bag fitted with an open star tip (such as Wilton 1M) and pipe a swirl onto the tops of the cupcakes. Top each cupcake with a whole vanilla wafer and a fresh slice of banana, if desired.

Notes

• The pudding does not need to be fully set when filling, as it will continue to set up inside the cupcake.
• Ensure you buy INSTANT pudding, not “cook and serve,” for proper setting.
• Gently spread the pudding to the sides of the cupcake opening without letting it drip down the exterior.
• For convenience, a white or vanilla boxed cake mix can be used instead of making homemade cupcakes.
• Garnishes are optional. Sliced bananas will brown if not consumed quickly.
• Cupcakes must cool completely before coring and filling to prevent melting and structural issues.
• Any leftover pudding can be stored in an airtight container in the refrigerator for a delicious snack.
• For homemade pudding, adapt a vanilla pudding recipe by adding two teaspoons of banana extract instead of vanilla.
• If banana extract is unavailable, vanilla extract can be used as a substitute.

Course: Dessert

Cuisine: American

Nutrition

Calories: 453kcal |
Carbohydrates: 68g |
Protein: 4g |
Fat: 19g |
Sodium: 258mg |
Fiber: 1g |
Sugar: 56g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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