Easy Banana Pudding Cupcakes with Whipped Cream and Wafer Topping

Name: Banana Pudding Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 cup whole milk; 6 egg whites; 1 tsp vanilla extract; 4 tsp baking powder; 1 ¾ cup granulated sugar; 2 ¼ cup flour; ¾ cup unsalted butter, softened; 1 banana; 24 Vanilla Wafers; 2 3.4oz boxes instant banana pudding mix; 4 cups cold milk; 2 bananas, diced; 1 cup cold heavy whipping cream; ½ tsp vanilla; 2 TBS sugar

By:

Josie Baker

Published:

October 15, 2026

[grow_share_buttons]

Jump to Recipe·Print Recipe

Easy Banana Cupcakes with Pudding Filling

Picture this. You bite into a soft vanilla cupcake and discover a creamy surprise hiding inside. These Easy Banana Pudding Cupcakes taste just like banana cream pie in cupcake form, and they are so fun to serve!

Each one starts with a light, fluffy vanilla cupcake. The center gets filled with real banana pudding studded with fresh banana pieces. Then comes a swirl of homemade whipped cream frosting, a fresh banana slice, and a classic Vanilla wafer perched right on top.

The story behind them is sweet. The original version was a batch of banana cupcakes baked for the recipe creator’s dad’s 50th birthday party, since he loves bananas and her mom cannot stand them.

Easy Banana Pudding Cupcakes, Easy Banana Cupcakes with Pudding Filling

That first version used a cake mix, but the recipe has since been upgraded to homemade vanilla cupcakes, banana pudding filling, and whipped cream frosting.

This article draws on the original banana pudding cupcakes recipe, keeping all the charm of that first batch with an even better crumb.

If you love party cupcakes, you will also enjoy these Strawberry Lemonade Cupcakes.

Jump to:

Why You’ll Love These Cupcakes

There are so many reasons these disappear fast at parties!

Moist and fluffy crumb. The batter uses egg whites instead of whole eggs, which keeps the cupcakes light and tender.
Real banana pudding inside. Each cupcake hides a center of creamy banana pudding with real banana pieces folded in.
Easy but impressive. They look like they came from a bakery, yet every step is simple enough for a busy weeknight or a party prep session.

Ingredients

Cupcakes

1 cup whole milk
6 egg whites
1 tsp vanilla extract
4 tsp baking powder
1 ¾ cup granulated sugar
2 ¼ cup flour
¾ cup unsalted butter softened
1 banana
24 Vanilla Wafers

Filling

2 3.4oz boxes instant banana pudding mix
4 cups cold milk
2 bananas diced

Frosting

1 cup cold heavy whipping cream
½ tsp vanilla
2 TBS sugar

Ingredient Notes

A few smart notes before you start. They make the whole process smoother!

Unsalted butter. Use soft butter so it blends smoothly into the batter. Cold butter leaves little lumps.
Vanilla Wafers. Full size wafers look best on top and make a real statement. Small wafers work too, they just do not show off as much.
Flour. All purpose flour is the best choice for a tender vanilla cupcake base.
Egg whites. Using only egg whites instead of whole eggs is the secret to light, fluffy cupcakes. Save the yolks for breakfast!
Instant banana pudding mix. This one is a must. Pudding that is not instant takes much longer to set, and swapping in another flavor like instant vanilla means they are no longer banana pudding cupcakes.
Whipped cream frosting. Homemade whipped cream echoes the topping on classic banana pudding. In a pinch, cream cheese or vanilla frosting works too.
Bananas. Choose bananas that are ripe but not overripe, so the pieces keep a little texture in the filling.
Milk, twice. You will see milk in both the cupcake and filling lists. Measure them separately so each component gets exactly what it needs.

How to Make Banana Pudding Cupcakes

Making these is straightforward, pinky promise. Prep takes about 10 minutes, so you can have these in the oven fast. Start by lining two cupcake tins with paper liners (yellow is a cute nod to the banana, but any color works). Preheat the oven to 350 degrees and let it heat up while you mix the batter.

1, Make the Cupcake Batter

In a medium bowl, whisk together the milk, egg whites, and vanilla. A hand mixer, a hand whisk, or a stand mixer on low speed all work here.

In a large bowl, combine the flour, baking powder, and sugar. Pour the wet mixture into the dry mixture and mix well. Then add the softened butter and mix just until it is incorporated. This is not the moment to go wild. Overmixing now can make the cupcakes tough, so stop as soon as the batter looks smooth.

2, Bake Cupcakes

Fill each lined cup about two thirds full using a cookie scoop or a 1/4 cup measuring cup. That little headroom lets them rise into perfect domes.

Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when you touch them lightly. Move the cupcakes out of the hot tin and onto a wire cooling rack right away.

Easy Banana Pudding Cupcakes, 2, Bake Cupcakes

The rack lets air circulate all around them, while a hot pan keeps cooking them from below. Let them cool completely. This part matters, because warm cupcakes will melt that lovely whipped cream frosting right off!

Make These ahead of time

Party tomorrow? No problem. You can bake the cupcakes the night before and store them in a gallon size zipper bag, an airtight container, or wrapped tightly in plastic wrap so they stay soft overnight. In the morning, just make the filling and frosting, then fill and decorate.

2, Make your pudding

While the cupcakes bake, whisk the two boxes of instant banana pudding mix with the four cups of cold milk in a large mixing bowl. Follow the package directions for pudding, not pie filling. Pop it in the fridge for 10 to 15 minutes so it sets up fully.

Right before filling, dice the bananas and whip them into the pudding. Those fresh banana pieces are what give the filling its classic old fashioned banana pudding flavor!

3, Fill the banana pudding cupcakes

Use a spoon, a cupcake corer, or the wide part of a piping tip to remove a small section from the top center of each cooled cupcake.
Spoon banana pudding into each opening until it sits just below the top.
Place the little cake plug back on top of the pudding.

If you are not serving right away, tuck the filled cupcakes into an airtight container in the refrigerator. Hold off on the frosting and toppings until just before serving, since they do not stay pretty for long.

Easy Banana Pudding Cupcakes, 3 , Fill the banana pudding cupcakes

4, Make the Frosting

Chill your mixing bowl and whisk, or your stand mixer bowl and whisk attachment, in the freezer for 15 to 30 minutes. Cold tools are the secret to great whipped cream! The heavy cream should be very cold too.

Beat the heavy whipping cream, vanilla, and sugar together until stiff peaks form. Then transfer the frosting to a piping bag fitted with a large cupcake decorating tip. You are ready to swirl!

5, Frost & Decorate the Banana Pudding cupcakes

Give yourself about 15 minutes before serving to finish these beauties. Pipe the whipped cream frosting onto each cupcake using a piping bag and tip, or a plastic bag with the corner snipped.

Right before serving, top each cupcake with one Vanilla Wafer and one banana slice. Do this step last, because decorating too early can turn the wafers soggy, and nobody wants that.

Easy Banana Pudding Cupcakes, 5 , Frost & Decorate the Banana Pudding cupcakes

Frost and decorate just before serving. It is the easiest way to keep the wafers crisp and the banana slices fresh.

Alternative Decoration!

Worried the banana slices will turn brown while the cupcakes sit out on the party table? Swap them for banana chips instead. They are not quite as pretty, but they hold up beautifully and still taste great.

However you decorate, the best part stays hidden until the first bite. That creamy banana pudding center is the surprise that gets everyone talking!

Ways to Use Leftover Banana Pudding Cupcake Filling

Made a little too much filling? Lucky you. This banana pudding with fresh banana pieces is delicious on its own, and it shines in plenty of other treats:

Mini banana cream pies
Banana parfaits layered with banana, granola or Vanilla wafers, and pudding
A dreamy topping for banana splits
Strawberry banana trifle with angel food cake, fresh strawberries, bananas, pudding, and whipped cream
Or just grab a spoon and enjoy it straight from the bowl. No judgment here!

Pudding mix fans will also love these Cake Mix Pudding Cookies.

Tips & Storage Information

Do not over bake. As soon as a toothpick comes out clean, they are done. Over baking makes cupcakes hard and dry.
Top just before serving. Add the frosting and garnishes right before serving. Whipped cream frosting holds for a while, but not for days.
Refrigerate leftovers. Because of the banana pudding inside, store leftover cupcakes in the refrigerator, then let them come to room temperature before serving.
Do not freeze filled cupcakes. Once filled and decorated, freezing is off the table. To freeze, pack plain baked cupcakes in a freezer safe bag or airtight container for up to six months, then let them come to room temperature before filling and decorating.

Here is the nutrition information from the source recipe, per cupcake:

Easy Banana Pudding Cupcakes, Tips & Storage Information

Nutrient	Amount per cupcake
Calories	264kcal
Carbohydrates	35g
Protein	4g
Fat	12g
Saturated fat	7g
Fiber	1g
Sugar	22g
Sodium	62mg
Cholesterol	33mg

Old Recipe!

Fun fact. This recipe first appeared using a yellow cake mix. It has since been updated with homemade vanilla cupcakes for an even better bite. If you loved that first version, the original recipe is still available separately.

FAQs

How do you fill cupcakes with banana pudding?

Let the cupcakes cool completely first so the filling stays firm. Use a spoon, cupcake corer, or the wide end of a large piping tip to remove a small plug from the top center of each cupcake. Spoon banana pudding made from two 3.4 ounce boxes of instant banana pudding mix whisked with four cups of cold milk in just below the rim, then set the plug back on top so the cupcake stays level for frosting.

Can you make banana pudding cupcakes ahead of time?

Yes. Bake the cupcake shells and mix the banana pudding a day ahead, then refrigerate both in airtight containers. Core and fill the cupcakes on serving day, then pipe on the whipped cream frosting and add a Vanilla Wafer plus a banana slice just before serving. This keeps the bananas fresh, the wafers crisp, and the whipped cream from softening.

How do you keep banana slices from turning brown on cupcakes?

Add the banana slices at the last moment, right before serving. A light toss in lemon, lime, orange, or pineapple juice slows browning through acidity, with pineapple juice adding a slightly sweeter flavor. For longer table times, use dried banana chips instead since they never brown. Bananas folded into the pudding stay pale longer because the pudding shields them from air.

Can you freeze banana pudding cupcakes?

Freeze only the plain, unfilled cupcake bases for up to six months in a freezer bag or airtight container. Thaw them at room temperature before coring and filling. Do not freeze cupcakes once filled and decorated, since the pudding texture changes and thawed banana turns grainy and watery.

Easy Banana Pudding Cupcakes with Whipped Cream and Wafer Topping

Easy Banana Cupcakes with Pudding Filling

Why You’ll Love These Cupcakes