Banana Pudding Cupcakes
Banana pudding cupcakes are vanilla cupcakes filled with a creamy banana pudding center and topped with banana pudding frosting. The result is an upgrade to any box cupcake mix that will delight any fans of the classic Southern pudding.
Like most Southerners, banana pudding is one of my favorite desserts.
I love all banana pudding inspired and flavored desserts like Banana Pudding Cheesecake Bars and Banana Pudding Popsicles .
And these banana pudding cupcakes do not disappoint!
They have that delightful rich, creamy pudding on the inside and fluffy banana pudding frosting on top.
Best part?
This recipe is so easy because it dresses up a box of yellow cake mix and a couple boxes of instant pudding mix.
No one will believe that these gourmet tasting banana pudding cupcakes come from boxes!
Ingredients
Let’s break this down into a two sets of ingredients- one for the cupcakes and filling and a second for the frosting.
For the cupcakes themselves you’ll need:
- Yellow cake mix– Your favorite brand. Make sure it’s a 15.25 ounce box.
- The ingredients on the cake mix box– Generally water, canola oil, and eggs
- Banana pudding mix– 1 3.4 ounce boxes of instant banana pudding mix
- Milk– Cold milk
For the frosting you’ll need:
- Banana pudding mix– A second package of pudding mix that you will use 3 tablespoons of dry mix from.
- Butter– Salted softened butter
- Sugar– Powdered
- Cream– Cream or milk
- Garnish– Banana chips and Nilla wafers
How to Make
Making banana pudding cupcakes is pretty easy since we are using the shortcuts of box cake mix and boxed instant pudding.
To do it, prepare and bake the cupcakes according to the instructions on the cake packaging.
Then let the cupcakes cool completely.
Once the cupcakes are cool, whisk together one box of pudding mix with milk until smooth in a mixing bowl.
Cover the pudding and chill it in the refrigerator while you make the frosting.
To make the frosting, beat together the softened butter and three tablespoons of dry pudding mix in a large mixing bowl until it’s smooth and creamy.
Beat in the powdered sugar, one cup at a time, to the creamed butter until all has been incorporated.
Then mix in the milk, a little at a time, just until the frosting’s your desired consistency.
Once you’ve made the frosting, you can assemble the cupcakes.
Start by making a small well in the top center of each cooled cupcake.
Fill each well with the chilled banana pudding.
Frost all of the cupcakes, then top each with a banana chip and a vanilla wafer cookie.
Serve and enjoy!
Storing Leftovers
Store leftover cupcakes in a large airtight container in the fridge for up to 3 days.
Keep in mind the longer you store the cupcakes, the more the banana pudding filling will sort of soak into the cupcakes and change the texture.
Tips and Tricks
- If your boxed cake mix calls for different ratios of water, oil, and eggs, use those instead of what’s listed here.
- To make the wells, press into the top of each cupcake with the back of a round tablespoon or cookie scoop.
- For a fancy presentation, you can transfer the frosting into a piping bag fitted with your choice of tip and pipe it onto the cupcakes.
Other Banana Pudding Desserts
Banana pudding cupcakes are an easy way to turn a boring old box of yellow cake mix into a gourmet batch of cupcakes!
Make them and enjoy!
Looking for other banana pudding desserts?
Try these:
If you’ve tried these BANANA PUDDING CUPCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Banana Pudding Cupcakes
Ingredients
- 1 15.25 oz box yellow cake mix
- 1 cup water
- 1/4 cup canola oil
- 3 eggs
- 2 3.4 oz boxes instant banana pudding mix
- 1 3/4 cups cold milk
- 4 sticks salted butter softened
- 2-3 cups powdered sugar
- 1/4 - 1 cup cream or milk
- banana chips for garnish, optional
- vanilla wafers for garnish, optional
Instructions
- Prepare and bake the cupcakes according to the boxes instructions. Then let the cupcakes cool completely.1 15.25 oz box yellow cake mix, 1 cup water, 1/4 cup canola oil, 3 eggs
- In a mixing bowl add one box of pudding mix with milk, whisking until smooth & evenly combined. Cover and chill in the refrigerator.2 3.4 oz boxes instant banana pudding mix, 1 3/4 cups cold milk
- Add the butter to a large mixing bowl and three tablespoons dry pudding mix. Beat together until smooth & creamy.4 sticks salted butter
- Add the powdered sugar, one cup at a time, to the creamed butter mixing until all has been incorporated.2-3 cups powdered sugar
- Add the milk, a tiny bit at a time, just until the frosting's your desired consistency.1/4 - 1 cup cream
- Create a small well in the top center of each cooled cupcake, and fill with the chilled banana pudding.
- Frost all of the cupcakes, then top each with a banana chip and a vanilla wafer cookie.banana chips, vanilla wafers
- Serve and enjoy!
Notes
- If your boxed cake mix calls for different ratios of water, oil, and eggs, use those instead of what's listed here.
- To make the wells, press into the top of each cupcake with the back of a round tablespoon or cookie scoop.
- For a fancy presentation, you can transfer the frosting into a piping bag fitted with your choice of tip and pipe it onto the cupcakes.
Nutrition
recipe adapted from Life With The Crust Cut Off
