Bananalicious Pudding Cupcakes are a decadent, banana-lover’s dream! These moist banana cupcakes are filled with creamy vanilla pudding and topped with luscious cream cheese frosting. Perfect for parties, birthdays, or simply indulging in a sweet treat, these cupcakes are as fun to make as they are to eat.
Why You Will Love Bananalicious Pudding Cupcakes
- Banana-Packed Flavor: Fresh bananas in the batter and optional pudding filling make these cupcakes bursting with banana goodness.
- Creamy Filling: The vanilla pudding center adds a delightful surprise with every bite.
- Luscious Frosting: A smooth cream cheese frosting balances the sweetness with its tangy richness.
- Customizable Garnish: Add banana slices, caramel drizzle, or crushed vanilla wafers for a beautiful and tasty presentation.
- Crowd-Pleaser: A unique twist on banana desserts that everyone will adore.
Ingredients Notes Bananalicious Pudding Cupcakes
For the Cupcakes
- Mashed Ripe Bananas (2): The riper the bananas, the sweeter and more flavorful the cupcakes.
- Sour Cream or Yogurt (½ cup): Keeps the cupcakes moist and tender.
- Unsalted Butter (½ cup): Adds richness and a soft crumb.
For the Pudding Filling
- Instant Vanilla Pudding Mix (1 packet): Creates a creamy, no-cook filling.
- Cold Milk (2 cups): Use cold milk for the pudding to set properly.
- Mashed Banana (Optional): Enhances the banana flavor in the pudding.
For the Frosting
- Cream Cheese (4 oz): Adds tanginess to the frosting, perfectly balancing the sweetness.
- Powdered Sugar (3 cups): Sweetens and stabilizes the frosting.
- Heavy Cream or Milk (1-2 tbsp): Adjusts the frosting’s consistency for easy piping or spreading.
Kitchen Equipment Needed
- Mixing bowls
- Electric hand or stand mixer
- Cupcake tin and paper liners
- Whisk
- Piping bag or small spoon for filling
- Cupcake corer or small knife
- Wire cooling rack
How to Make Bananalicious Pudding Cupcakes
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the sour cream and mashed bananas until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before filling.
Step 2: Prepare the Pudding Filling
- Whisk together the instant pudding mix and cold milk according to the package instructions.
- For extra banana flavor, stir in the mashed banana.
- Chill the pudding for at least 10 minutes to set.
Step 3: Core and Fill the Cupcakes
- Once the cupcakes are cool, use a cupcake corer or small knife to hollow out the center of each cupcake. Be careful not to cut all the way through.
- Spoon or pipe the pudding into the hollowed-out centers.
- Replace the tops of the cored cupcakes, pressing gently to seal.
Step 4: Make the Frosting
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well between each addition.
- Stir in the vanilla extract and adjust the consistency with heavy cream or milk, if needed.
Step 5: Frost and Decorate
- Pipe or spread the frosting generously onto each cupcake.
- Garnish with banana slices, a drizzle of caramel, or crushed vanilla wafers, if desired.
Serving and Storage Tips
- Serving: Serve chilled or at room temperature for the best texture. Pair with coffee or tea for a delightful treat.
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw in the refrigerator, fill, and frost before serving.
Variations
- Chocolate Banana: Add ½ cup of mini chocolate chips to the cupcake batter for a chocolaty twist.
- Peanut Butter Frosting: Replace cream cheese frosting with a creamy peanut butter frosting for a banana-peanut butter combo.
- Tropical Vibes: Top the cupcakes with shredded coconut or crushed pineapple for a tropical flair.
Helpful Notes
- Use very ripe bananas with brown spots for maximum sweetness and banana flavor.
- Allow the pudding to fully chill and set before filling the cupcakes.
- Use a piping bag for a neat, professional frosting look, or spread with an offset spatula for a rustic finish.
Tips from Well-Known Chefs
- Sally McKenney (Sally’s Baking Addiction): “Weigh your ingredients, especially flour, for precise and consistent results.”
- Ina Garten: “Always use room-temperature ingredients for smooth mixing in batters and frostings.”
- Ree Drummond (The Pioneer Woman): “Don’t overmix the batter—keeping it light ensures tender cupcakes.”
Frequently Asked Questions (FAQ)
Can I use boxed cake mix for the cupcakes?
Yes! Use a yellow or banana-flavored cake mix to save time.
What if I don’t have a cupcake corer?
Use a small knife or the back of a piping tip to hollow out the cupcakes.
Can I use homemade pudding?
Absolutely! Homemade vanilla or banana pudding works wonderfully for a richer flavor.
Do I have to refrigerate these cupcakes?
Yes, because of the pudding filling and cream cheese frosting, these cupcakes should be refrigerated.
What’s the best way to keep banana slices fresh on top?
Brush banana slices with a bit of lemon juice to prevent browning.
Bananalicious Pudding Cupcakes are a delightful dessert that combines the comforting flavors of bananas and cream with a fun surprise filling. Enjoy baking and sharing these delicious treats!
