Tender banana cupcakes topped with fluffy vanilla buttercream and crushed vanilla wafers—these banana pudding cupcakes capture the flavor of the classic Southern dessert in cupcake form.
If you want a fun twist on the usual vanilla and chocolate cupcakes, try these banana pudding cupcakes. Moist and banana-forward, they’re finished with a creamy vanilla buttercream and a crunchy layer of crushed vanilla wafers. Most ingredients are pantry staples, and you can bake a batch in under an hour.
More Uses for Ripe Bananas
Banana Pudding Poke Cake | Banana Pudding Cheesecake | Banana Cake Recipe
Ingredient Notes
Switching from boxed mixes to a from-scratch recipe is easier than it sounds. With straightforward steps and common ingredients you likely already have, you’ll get richer flavor and better texture. For the cupcakes you’ll need white sugar, ripe bananas, butter-flavored shortening (or softened butter if preferred), all-purpose flour, baking soda, baking powder, vanilla extract, eggs, and a pinch of salt. For the topping, use softened butter, powdered sugar, heavy cream, vanilla, and vanilla wafers for garnish.
How to Make Banana Pudding Cupcakes
Preheat your oven to 350°F (175°C). In a small bowl, mash about three medium bananas to yield 1 cup of mashed banana. Set aside.
In a large bowl, combine 1 1/2 cups white sugar, 1/2 cup butter-flavored shortening (or softened butter), 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon vanilla, 2 eggs, and a pinch of salt. Add the mashed banana, then gradually stir in 2 cups of all-purpose flour until the batter is just combined. Avoid overmixing for tender cupcakes.
Line a muffin pan with paper liners or grease the cups. Fill each cup about two-thirds full. Bake on the middle rack at 350°F for 20–22 minutes. Reduce the oven temperature to 225°F and bake an additional 10 minutes. Remove from the oven and cool completely on a wire rack before icing.
While the cupcakes bake, crush about half a box of vanilla wafers in a food processor or by placing them in a bag and rolling with a rolling pin. Reserve the crumbs to garnish the frosted cupcakes.
For the vanilla buttercream: beat 1 cup softened butter in a large bowl until creamy. Add a pinch of salt and 3 teaspoons vanilla. Gradually beat in 4 cups powdered sugar, adding 2–3 tablespoons heavy cream as needed to reach a smooth, spreadable consistency.
Pipe or spread the buttercream onto cooled cupcakes and sprinkle with the crushed vanilla wafers for texture and flavor.
Frequently Asked Questions
How can you tell when cupcakes are done? Gently press the top of a cupcake—if it springs back, it’s done. Alternatively, insert a toothpick into the center; it should come out clean or with a few dry crumbs. Avoid overbaking to keep cupcakes moist.
How to ripen bananas quickly Use ripe, soft bananas for best flavor. To speed ripening, wrap bananas (or a ripe apple) in foil or place them in a paper bag at room temperature—ethylene gas will accelerate ripening. For a fast method, bake unpeeled bananas on a sheet at 300°F for 15–30 minutes until the peels turn black, or microwave pierced bananas in 30-second intervals until softened.
How many bananas in a cup? About three medium bananas yield one cup of mashed banana. One pound of bananas is roughly three to four medium bananas, so one pound (or slightly less) will produce the cup needed for this recipe.
Storage
How long do cupcakes last? Frosted cupcakes stored at room temperature in an airtight container will keep about three days. Unfrosted cupcakes can be refrigerated for up to seven days if you prefer to frost them the day you serve them.
Can you freeze cupcakes? Yes—unfrosted cupcakes freeze well for up to six months if stored in an airtight container. Thaw in the refrigerator or at room temperature before frosting.
More Cupcake Ideas
Maple Bacon Cupcakes | Black Forest Cupcakes with Buttercream | Pineapple Upside Down Cupcakes | Chocolate Peanut Butter Cupcakes
📖 Recipe
Banana Pudding Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups white sugar
- 1 cup mashed bananas (about 3 medium bananas)
- 1/2 cup butter-flavored shortening (or softened butter)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 eggs
- Pinch of salt
For the Vanilla Buttercream
- 4 cups powdered sugar
- 1 cup butter, softened
- 3 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
- Pinch of salt, to taste
- 1 box vanilla wafers, crushed for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
- In a small bowl, mash 3 bananas to make about 1 cup of mashed banana.
- In a large bowl, combine sugar, shortening (or butter), mashed bananas, baking soda, baking powder, vanilla, eggs, and salt. Gradually add flour and mix until just combined. Do not overmix.
- Fill each muffin cup about two-thirds full and bake for 20–22 minutes at 350°F.
- Reduce oven temperature to 225°F and bake an additional 10 minutes. Remove and cool completely.
For the Icing/Topping
- Cream the butter in a large bowl. Add salt and vanilla. Gradually add powdered sugar and beat until smooth. Add heavy cream a tablespoon at a time until you reach desired consistency.
- Pipe or spread the buttercream onto cooled cupcakes. Crush about half a box of vanilla wafers and sprinkle on top as a garnish.
Nutrition
Calories: 580 kcal | Carbohydrates: 85 g | Protein: 3 g | Fat: 25 g | Saturated Fat: 12 g | Cholesterol: 71 mg | Sodium: 240 mg | Potassium: 141 mg | Fiber: 1 g | Sugar: 66 g
