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In an ode to banana pudding, a southern classic, these Banana Pudding Cupcakes feature a banana-flavored cupcake with a vanilla wafer on the bottom, filled with homemade vanilla pudding, and topped with marshmallowy 7-minute frosting. These cupcakes taste just like an old-fashioned banana pudding dessert made from scratch. If you are looking to bake something new and exciting, this cupcake recipe is the one for you!

Let me preface today’s recipe by saying my absolute most favorite dessert in the entire world is a classic Banana Pudding! Not that fake banana flavored pudding in a box with sliced up bananas and cool whip smeared over the top.

Banana pudding cupcakes on an old baking sheet.

No way Jose!

I’m talking about the real deal. The stuff grandma used to make. The double boiler homemade vanilla pudding, the warm chunks of banana and soggy vanilla wafers, the sky-high meringue, the labor of love!

This, you guys, would win my heart forever. Just an FYI. In case, you needed to know.

A banana pudding cupcake with a bite out so the filling inside is visible.

Today’s Banana Pudding Cupcakes recipe was inspired by this ever so dreamy classic southern dessert.

I found Keebler Vanilla Wafers at Kroger and decided to put one into the bottom of each cupcake. You can’t have banana pudding without the vanilla wafers!

Vanilla wagers in the bottoms of muffin cups.

I grew up eating Keebler cookies. My mom kept them stocked in our pantry and I was allowed to have two or three as an after-school snack. So, it’s only fitting that I use a classic cookie in a recipe that mocks a classic southern dessert.

Inside the cupcake is a hidden gem of homemade vanilla pudding. I made it simple for you, though. You don’t need a double boiler for this one. It’s all done in a pot over a medium heat. If you accidentally scramble the eggs, don’t stress. Run the pudding through a fine-mesh sieve once it has finished cooking to remove any chunks.

Banana cupcakes filled with vanilla pudding.

Let’s talk about the frosting. Traditional banana pudding is topped with a delicate meringue that browns nicely under the heat of the oven. Since you can’t exactly put a filled cupcake back into the oven to cook meringue on top, marshmallow frosting seemed like a suitable alternative. And boy was it ever!

I like to pipe the frosting onto the cupcakes, but you can certainly spread it on if you wish.  Either way, these cupcakes will still taste fabulous!

Banana Pudding Cupcakes on a white background and a box of vanilla wafers behind them.

These cupcakes are certain to take you back and give you a sense of nostalgia. Especially if you grew up eating Keebler cookies and banana pudding. Banana Pudding cupcakes turned out to be the best way to combine two classics and turn them into something fun and new!

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Banana pudding cupcakes.

Banana Pudding Cupcakes

Yield: 15 cupcakes
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

In an ode to banana pudding, a southern classic, these Banana Pudding Cupcakes feature a banana flavored cupcake with a vanilla wafer on the bottom, filled with homemade vanilla pudding, and topped with marshmallowy 7-minute frosting. These cupcakes taste just like an old-fashioned banana pudding dessert made from scratch. If you are looking to bake something new and exciting, this cupcake recipe is the one for you!

Ingredients

For the filling

  • 5 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 1 cup milk
  • 2 large egg yolks, lightly beaten
  • 1 and ½ tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

For the cupcakes

  • ½ cup (113 g) unsalted butter, melted
  • 1 cup (227 g) mashed ripe banana, about 2 bananas
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120 ml) milk
  • 15 Vanilla Wafer cookies

For the frosting

  • ¾ cups (150 g) granulated sugar
  • 5 tablespoons water
  • 1 large egg white
  • ⅛ teaspoon cream of tartar

Instructions

Make the filling

  1. In a small saucepan combine the sugar, cornstarch, salt, and milk. Stir with a whisk until well combined.
  2. Bring the mixture to a light simmer over medium heat.
  3. Gradually add half of the warm milk mixture to the egg yolks while whisking continuously. Return the mixture to the pot. Cook the mixture over medium-low heat, stirring continuously until it thickens. The mixture should coat the back of a wooden spoon.
  4. Remove from heat. Stir in the butter and vanilla. Transfer the pudding to a small bowl, cover, and refrigerate for at least 2 hours.

Make the cupcakes

  1. Preheat the oven to 350ºF.
  2. In a large bowl, combine the butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
  4. Line 15 muffin cups with paper cups. Place 1 vanilla wafer into the bottom of each cup. Fill cups ⅔ full. Bake for 15-20 minutes or until the cupcake springs back when touched. Remove from the pan immediately and allow the cupcakes to cool completely on a wire rack.
  5. Cut the centers out of each cupcake. Fill the cupcakes with the vanilla pudding.

Make the frosting

  1. Combine all ingredients in a large glass bowl. Beat on low speed for 2 minutes.
  2. Bring 1 cup of water to a boil over medium heat. Place the bowl over the pot. Beat mixture on high until the stiff peaks form and the mixture reaches 145ºF.
  3. Remove the bowl from the pot and beat the mixture for 5 minutes more or until it reaches a spreadable consistency. Spread or pipe the frosting over each cupcake.

Notes

Make ahead tips

  1. Cupcakes will keep in the refrigerator for up to 5 days.
  2. Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. The filling can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.

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Nutrition Information:
Yield: 15 Serving Size: 1 cupcake
Amount Per Serving: Calories: 305Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 96mgSodium: 180mgCarbohydrates: 48gFiber: 1gSugar: 30gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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66 Comments

  1. Julia Stearns @ Healthirony says:

    These banana pudding cupcakes look so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this. Thanks for sharing!