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Banana pudding cupcakes topped with a Nilla wafer on a wire rack.
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5 from 1 vote

Banana Pudding Cupcakes

These banana pudding cupcakes are fluffy, light, and filled with decadent fresh banana pudding. The whipped cream frosting and crunchy Nilla Wafer is the perfect finishing touch!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: banana pudding cupcakes
Servings: 12 cupcakes
Calories: 477kcal
Author: Kasey Schwartz

Equipment

  • food processor
  • Cupcake tray
  • Paper cupcake liners
  • Small pot
  • Mixing bowls
  • Stand mixer with whisk attachment or electric hand mixer
  • Rubber spatula
  • Cookie scoop
  • Piping bag
  • Star tip
  • Pairing knife

Ingredients

Cupcakes

  • 1/2 cup Nilla Wafer Cookies
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup light brown sugar
  • 1 egg
  • 1 banana, mashed
  • 1 Tablespoon vanilla extract
  • 1/2 cup whole milk

Filling

  • 1 box (3.4 oz) Jello Instant Banana Cream Pudding
  • 2 cup cold whole milk
  • 1 banana, chopped into small pieces

Whipped Cream Frosting

  • 1/4 cup powdered sugar
  • 2 1/4 teaspoons cornstarch
  • 2 cups heavy cream, divided
  • 1 1/2 teaspoons vanilla extract
  • Extra Nilla Wafers

Instructions

  • Preheat the oven to 350ºF and line a cupcake tray with paper liners.
  • Add the Nilla wafers to a food processor and pulse into crumbs.
    1/2 cup Nilla Wafer Cookies
  • Add the Nilla wafer crumbs, cake flour, baking powder and salt to a large mixing bowl and whisk together.
    1 1/2 cups cake flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
  • Add the melted butter and brown sugar to a separate mixing bowl and beat to combine.
    1/2 cup melted butter, 1 cup light brown sugar
  • Add the egg, mashed banana, and vanilla to the bowl with the butter and blend well.
    1 egg, 1 banana, mashed, 1 Tablespoon vanilla extract
  • Add the dry ingredient mix to the bowl and beat to make a thick, smooth batter.
  • Stir in the milk.
    2 cup cold whole milk
  • Scoop about ¼ cup of the batter into each cupcake liner. The cupcake cavities should be about ½ way full.
  • Bake the cupcakes for 20 minutes. The tops will be golden brown and they will spring back to the touch.
  • Remove the cupcakes from the pan and let cool on a wire cooling rack.
  • While the cupcakes cool, make the pudding. Whisk together the pudding mix and cold milk for about 1 minute. Let the mix sit to thicken for 5 minutes. Stir in the chopped banana.
    1 box (3.4 oz) Jello Instant Banana Cream Pudding, 1/2 cup whole milk, 1 banana, chopped into small pieces
  • Next, make the whipped cream frosting. Add the powdered sugar and cornstarch to a small pot and whisk together. Add ½ cup of the heavy cream and whisk again. Heat the mix over medium heat, whisking constantly until it starts to thicken. It will look like thick pudding.
    1/4 cup powdered sugar, 2 1/4 teaspoons cornstarch, 2 cups heavy cream, divided
  • Remove the pot from the heat.
  • Add the remaining heavy cream and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Whip the mix until it forms soft peaks.
    1 1/2 teaspoons vanilla extract
  • Slowly whisk in the thickened heavy cream then whisk the mix until it forms stiff peaks.
  • Use a small pairing knife to cut a circle in the center of each cupcake. Try to make a hole about ½ inch round and ½ way down into the center of each cupcake. Remove the center cake. (See notes)
  • Fill the hole in each cupcake with the pudding. It is okay if a little is on the top of the cupcake as well.
  • Use a piping bag fitted with a star tip to pipe the whipped cream frosting onto each cupcake.
  • Top each cupcake with an extra Nilla Wafer then enjoy!
    Extra Nilla Wafers

Notes

Use a large piping tip to remove the center of the cupcake. Press the piping tip into the center of the cupcake and twist to remove the center cake. This is an easy way to make the holes in each cupcake. 

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 314mg | Potassium: 295mg | Fiber: 1g | Sugar: 36g | Vitamin A: 935IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 0.5mg