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Banana Pudding Cupcake

These delicious Banana Pudding Cupcakes are a homemade cupcake filled with banana pudding and topped with a tasty buttercream. The perfect handheld dessert for banana lovers!

I have a thing for anything BANANA PUDDING. I make so many recipes inspired by this classic dessert. I’ve got BANANA PUDDING POKE CAKE, BANANA PUDDING CHEESECAKE, BANANA PUDDING PIE and many more! It is one of my favorite recipes.



2 cup Whole milk
1/4 cup Sugar
2 Large Egg Yolks
3 Tbsp Cornstarch
1 Tsp Pure Vanilla Extract
1/4 Tsp Kosher Salt

Banana pudding Cupcakes:

1 box of Butter Yellow Cake mix
1 cup Water
1/3 cup Unsalted Butter (Softened)
3 Large Eggs
1 Cupcake Pan
Cupcake liners

Cinnamon Frosting:

2 cup Unsalted Butter (Softened)
4 ½ cup Powdered Sugar
2 tsp Pure Vanilla Extract
3 – 6 Heavy Whipping Cream
3 Tbsp Ground Cinnamon
1 Large Piping bag with star tip
1 Container of Vanilla Wafer Cookies



Banana Pudding Directions:
In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.
Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.
Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours.

Banana pudding Cupcakes:

Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners.

Preheat oven to 350 degrees and line cupcake pan with the liners.
Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.

Cinnamon Frosting:

Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.
Scoop frosting into the piping bag.

Decorating directions:

Spoon on about 1 ½ tbsp banana pudding onto the top of the cupcake and smooth evenly.
Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon. Top with a vanilla wafer cookie.