Banana Pudding Cupcakes

I got the idea for banana pudding cupcakes from several blogs. But most of them were a banana cake, with a heavy buttercream frosting and a Nilla wafer for a garnish. I wanted something that Actually tasted like banana pudding.

This was perfect! The flavor was awesome and the cake was very moist. I suck at homemade whipped cream, so I used a mixture of fat free Cool Whip and vanilla pudding for the topping. I LOVED this, and will definitely make this again.

They need to be served immediately or refrigerated; and cold they taste even MORE like banana pudding. I am so in love with these cupcakes!

Banana Pudding Cupcakes (Makes 22-24 Cupcakes)

1 box of yellow cake mix
1 3.9 ounce box of instant banana pudding
1 cup of vegetable oil
1 cup of sour cream
1/2 cup of hot water
4 eggs
2 tsp. of vanilla
24 Nilla Wafers
2 Bananas; sliced

Mix all ingredients together, except the bananas and the Nilla wafers. Spoon one spoon full of the batter into the lined muffin tins. Place one cookie and then two slices of banana in the batter. Then finish filling all of the tins. The batter should completely cover the bananas.

Bake at 350 degrees for 18-20 minutes (I baked mine for 19 minutes) or until a tester comes out clean.


One 16 ounce container of Cool Whip (I used fat free)
2 3.9 ounce boxes of instant vanilla pudding
1 cup of milk

Mix the pudding and the milk until smooth. When completely mixed, fold in the whipped cream until there are no streaks.

Frost cooled cupcakes and top with crushed Nilla wafers.

Edit: I recently made these for our Easter dinner, and wanted to share a new picture. I’d say my cupcake decorating has vastly improved in the past year! (4/12/2012)

90 thoughts on “Banana Pudding Cupcakes

  1. ruthanne.forster says:

    Have you tried to fill them with a pudding center? These sound good as is, but I was just wondering if a little pudding center would make a difference. And if you use banana pudding instead of vanilla would it be too overpowering?

  2. Heather says:

    No, I haven't. With the addition of the banana slice and the nilla wafer, there isn't much of a cupcake anyway. I don't think it would stand up to pudding.

    And I don't like the flavor of banana pudding. I don't really care for the artifical taste of banana pudding, so personally I think it would be overpowering.

  3. Kali Johnson says:

    I wanted to make these for my husbands office.. They are always having desserts which he always comes home with but he never brings any so I thought these would be great. !!! And something different from typical cookies brownies and plain cupcakes.. I just wanted to ask a few questions like.. My cake mix calls for 1/2 cup V. Oil should I follow the box or your suggested 1 cup?.. Also sour cream isn't a big hit for my husband will he taste it? … Thank so much .. Love you creative recipie !!

  4. Heather West says:

    Hi there! Thanks for your comment.

    I would use the full cup of oil. I have made this (and doctored up other cake mixes with this method) so many times, and it makes the most moist cupcakes ever. And I definitely would not skip the sour cream. I HATE sour cream with a passion. If I order nachos and there is even a touch of it, I can't eat it. You can't taste it in these cupcakes though at all. It mostly makes the cupcake more dense and helps it stand up a little better to all the other stuff going on in this cupcake.

    I hope they're as big a hit at his office as they are at mine & my husbands =)

  5. Anonymous says:

    Ive made your recipe for cupcakes before, everyone enjoyed them. Today is my mom's bday and sh e requested them!! I am going to try and make a cake with your recipe. Do you think it would taste good if I drizzle icing on it and served warm instead of whip fosting?? Also do you have a recipe for breading pudding??? Thanks and I enjoy your website!!

  6. Anonymous says:

    I'm making this cupcake today for a group of people and can't wait. I do have a question…Like in a traditional banana pudding, do I layer the cupcake cups more than once? Or just use the 1 cookie and two bananas and cover with batter?

  7. Heather West says:

    Don't over mix it, and it stands up fine. Last time I made these, I over mixed the frosting, and even though it was still delicious, it wasn't as stiff and didn't hold its shape as well when I piped on the cupcakes.

  8. Anonymous says:

    These are AMAZING…I'm going to try the same recipe except with strawberry cake mix and strawberries in the cake..we'll see how this turns out lol

  9. Heidi says:

    The only boxes of instant pudding at the store here are 3.4 (I am stationed overseas in Japan) My cupcakes seemed a little dense, and I really don't know how to adjust it. They taste ok, but I think they would taste better.

  10. Heidi says:

    Ok, I adjusted (silly me) and bought 2 boxes and measure to 3.9.

    Do your cupcakes flatten when they come out of the oven?

  11. Anonymous says:

    I love this recipe! Baking them again today for Father's Day because that's what he asked for! Thanks for posting!

  12. Anonymous says:

    Tried this recipe twice. Came out very gooey like. Wasnt worth eating. Trashed them all. Frosting was the only thing that came out right. Very disappointed.

  13. Anonymous says:

    This has got to be the best recipe ever! Every time I make them people go nuts over them. Made them for a Super Bowl party yesterday and already had a few people text me asking for the recipe. I

  14. CandyCane says:

    These cupcakes are great. I used French vanilla pudding and a banana in the cake mix instead of banana pudding. I do not like the artificial banana taste. I also used cream cheese in the icing. Also used French vanilla cake mix and put one banana slice on top of wafer since I had blended one up in the cake mix. Topped with crushed wafers, a wafer and drizzled a little melted white morsels over top. Delicious!!!!!!

  15. withoutfearofreprisal says:

    I’m planning on make these today, but using the idea of mixing in vanilla pudding and a banana in the cake mix. Instead of putting a wafer and a banana slice in the batter before baking I’m going to make vanilla custard and put in with banana and wafer pieces once the cupcakes have cooled.

  16. hisrose says:

    I’ve been making these for a while now and they are amazing! Always a hit! think they’d work with chocolate cake mix?

  17. Kathy says:

    I like to add 1 snack container of natural applesauce when I am mixing a box of cake mix. The applesauce adds moister to the cake.

  18. Jenny says:

    I just made these and threw them all in the trash. What a waste! My gut told me that 1 cup of oil is excessive but I tried anyways. They left oil pooled in the bottom of my pan. They were so mushy and gross. I ended up re doing them from scratch and they came out perfect. Mushy banana + oily mushy cupcake = yuck! 😦

  19. Elaine says:

    Thank you for posting Heather. I just made these this morning and they turned out soooo yummy. I had batter left over, so I had muffins for breakfast. I can’t wait to try them with icing. Thank you again….Elaine

  20. Vanessa says:

    I’m. Confused about the pudding in the frosting. The instructions don’t say to make the pudding as it says on box then add 1 cup milk. It says add pudding to milk. I have messed it up once by using sugar and fat free instant pudding. So now I went and bought regular pudding and still not sure but I’m trying it by making pudding first. I hope I can get it right for my daughters class tomorrow. Lol

    • Heather says:

      You’re not actually going to make pudding. The 1 cup of milk mixed with the mix doesn’t make pudding. You’re just mixing the pudding with the milk to make it smooth and easy to mix into the whipped cream. The pudding mix would never dissolve if you mixed it straight into the whipped cream, that’s all the milk is there for.

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