Recipe: Banana Pudding Cupcakes (improved)

2014-06-25 05.46.12

I first posted this recipe in February 2011 (if you click that link, please be kind about the early stages of my blog photography…), and it is my favorite cupcake of all time. It’s simple to make, just a doctored up cake mix and a whipped cream frosting. If you don’t like using cake mixes, fell free to use a homemade. I’m not good with vanilla cakes. Everything else I make is typically from scratch, but I can never find a white cake/yellow cake/vanilla cake recipe that turns out as moist as this one does. The original recipe has always sunk a little after baking, with this “improved” recipe, I cut the amount of oil used in half. It definitely helped with the sinking, and they were still super moist.

The other change I made was the frosting. Back in the day making homemade whipped cream used to intimidate me. Now that I know how easy it is, I do it all the time. I’m not going to lie- I love Cool Whip. Love it. I always have. I’ve never really cared for ice cream, so when I was a kid I would fix myself a bowl of Cool Whip, mix it with a little chocolate syrup and just pig out. Now that I care more about what I put into my body, I’m less comfortable serving myself and others a frosting made of hydrogenated oil and other chemicals. If you’ve made these cupcakes before, changing out the frosting didn’t change the flavor of the cupcake at all. It’s still sweet, delicious and tastes like a mixture of whipped cream & vanilla pudding, which is awesome, since that’s what it is. 😉

Banana Pudding Cupcakes


For the Cake:

  • 1 box of yellow cake mix
  • 1 3.9 ounce box of instant banana pudding
  • 1/2 cup of vegetable oil
  • 1 cup of sour cream
  • 1/2 cup of hot water
  • 4 eggs
  • 2 tsp. of vanilla
  • 24 Nilla Wafers (more if you use them for a garnish)
  • 2 Bananas; sliced

For the Frosting:

  • 1 pint of heavy cream
  • 1 cup of powdered sugar
  • 2 3.9 oz. boxes of vanilla pudding
  • 1.5 cups of milk


For the Cake:

  1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners and set aside.
  2. 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.
  3. Bake for 18-20 minutes or until a tester comes out clean.

For the Frosting:

  1. In a large mixing bowl (or bowl of a stand mixer) begin beating heavy cream with a whisk or whisk attachment.
  2. Whisk the pudding & the milk together and slowly add to the heavy cream.
  3. Mix in the powdered sugar

Frost, garnish with Nilla wafers (optional) and refrigerate. These are good when they’re freshly frosted, but they’re even better cold.


7 thoughts on “Recipe: Banana Pudding Cupcakes (improved)

  1. Susan says:

    If banana pudding doesn’t scream southern, I don’t know what does! Thank you so much for linking up with us today! I am going to get this pinned to our Celebrate Southern pin board! LOVE IT! xxoo

  2. J @ Bless Her Heart Y'all says:

    I LOVE banana cream pie, so these cupcakes are right up my alley! Banana cream anything is always popular here in Georgia! This post was a perfect fit for the Celebrate Southern link up. Thanks so much for joining us for the first link up! I’m posting this recipe on my personal Pinterest page as well as on our Celebrate Summer Pinterest board. It’s too yummy not to share! Hope to see you next week at the link up dear! xoxo

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