If I could deliver pure joy in a wrapper, it’d be these Banana Pudding Cupcakes. Imagine the nostalgia of banana pudding layered with the tender crumb of a cupcake, swirled high with fluffy whipped cream, and topped off in true Southern comfort fashion with classic Nilla wafers. They’re everything you love about banana pudding—only each bite is individually magical, perfectly delightful for parties or just when you’re craving some old-school sweetness.

Ingredients You’ll Need

This recipe for Banana Pudding Cupcakes keeps the ingredients straightforward yet special: each one brings something truly delightful, whether that’s airy lift, deep banana flavor, or the nostalgic crunch of cookies. Here’s what you’ll need, and why it matters:

Whole milk: Gives the pudding its creamy base for unbeatable richness.
Granulated sugar: Sweetens both the cupcake and pudding without overpowering.
Cornstarch: Essential for thickening the pudding to that perfect, silky texture.
Kosher salt: A touch brings out all the other flavors and keeps the sweetness balanced.
Large egg yolks: Make the pudding velvety and smooth.
Unsalted butter: Adds richness—use at room temperature for best results.
Vanilla bean paste: Layers in deep flavor and those beautiful vanilla flecks.
Banana extract (optional): For extra punchy banana goodness in the pudding.
Small banana (optional): Chop and add for even more banana intensity inside.
Cake flour (or all-purpose): Ensures the cupcakes are soft and fluffy.
Baking powder: The leavening secret for a high, light crumb.
Nilla wafer crumbs: Iconic for that cookie crunch and nostalgic flavor.
Light brown sugar: Adds a subtle molasses warmth and moisture.
Mashed banana: Delivers pure banana flavor and moisture to the cupcake.
Egg: Binds everything together for perfect structure.
Vanilla extract: Enhances the banana and cookie flavors beautifully.
Heavy whipping cream: Whips up cloud-like for topping—and holds well with gelatin.
Powdered sugar: Sweetens and stabilizes the whipped cream.
Powdered gelatin: Sets the whipped cream for those perfect swirls.
Lemon juice: Keeps banana slices fresh and bright on top.
Nilla wafers & more crumbs: For irresistible garnish and crunch.

How to Make Banana Pudding Cupcakes

Step 1: Cook the Pudding

Start by scalding your milk in a pot on the stove or in the microwave—this sets the foundation for that luscious pudding. In a separate saucepan, whisk together the cornstarch, sugar, and a pinch of salt. Slowly, add the hot milk about half a cup at a time while whisking steadily to avoid lumps, letting each addition thicken the mixture gradually. Once all the milk is combined and the mixture coats the back of a spoon, take it off the heat.

Step 2: Temper and Finish the Pudding

Whisk some of your hot pudding into egg yolks to temper them—this ensures you end up with silky pudding, not scrambled eggs! Pour the egg mixture back into the pan and cook another few minutes until the pudding thickens. Off the heat, stir in the butter and vanilla bean paste (plus banana extract, if you’re using it). Strain the pudding for ultimate smoothness, then cover directly on the surface with plastic wrap and chill for at least an hour. For the ultimate banana flavor, gently fold in small banana chunks after it cools.

Step 3: Make the Cupcake Batter

Pulse your Nilla wafers in a food processor to make fine crumbs—these are the heart and soul of the cupcake base! Whisk the dry ingredients (flour, baking powder, crumbs, and salt) in one bowl, and in another, whisk together melted butter with both sugars. Add in a room-temperature egg, mashed banana, and vanilla extract. Mix in half the dry mixture, then the milk, and then the rest. Stir just until combined, keeping the batter silky and light.

Step 4: Bake the Cupcakes

Spoon the batter into lined cupcake tins, filling just halfway; Banana Pudding Cupcakes rise best this way. Bake at 350°F for 18 to 22 minutes. Let them rest in the pan for a few minutes before transferring to a wire rack to cool completely—resist the urge to top them while they’re still warm!

Step 5: Make Stabilized Whipped Cream

Combine water and gelatin, letting it bloom for a few minutes before quickly melting in the microwave. Whip heavy cream and powdered sugar together until soft peaks form, then drizzle in the cooled gelatin, and whip until firm and stable. This dreamy whipped cream holds its swoops and swirls, a perfect partner for Banana Pudding Cupcakes that need to be photo-ready and lasting.

Step 6: Assemble and Finish

Gently toss banana slices in lemon juice so they stay bright and pretty. Use a cupcake corer (or a sharp knife) to make room in the center of each cupcake, then fill with cooled banana pudding. Pipe a tall swirl of whipped cream on each one, and top with a banana slice, Nilla wafers, and a sprinkle of cookie crumbs for that true Southern finish.

How to Serve Banana Pudding Cupcakes

Banana Pudding Cupcakes Recipe - Recipe Image

Garnishes

These cupcakes shine with a generous crown of stabilized whipped cream, but don’t stop there! Adorn each one with a fresh banana slice, a whole Nilla wafer, and a little shower of wafer crumbs. If you’re feeling fancy, a tiny mint leaf or sugared mini banana chip can make your Banana Pudding Cupcakes even more enchanting.

Side Dishes

Keep things light and breezy by pairing these cupcakes with fresh fruit salad, or lean into the Southern theme with a sweet tea or creamy iced coffee. If you’re serving a crowd, little bowls of extra pudding or a platter of golden, crisp Nilla wafers are always welcome alongside Banana Pudding Cupcakes.

Creative Ways to Present

Try arranging the cupcakes on an old-school cake stand for retro charm, or nestle them individually into small mason jars for a picnic-ready dessert. For a party, line them up on a dessert board with sliced bananas, extra whipped cream, and bowls of wafer crumbs for a fun DIY topping bar. Banana Pudding Cupcakes are effortlessly elegant, so let your creativity run wild!

Make Ahead and Storage

Storing Leftovers

Banana Pudding Cupcakes hold up surprisingly well in the fridge. Place them in an airtight container, being careful not to smoosh the whipped cream. The cupcakes will keep their flavor and texture for about 2 days—just note that the banana slices on top are best if added right before serving to stay beautiful and fresh.

Freezing

If you want to make ahead, freeze the plain, undecorated cupcakes (without pudding or whipped cream) for up to 2 months. Wrap them tightly in plastic wrap and pop them in a freezer bag. Thaw at room temperature, then proceed with pudding, topping, and garnishes for Banana Pudding Cupcakes that taste as fresh as the day you baked them.

Reheating

No actual reheating needed with these treats—just be sure to let refrigerated cupcakes sit out for 10 minutes if you want that soft, tender cupcake crumb to shine. Always add garnishes like banana slices right before enjoying, for best texture and taste.

FAQs

Can I use store-bought pudding instead of homemade?

You can, especially if you’re in a hurry, but homemade pudding gives Banana Pudding Cupcakes that truly luxurious texture and deeper flavor. Plus, you can easily adjust the sweetness or add real banana for personalized results!

How do I keep the banana slices from turning brown?

Tossing banana slices in a little lemon juice does wonders to prevent browning, keeping your Banana Pudding Cupcakes looking inviting for hours. If you’ll be storing them for longer, add fresh slices just before serving.

What can I use instead of Nilla wafers?

If you can’t find Nilla wafers, any vanilla-flavored cookie or shortbread will work just fine. Even graham crackers crushed into crumbs can add a delightful crunch to these Banana Pudding Cupcakes.

Can I make these cupcakes gluten-free?

Absolutely! Swap the cake flour for a reliable 1-for-1 gluten-free flour blend and seek out gluten-free vanilla cookies. Your Banana Pudding Cupcakes will be just as dreamy for everyone to enjoy.

Can I use whipped topping instead of homemade whipped cream?

Store-bought whipped topping is a time-saver and will hold up nicely, but the stabilized whipped cream in this recipe really makes these Banana Pudding Cupcakes special. Its richness, flavor, and pipable swirl are hard to beat!

Final Thoughts

Banana Pudding Cupcakes are pure nostalgia in cupcake form and absolutely worth every minute of effort. Whether you’re charming guests at a picnic or adding a little sparkle to your weeknight dessert routine, these cupcakes promise to be a hit. Treat yourself or share with loved ones—you’re just a few steps away from a bite of pure Southern sunshine.