BANANA PUDDING CUPCAKES

 

If you love classic banana pudding, you’re going to love these Banana Pudding Cupcakes! They have all the sweet banana-and-vanilla flavor of the old-fashioned dessert tucked into a soft, fluffy cupcake and topped with creamy banana frosting.

And the best part? They start with a simple yellow cake mix. No one has to know just how easy they are to make!


BANANA CUPCAKES
  • 1 box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • ¼ cup vegetable oil
  • ½ (3.4-ounce) box instant banana cream pudding mix

CUPCAKE DIRECTIONS

  1. Preheat oven to 350°F. Line cupcake pans with paper liners.
  2. Add the cake mix, eggs, water, vegetable oil, and dry banana pudding mix to a large mixing bowl.
  3. Beat with an electric mixer on medium speed for about 2 minutes, scraping down the sides of the bowl as needed.
  4. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  5. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

BANANA FROSTING

  • 1 cup butter, softened, or vegetable shortening
  • ½ (3.4-ounce) box instant banana cream pudding mix
  • 1 teaspoon vanilla extract
  • 2 teaspoons banana flavoring
  • 4 cups powdered sugar
  • 2–4 tablespoons milk or heavy cream, as needed

FROSTING DIRECTIONS

  1. Beat the softened butter or shortening until smooth and creamy.
  2. Add the dry banana pudding mix, vanilla extract, and banana flavoring and beat until combined.
  3. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition.
  4. Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches a smooth, pipeable consistency.
  5. Beat for another 1–2 minutes until light and fluffy.
  6. Pipe or spread the frosting over the completely cooled cupcakes.

GARNISH

Top each cupcake with a vanilla wafer or crushed vanilla wafers.

For even more banana flavor, add a slice of fresh banana just before serving. Fresh banana slices will begin to brown as they sit, so if the cupcakes will not be served immediately, use a slice of freeze-dried or dehydrated banana instead.

 Print Recipe
BANANA PUDDING CUPCAKES
YIELD: 24 Cupcakes





INGREDIENTS

  • 1 medium head fresh cauliflower, cut into florets, or 1 (1-pound) bag frozen cauliflower
  • 3/4 cup sour cream
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided, or bacon bits
  • 3–4 green onions, sliced and divided
  • 1 tomato, diced, for topping
  • Additional sour cream, for serving, optional
INSTRUCTIONS

  1. Preheat oven to 350°F. Lightly grease an 8×8-inch or similar-size baking dish.
  2. Cook the cauliflower until tender using the microwave or by steaming. If boiling the cauliflower, drain it very well so excess water doesn't make the casserole watery.
  3. Place the cooked cauliflower in a food processor and pulse briefly until finely chopped. Don't overprocess it—you want some texture rather than a smooth puree.
  4. In a large bowl, combine the sour cream, half of the green onions, half of the cheese, half of the bacon, and salt and pepper to taste.
  5. Stir in the chopped cauliflower until everything is evenly combined.
  6. Spread the mixture in the prepared baking dish. Sprinkle the remaining cheese and bacon over the top.
  7. Bake for about 20–25 minutes, or until heated through and the cheese is melted and bubbly.
  8. Before serving, top with the remaining green onions and diced tomato. Add a dollop of sour cream, if desired.