Banana Pudding Cupcakes

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Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.


  • 24 vanilla wafers (such as Nilla®)
  • 1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup mashed ripe bananas
  • 1 ⅔ cups crushed vanilla wafers (such as Nilla®), divided
  • 1 cup vanilla pudding
  • ½ cup thinly sliced ripe banana
  • 1 cup sweetened whipped cream, or more to taste


Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.

Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.

Combine vanilla pudding and sliced banana in a small bowl.

Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

Preparation time: 35 mins
Cook time: 18 mins
Total time: 1 hr 23 mins
Servings: 24 – Yield: 24 cupcakes



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