Banana Pudding Cupcakes

Melissa Sperka Recipe

By Melissa Sperka MelissasSouthernStyleKitchen

40 Min
30 Min

We love cupcakes! What's not to love, right? The versatility of flavor combinations and fillings is only limited by your imagination. They don't require forks or spoons and... they're portable! This cupcake combines two desserts to make one delectable hand held treat.


1 box
vanilla cake mix [plus eggs, oil and buttermilk to prepare]
8 oz
spreadable light cream cheese
1 can(s)
sweetened condensed milk [14 ounces]
1 box
instant vanilla pudding [3.4 ounces]
1 large
frozen whipped topping thawed [16 ounces]
3/4 c
whole milk
1 c
crushed vanilla wafers
1 tsp
pure vanilla extract
3 medium

Directions Step-By-Step

Preheat the oven to 350 degrees and line two 12 cup muffin tins with liners. [Depending on how full you fill your cupcakes before baking, you'll have 18-24 cupcakes total] Prepare the cake mix per the instructions on the box except use buttermilk in place of the water. Use the same quantity of eggs and oil called for on the package. By replacing the water with buttermilk it will give the cupcakes a richer flavor. Bake according to the directions then set aside and allow the cupcakes to cool completely before filling.

While the cupcakes are baking, prepare the filling. In a medium size mixing bowl, whip together the softened cream cheese and the sweetened condensed milk for about 2-3 minutes or until fluffy. Next, add 3/4 cup of whole milk, one teaspoon of vanilla extract and the entire box of vanilla pudding. Whip the ingredients together on medium-high speed for 3-4 minutes until the mixture thickens. Fold in one cup of thawed whipped topping by hand. Cut three bananas in half lengthwise, and then cut each in half again. Cut the banana quarters into 1/3-1/2 inch chunks. Using a spatula fold the chopped bananas into the custard filling.

Using a sharp knife, cut the middle out of each cupcake leaving a 1/2 inch border around the edge. The centers are treats for the baker! When removing the centers of the cupcakes, be careful not to cut all the way to the bottom of the cupcake shell. Sprinkle half of the crushed vanilla wafer crumbs into the bottom of the cupcakes, reserving the other half for garnishing the tops. Fill the cupcakes evenly with the custard filling. To finish, pipe the cupcakes with a dollop of whipped topping and sprinkle the tops with the remaining crushed vanilla wafers. Chill thoroughly before serving. Yield: 18-24 filled cupcakes
Cook's note:
As you know, bananas begin to brown quickly, so, I recommend making these cupcakes and serving them on the same day.
If you want your cupcakes to be super filled with custard...only make 18 total.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Other Tags: Quick & Easy, For Kids

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Beth Pollard cooksfor11
Jul 9, 2013
I made these for a cupcake contest at church. They were a hit!!
Melissa Sperka MelissasSouthernStyleKitchen
Jun 15, 2012
Nancy that is wonderful! Funny thing, these don't last at my house either! Thank you for your sweet comments!
Nancy J. Patrykus Finnjin
Jun 15, 2012
I made these and my neighbors LOVED THEM....
also any cakes, etc.cooked in cones... should be eaten that day..
THey tend to get soggy the next day.
NO problem with yours...
They seem to go....POOF!!!
Melissa Sperka MelissasSouthernStyleKitchen
Jun 11, 2012
Lynn, thank you for your comments! White chocolate cream cheese sounds great! I'm thrilled you enjoyed them! :)
Carole F BakersQueen
Jun 11, 2012
Just so you know, Melissa, I used the spreadable white chocolate cream cheese only because I forgot spreadable cream cheese at the store..and the white chocolate was meant for something else I was going to make but, in a worked out fabulous. Next time I do want to try the regular cream cheese though.. :)