Dreamy Banana Cream Cupcakes

These Banana Cream Cupcakes are soft, moist, and filled with sweet banana pudding, topped with a light whipped cream frosting that tastes like banana cream pie in cupcake form. If you’re a fan of banana desserts, this one is a must. It’s homemade, but not complicated—perfect for birthdays, potlucks, or just when you’re craving something nostalgic and sweet.

Looking for more cupcake ideas? Check out my Rolo Cupcakes, Key Lime Cupcakes, or Orange Dreamsicle Cupcakes!

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This recipe came from wanting something that reminded me of banana cream pie or banana pudding, but easier to serve and a little more fun. I love that it uses real mashed bananas in the cake for that cozy flavor, and instant pudding in the middle makes the whole thing feel like a bakery treat without the extra steps.

Why You’ll Love These Banana Cream Cupcakes

• Super moist banana cupcake base made from scratch
• Creamy banana pudding center adds a sweet surprise in every bite
• Fluffy whipped topping that’s light and not too sweet
• Great for make-ahead party desserts
• Perfect way to use up overripe bananas

Helpful Tips for Making These Cupcakes

• Use ripe bananas: Spotty or brown bananas work best—they mash easily and add natural sweetness and moisture.
• Don’t skip the pudding mix in the frosting: It helps stabilize the whipped cream so it doesn’t melt or deflate quickly.
• Keep the frosting chilled: If it’s warm in your kitchen, pipe the frosting and then chill the cupcakes before serving.
• Use a piping bag or a zip-top bag: Snip the end and use it to fill and frost without any fancy tools.

Ingredients

For the Cupcakes:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 ripe bananas, mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup buttermilk

Filling:

• 1 (3.4 oz) box instant banana pudding mix
• 1½ cups cold milk

Whipped Cream Frosting (Yields enough to spread or pipe a small swirl on 12 cupcakes):

• 1 cup cold heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon dry instant vanilla pudding mix

Optional Garnish:

• Dried banana chips
• Crushed vanilla wafers
• Fresh banana slices (see storage notes below)

How to Make Banana Cream Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners

Tip: parchment or grease-proof liners prevent sticking better than standard paper!

2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl

3. In a separate large bowl, cream the butter and sugar until light and fluffy, then mix in the mashed bananas, eggs, and vanilla

4. Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, and stir just until combined

5. Scoop the batter evenly into cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean – Tip: an ice cream scoop gives consistent sizes and helps them bake evenly.

6. While cupcakes bake, whisk the pudding mix and cold milk for 2 minutes, then chill until ready to use

7. Let cupcakes cool completely, then core the center of each and fill with banana pudding – Tip: a piping tip or apple corer works great to make the perfect hole.

8. Chill your mixing bowl and beaters, then beat heavy cream, powdered sugar, vanilla, and dry pudding mix until stiff peaks form

9. Pipe or spread frosting on each cupcake and garnish with banana chips or crushed wafers if desired

Storage Instructions

These cupcakes need to be refrigerated because of the pudding and whipped cream topping.

• In the fridge: Store in an airtight container for up to 2 days.
• For longer freshness: If you’re garnishing with fresh banana slices, brush them with a little lemon juice to keep them from browning.
• Make ahead: You can bake and fill the cupcakes a day in advance. Frost them the day of serving for the freshest look.

Recipe FAQs

Can I make these cupcakes ahead of time?

Yes! You can bake and fill the cupcakes a day in advance. For the best texture, frost them the day you plan to serve. Store them in the fridge in an airtight container.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix ¼ cup of milk with ¾ teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—it works the same way in the batter.

Can I use a different flavor pudding for the filling or frosting?

Yes, instant vanilla pudding or even white chocolate pudding will work if you want something more subtle than banana. Just make sure it’s the instant kind, not cook-and-serve.

How do I keep fresh banana slices from turning brown?

If you’re garnishing with fresh banana, lightly brush the slices with lemon juice before placing them on top. This helps slow browning while keeping them fresh-looking longer.

Can I freeze banana cream cupcakes?

It’s best not to freeze them once filled or frosted, since the pudding and whipped topping don’t thaw well. You can, however, freeze the unfrosted cupcakes and add the filling and frosting after thawing.