One of my favorite “mom memories” was making banana pudding cups for teacher’s appreciation week. (Thanks For Puddin’ Up With Me…Teacher Appreciation Gift) It was such a hit that I repeated it again, a few times. It was an inspiration for a cupcake when we couldn’t do teacher appreciation week this year. When I was looking for a Banana Pudding Cupcake recipe, I was sadly disappointed. There were things that started with store-bought cupcakes, boxed vanilla pudding, and more travesties.
My recipe has actual banana pudding, made from scratch. You make it first so you can focus on the cupcakes, and the pudding has set by the time the cupcakes have cooled. You can make the cupcakes from a boxed mix like I talk about below, or use my recipe: Best Yellow Cupcake Recipe from Scratch .
Ultimate Banana Pudding Cupcake Recipe
Banana Pudding is the first step:
You will need:
- 2 C Whole milk
- 1/4 C sugar
- 2 large egg yolks
- 3 TBSP cornstarch
- 1 TSP Pure vanilla extract
- 1/4 TSP kosher salt
Banana Pudding Directions
In a medium saucepan whisk together sugar, cornstarch, salt, milk,
vanilla, and egg yolks.
Cook over medium heat, whisking frequently. Cook until bubbly and
mixture begins to thicken, about 6-8 minutes. Remove from heat.
Transfer the pudding into a serving bowl or individual cups. Chill in
the fridge for a few hours.
Banana Pudding Cupcakes
If you don’t use my Best Yellow Cupcake Recipe from Scratch you will need:
- 1 box of Butter Yellow Cake mix
- 3/4 C water
- 1/3 C unsalted butter, softened
- 2 large eggs
- 1 large banana, mashed
- 1 Cupcake pan
- Cupcake liners
Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop batter into the liners until they are 3/4 full. Bake in the oven for 19 minutes or until a light golden brown. Allow the cupcakes to cool completely.
You will need:
- 2 C unsalted butter, softened
- 4 ½ C powdered sugar
- 2 tsp pure vanilla extract
- 3 – 6 Heavy whipping cream
- 3 TBSP ground cinnamon
- 1 large piping bag with star tip
- 1 container of vanilla wafer cookies
Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, and vanilla until smooth and stiff peaks are starting to form. Put your piping bag into a cup, tip down, and open the end so it falls over the rim of the cup on the outside. Scoop frosting into the piping bag, then close the edges and twist them together .
Spoon on about 1 ½ Tbsp banana pudding onto the top of the cupcake and
smooth evenly, basically frosting it.
Pipe a dollop of frosting on top of the pudding and sprinkle with a little cinnamon.
Top with a vanilla wafer cookie.