🍌 Homemade Banana Pudding Cupcakes from Scratch (Southern Favorite)

A Southern Dessert You’ll Fall in Love With

There are desserts that bring back childhood memories, and then there’s banana pudding — sweet, creamy, and layered with love. Now imagine that classic flavor wrapped up in a soft, tender cupcake with a surprise pudding center and topped with silky frosting, a banana slice, and a Nilla wafer. Yep, it’s as heavenly as it sounds.

These Homemade Banana Pudding Cupcakes from Scratch are for the serious dessert lover. Everything from the pudding to the frosting is made from scratch, and the results are pure magic. They’re the kind of cupcakes that get people talking, smiling, and sneaking seconds when they think no one’s looking.

If you’re ready to commit to something truly special, these cupcakes will be your next baking obsession. (And if you’re not ready? No judgment — I’ve got an easier boxed version for you too!)

❤️ Why You’ll Love This Recipe

All from scratch: Homemade pudding, frosting, and cake for unbeatable flavor.
Creamy surprise center: Each cupcake hides a creamy banana pudding filling.
Soft, moist cake: Perfect crumb thanks to sour cream and buttermilk.
Nostalgic flavor: Just like Grandma’s banana pudding — in cupcake form!
Picture-perfect: Each topped with a banana slice and Nilla wafer for that classic Southern touch.

🥘 Ingredients You’ll Need

For the Cupcakes

1⅓ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup butter, melted
¼ cup oil
2 large eggs
1 tsp vanilla extract
1 tsp banana extract
½ cup sour cream
½ cup buttermilk
36 Nilla wafers (for base and garnish)
2 bananas, sliced
1 lemon, juiced (for coating banana slices)

For the Homemade Banana Pudding Filling

½ cup sugar
2 tbsp cornstarch
2 cups half & half
4 egg yolks
2 tbsp butter
2 tsp banana extract
1 tsp vanilla extract
2 ripe bananas, mashed

Optional shortcut: Use 1 box of instant banana cream pudding — just follow the box directions if you want to simplify.

For the Frosting

1 cup unsalted butter, softened
2 tsp banana extract
2–3 tbsp heavy cream
5 cups powdered sugar

🔪 Step-by-Step Instructions

Step 1: Make the Pudding

In a saucepan, whisk together sugar, cornstarch, half & half, and egg yolks until smooth.

Place over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8–10 minutes).

Remove from heat and stir in butter, banana extract, and vanilla extract. Cool in the refrigerator for 30 minutes, then stir in mashed bananas.

Step 2: Bake the Cupcakes

Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.

Add one Nilla wafer to the bottom of each liner.

In a large bowl, beat together melted butter, oil, and sugar until creamy. Add eggs one at a time and mix until light and fluffy. Stir in vanilla and banana extracts.

Mix in sour cream and buttermilk, then sift in flour, baking powder, baking soda, and salt. Stir until smooth but don’t overmix.

Scoop batter evenly into liners (about 3/4 full). Bake for 14–16 minutes, or until a toothpick comes out clean. Cool completely.

Step 3: Make the Frosting

In a large bowl, whip butter until pale and fluffy (3–4 minutes). Add banana extract and heavy cream. Gradually mix in powdered sugar, one cup at a time, until thick, creamy, and pipeable.

Step 4: Assemble the Cupcakes

Cut out a small circle from the center of each cupcake, being careful not to cut all the way to the bottom. Fill the hole with chilled banana pudding using a piping bag or spoon.

Pipe frosting on top using your favorite tip. Toss banana slices in lemon juice, pat dry, and top each cupcake with a banana slice and Nilla wafer.

💡 Expert Tips

Room temperature ingredients make for smoother batter and even baking.
Don’t skip the sour cream — it keeps your cupcakes soft and moist.
Use real banana extract for that bakery-style flavor.
Make ahead: Bake cupcakes and pudding a day early, then fill and frost before serving.
Short on time? Use boxed yellow cake mix and instant pudding for a semi-homemade version.

🍽️ Serving Suggestions

Serve chilled for a pudding-like experience.
Add crushed Nilla wafers on top for extra crunch.
Pair with a tall glass of milk or sweet tea for the perfect Southern treat.
These cupcakes make the sweetest addition to baby showers, birthdays, or Sunday dinners.

🪂 Storage & Make-Ahead Notes

Refrigerate: Store in an airtight container up to 3 days.
Do not freeze: The pudding filling won’t hold up well when frozen.
Make ahead: Cupcakes and frosting can be made up to 2 days early. Fill and garnish before serving.

❓ FAQs

Q: Can I use boxed pudding mix instead?
A: Yes! It’s a great shortcut when you’re short on time.

Q: How do I keep the bananas from browning?
A: Toss slices in lemon juice and pat them dry before placing on cupcakes.

Q: Can I make these as mini cupcakes?
A: Absolutely! Just reduce baking time to 10–12 minutes.

Q: What kind of piping tip should I use?
A: A large star or round tip works beautifully for this recipe.

🥰 Conclusion

These Homemade Banana Pudding Cupcakes from Scratch are everything you love about banana pudding wrapped up in cupcake form — sweet, creamy, nostalgic, and completely irresistible. Whether you make them for a special occasion or a lazy Sunday, they’re guaranteed to bring smiles (and probably a few recipe requests!).

If you try this recipe, leave a comment below and share how it went! Don’t forget to pin this recipe on Pinterest so you can come back to it whenever the craving hits. 🍌✨