Homemade Banana Pudding Cupcakes from Scratch
Ingredients
- 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.
Instructions
- Make homemade banana pudding and chill.
- Bake banana cupcakes with Nilla wafer base.
- Prepare banana buttercream frosting.
- Fill cupcakes with pudding, frost, and garnish with banana and wafer.
Notes
These cupcakes are worth every minute — rich, creamy, and full of Southern charm. Use fresh, ripe bananas for the best flavor.
