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Banana Cream Cupcakes

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Prep Time: 10 mins    Cook Time: 15 mins

5 from 9 votes

Have you made cupcakes before, or are you making your first batch now? Whichever is the case, this banana cream cupcakes recipe is a great one to make. These are easy to rustle up and the flavor is so good. If you love banana desserts, then you will definitely love this one!

Several banana cream cupcakes on a cake stand.
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This banana cream cupcakes recipe uses a yellow cake mix which saves you time and effort, along with a banana pudding mix. Fresh banana, wafers, and cream make the perfect toppings. These are pretty little cupcakes, especially if you use cute liners as well.

Even if you’re brand new to baking, you are going to love the simplicity of these. They are straightforward to make and bake, and it’s fun to decorate them. The frosting is light and fluffy while the cakes boast the perfect amount of banana flavor.

This is a perfectly sweet recipe the whole family is going to love. Some other family favorites include my strawberry filled cupcakes or these beautiful cherry cupcakes!

Main Ingredients

The ingredients used to make banana cream cupcakes laid out on a table.

You don’t need too many ingredients to make the best banana cream cupcakes. Now instead of having to go to the bakery, you can whip these up yourself at home. Here are the key ingredients:

  • Bananas: Mash them to add a hearty texture while whole slices are used to garnish them.
  • Yellow cake mix: This is a time-saving way to make a wonderfully rich cupcake batter.
  • Vanilla extract: This flavoring is perfect in so many recipes including this one!
  • Banana instant pudding mix: To add flavor and creamy texture to the cupcake topping.
  • Nilla wafers: These vanilla wafers make a pretty garnish on top of these tasty little cakes.

Instructions Overview

Making this banana cream cupcakes recipe is simple, even if you’re quite new to baking. The first thing you need to do is preheat the oven. Next, line 24 cupcake pans with paper liners. Mash a couple of bananas then add the cake mix, eggs, oil, sour cream, milk, and vanilla. Keep mixing until the batter is smooth.

Spoon the batter into the cupcake liners. Try to get them about ¾-full because they will rise while they cook. When the cakes are ready, let them cool on a wire rack. Easy! You can now make the cream.

Mix the instant pudding mix with cream until it’s thick, then put it in a piping bag. You could also use a Ziploc bag with the corner snipped off. When the cupcakes are completely cool, you can pipe the cream on top. Add a Nilla wafer and banana slice to each one and serve!

A banana cream cupcake up close.

Common Questions

Why did my cupcakes sink?

Opening the oven door too soon can cause this annoying problem since the cool air can make them collapse or contract. Don't be tempted to peek in the oven until the end of the cooking time!

What can you add to instant pudding?

Although the banana cream topping is perfect just as it is, you might like to swap a tablespoon of the cream for a tablespoon of coconut rum! Of course, this makes it less kid-friendly but it does add a wonderfully exotic flair! For a more intense banana flavor you can add a few drops of banana extract.

Are muffin and cupcake cases the same?

Yes, and they are usually interchangeable but some muffin cases are taller than the cupcake ones because muffins are unfrosted and domed.

What can I use if I don't have cupcake liners?

You can sub parchment paper for these banana cream cupcakes. Cut out a 5-to-6-inch square then use a small glass to press it into the cupcake pan. These actually look pretty elegant and some upmarket bakeries make theirs this way.

Are Nilla wafers the same as vanilla wafers?

Yes, they are the same thing. The brand changed the name from Nabisco Vanilla Wafers to Nilla Wafers back in 1967. You don't have to use the Nabisco brand for these cupcakes either. Use any brand you want or even try a different kind of wafer altogether such as chocolate.

Can I make these ahead?

Yes, they can be prepared ahead. They are best enjoyed the day they are made, but they will still taste good a day or so later.

What can I serve with them?

These rich and tasty treats can be paired with any beverage you like. Are you making a bacon and eggs brunch on a weekend? Serve these too! They are sure to go down well as an alternative to pancakes or waffles.

How should I store them?

They can be refrigerated for several days. Let them come to room temperate before serving for the best flavor.

Can I freeze them?

It’s best to freeze just the cupcakes and then when thawed, you can add the topping.

What size cake mix do I need?

Use a single-layer cake mix to get about 24 cupcakes. The exact amount varies according to the size of the bananas and eggs you’re using as well as the cupcake liner capacity. You might end up with 18 or 26!

A banana cream cupcake with a bit taken out of it.

Chopnotch Tips

  • Bananas go brown if they’re exposed to the air. You can soak the slices for the topping in lemon or lime juice before adding them on top to prevent this.
  • Overripe bananas would work in the batter, but fresh ones look better on top.
  • Some people prefer to use banana chips as a garnish, and that works fine too.
  • Do you want to make mini cupcakes instead of regular ones? Make them in a mini cupcake pan. You will get about 40 if you do that, and remember the cooking time will be less!
  • Don’t add the cream on top until they are completely cool, for the best-looking result.
Banana cream cupcakes topped with fresh banana.

Once you’ve made these banana cream cupcakes, we guarantee you’ll want to make them again and again! They are rich, creamy, and boast delicious flavor in every bite.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Banana Cream Cupcakes

These cupcakes are not only cute but they taste amazing. Fresh banana pairs with yellow cake mix and vanilla for a rich flavor in every bite.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 15 mins
Cooling Time: 10 mins
Total Time: 35 mins
Servings: 12 cupcakes

Ingredients

For the cake:

  • 2 bananas, medium size and mashed
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup milk
  • ¼ cup oil
  • 2 teaspoons vanilla extract
  • ½ cup sour cream

For the whipped cream:

  • 2 tablespoons banana instant pudding mix
  • 16 ounces heavy whipping cream
  • banana slices, for topping
  • Nilla wafers, for topping
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Instructions

To make the cake:

  • Preheat oven to 375°F and line cupcake pans with liners.
  • Take a large bowl and add bananas to it. Finely mash them with a fork.
  • Now add cake mix, oil, eggs, sour cream, vanilla extract, and milk. Stir all ingredients until smooth.
  • Pour the mixture into cupcake liners until ¾ full and then bake for 15 minutes until a toothpick comes out clean.
  • Now let the cupcakes cool.

To make the whipped cream:

  • Pour the banana instant pudding mix into a mixing bowl and whip in the whipping cream until thick.
  • Put the whipped cream in a piping bag and pipe it onto the cooled cupcakes.
  • Place Nilla wafers and banana slices on the top and enjoy!
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Notes

  • You can soak the banana slices for the topping in lemon or lime juice before adding them on top to prevent them from turning brown.
  • Overripe bananas would work in the batter, but fresh ones look better on top.
  • Some people prefer to use banana chips as a garnish, and that works fine too.
  • Make them in a mini cupcake pan if you prefer minis. You will get about 40 if you do that, and remember the cooking time will be less!
  • Don’t add the cream on top until they are completely cool, for the best-looking result.

Nutrition Facts

Calories: 247kcal (12%), Carbohydrates: 9g (3%), Protein: 3g (6%), Fat: 23g (35%), Saturated Fat: 11g (69%), Trans Fat: 1g, Cholesterol: 101mg (34%), Sodium: 59mg (3%), Potassium: 144mg (4%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 728IU (15%), Vitamin C: 2mg (2%), Calcium: 55mg (6%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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