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banana pudding cupcakes with sliced banana on top
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Banana Pudding Cupcakes

Vanilla cupcakes filled with an easy no bake mascarpone banana pudding and topped with mascarpone whipped cream. These cupcakes are so delicious and highlight that fresh banana flavor.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 16 minutes
Chilling Time 1 hour
Total Time 1 hour 56 minutes
Servings 24 cupcakes
Calories 335kcal
Author Tara Kringlen

Ingredients

Vanilla Cupcake

  • 2 ¼ cups all purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp kosher salt
  • 1 ½ cup sugar
  • 12 tbsp unsalted butter room temperature
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup sour cream
  • ¾ cup milk 2% or whole milk

Banana Pudding Filling

  • Half of a 3.4 oz box instant vanilla pudding mix about ¼ cup + 1 tbsp of powdered mix
  • 2/3 cup milk 2% or whole milk
  • 4 oz mascarpone cheese
  • 2/3 cup sweetened condensed milk
  • ½ cup heavy whipping cream
  • 1 banana chopped

Mascarpone Frosting

  • 8 oz mascarpone cheese cold
  • 1 ½ cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

Vanilla Cupcakes

  • Preheat oven to 350 degrees and line a 2 cupcake pans with paper liners.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside.
  • In a stand mixer or in a large bowl and a hand mixer, cream together butter and sugar for about 3-4 minutes, until light yellow and fluffy on medium/medium high speed.
  • Add eggs, one at a time, mixing well and scraping the sides of the bowl after each addition.
  • In a small bowl or pourable measuring cup, whisk together sour cream, milk and vanilla. Set aside.
  • Starting with the dry ingredients, add about 1/3 to the butter mixture and beat until combined.
  • Add half of the milk/sour cream mixture and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients.
  • Pour batter into each cupcake liner filling about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
  • Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool the rest of the way.

Banana Pudding Filling

  • In a bowl, combine the milk and instant pudding and mix well. Using a stand mixer or hand mixer, combine the sweetened condensed milk and mascarpone and beat until smooth.
  • In a separate bowl, whip heavy whipping cream to soft peaks and then fold into the mascarpone mixture. Combine the mascarpone mixture with the vanilla pudding and mix until smooth.
  • Fold in the chopped bananas. Refrigerate for

Mascarpone Frosting

  • Using a stand mixer or a medium bowl and a hand mixer, whip the mascarpone cheese and powdered sugar until creamy, about 1 minute.
  • Add the heavy cream and vanilla and continue to whip on medium to medium high speed until stiff peaks form, about xx minutes.

Assembling the Cupcakes

  • Use a sharp paring knife or cupcake corer to create a hole in the middle of the cupcake (see pictures in post). Discard the cake that was cut out (or eat it!).
  • Using a spoon or small cookie scoop, scoop about 1-2 teaspoons of banana pudding into each cupcake.
  • Frost the cupcakes using a knife or pipe the frosting using a bag and pastry tip. Top with a banana slice and vanilla wafer if desired. Refrigerate the cupcakes until ready to serve.

Notes

  • Cupcakes are best served cold from the refrigerator. 
  • Keep assembled cupcakes covered tightly in an airtight container in the refrigerator for 2-3 days. 
  • You'll have extra banana pudding mixture after filling the cupcakes. I suggest layering it with vanilla wafers, shortbread cookies or golden oreos in mason jars for 2 desserts in one!