Go Back
+ servings
banana pudding cupcakes with white frosting and a banana on top sitting on a marble counter

Banana Pudding Cupcakes

Tara Kringlen
These banana pudding cupcakes start with a sweet and fluffy vanilla cake base. They are stuffed with a creamy mascarpone banana pudding filled with fresh chopped bananas. The proverbial icing on the cake is a light mascarpone whipped cream that tops these delicious, fresh cupcakes!
5 from 2 votes
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 335 kcal


Vanilla Cupcake

  • 1 ¼ cups (150 grams) all purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoon unsalted butter room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk 2% or whole milk

Banana Pudding Filling

  • 3 tablespoon instant vanilla pudding mix about ¼ cup + 1 tablespoon of powdered mix
  • cup milk 2% or whole milk
  • 2 oz mascarpone cheese
  • cup sweetened condensed milk
  • ¼ cup heavy whipping cream
  • 1 banana chopped

Mascarpone Frosting

  • 4 oz mascarpone cheese cold
  • 1 cups heavy whipping cream
  • cup powdered sugar
  • 1 teaspoon vanilla extract


Vanilla Cupcakes

  • Preheat oven to 350 degrees and line a cupcake pan 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 the egg and vanilla and mix well.
  • In a small bowl or pourable measuring cup, whisk together sour cream and milk.
  • Starting with the dry ingredients, add about ⅓ 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.
  • Divide the batter evenly between the cupcake tin. Bake for 14-16 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 until you are ready to fill the cupcakes.

Mascarpone Frosting

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

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 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 or a vanilla wafer if desired. Refrigerate the cupcakes until ready to serve.


  • 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!


Calories: 335kcal
Keyword banana cupcakes, banana pudding, cupcakes, filled cupcakes, mascarpone whipped cream, vanilla cupcake
Tried this recipe?Let us know how it was!