Banana Pudding Cupcakes + Whipped Cream Frosting

Guys, I am going to apologize in advance for all of the photographs that are going to accompany this recipe. I get so excited sometimes (about the smallest things) and can hardly contain myself.  I’m completely out of control this week, just be prepared.

These cupcakes came about because I was looking through my great grandmother’s (handwritten) recipes and decided to make this a bit of a “retro week” on YMC where I try to revamp some old school recipes- couple that with the fact that I grew up in the South and we’re going to have a grand old time.. 

Nilla wafers, oh you deliciously simple little cookie, where to begin? There was a farm house right down the street from our farm that my dad used to take me to.. Mrs. Pond’s. Mrs. P always had nilla wafers in her house and she would plop me down at the kitchen table with the box while she and my dad talked about harvesting the crops. 


Now, let’s chat about banana pudding- a quintessential dessert in Southern kitchens where I grew up. Such a simple recipe, no fuss no muss.. I think the original came from Kraft in the 1950’s. Nilla wafers, banana pudding, bananas, and whipped topping. Layered up.. delicious.

So you know I had to recreate that in cupcake form, right? Of course I did.. With a nilla wafer bottom, banana pudding stuffing, a vanilla cupcake base, and whipped cream icing- I think this might be my most fun creation yet!

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Banana Pudding Cupcakes + Whipped Cream Icing
For the Cupcakes
  1. 3 sticks unsalted butter, at room temperature
  2. 1½ cups light brown sugar, packed
  3. 4 large eggs
  4. 2 2/3 cups all-purpose flour
  5. 1 tsp. baking powder
  6. 1 tsp. baking soda
  7. ¼ tsp. salt
  8. 1 cup milk
  9. 2 tsp. vanilla extract
  10. Nilla Wafers for the bottoms and tops of cupcakes
  11. Prepared Banana Pudding (I used instant from a box mix)
For the Icing
  1. 1/4 cup of cold water
  2. 1 tsp unflavored gelatin
  3. 1 cup heavy whipping cream
  4. 1 tbsp white sugar
  5. 1/2 tsp vanilla extract
  1. For the Cupcakes
  2. Preheat the oven to 350° and line two cupcake pans with paper liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.
  4. Beat together on medium-high speed until light and fluffy.
  5. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  6. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
  7. Stir together to blend
  8. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, blend in the vanilla
  9. Place a Nilla Wafer into the bottom of each cupcake liner
  10. Divide the batter evenly between the prepared cupcake liners.
  11. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  12. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely
  13. For the Stuffing
  14. Once cupcakes are cooled completely, core each one (cut a small hole in the middle)
  15. Eat cupcake scraps (um, yes)
  16. Spoon 1 tbsp of banana pudding into the middle of the cored cupcakes
  17. For the Icing
  18. Chill mixing bowl and beaters for at least 15 minutes before using
  19. Place water in a small microwave-safe bowl
  20. Sprinkle gelatin over water and allow to soften 5 minutes
  21. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute
  22. Remove from microwave and let stand at room temperature for 10 minutes
  23. Gelatin must be liquid but not warm when added to cream
  24. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract
  25. Beat together just until beater marks begin to show distinctly
  26. Add gelatin mixture to cream, pouring in a steady stream while beating constantly
  27. Beat until stiff peaks form
  28. Spoon or pipe onto cupcakes, covering the cored hole and banana pudding
  1. The stabilized whipped cream icing recipe is from AllRecipes. The gelatin allows it to be a bit firmer and easier to hold up while piping. Although you will still most likely want to store the cupcakes in the fridge
  2. You don't need a fancy cupcake tool to core the cupcakes, either use a knife or I have an apple corer that works just fine
  3. If you have extra cupcakes, split them in half and layer them with banana pudding and the frosting in little containers. Yum!
Young Married Chic