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Banana Pudding Cupcakes

Banana Pudding Cupcakes

I love banana pudding. I love cupcakes. I see no reason why these two fitting citizens can’t make a baby.  I present to you: Banana Pudding Cupcakes.

A french vanilla flavored cake with banana cream pudding mixed into the batter along with chunks of fresh bananas and crushed Nilla Wafers. No need to get fancy with the frosting, simply top with cool with and Nilla Wafers for all the comforting flavors of banana pudding in a cupcake form.

banana pudding cupcakes recipe

This is my latest concoction using that new PHILADELPHIA Cooking Creme that I was sent last month to sample. I used the original flavor in this banana pudding cupcake recipe and I’ll have to say it’s a keeper!

The cooking creme made these babies super moist and balanced out the flavors perfectly!  The cooking cremes (which come in four flavors) are already starting to hit the shelves so be on a lookout for them in your grocery store.

Banana Pudding Cupcakes

Watch me make these Banana Pudding Cupcakes from start to finish!

4.9 from 9 reviews
Banana Pudding Cupcakes
Prep time
Cook time
Total time
Who can resist banana pudding in cupcake form!! These banana pudding cupcakes are always a hit!
Serves: 24
  • box French Vanilla Cake Mix
  • 1 box Instant Banana Cream Pudding (3.4 oz)
  • 3 Eggs
  • ½ cup(s) of Vegetable Oil
  • ½ cup(s) of Water
  • 10 ounce(s) of PHILADELPHIA Original Cooking Creme (or sour cream)
  • 1 cup(s) of Bananas, smashed
  • 2 cup(s) of Nilla Wafers, crushed (plus more for garnishing if desired)
  • 8 ounce(s) of Cool Whip
  1. In a large bowl, add in the first 6 ingredients.
  2. Mix until all of the ingredients are combined.
  3. Fold in the bananas and Nilla wafers.
  4. Line cupcake pans with cupcake baking papers.
  5. Spoon the batter into the cupcake baking papers (about ¾ full)
  6. Place the cupcakes into a preheated 350 degree oven for 18-20 minutes.
  7. When cupcakes are done, remove them from the pan and place them on a baking sheet.
  8. Place them into the freezer to cool for 10 minutes.
  9. Garnish with Cool Whip and crushed Nilla Wafers.
  10. Serve cold.
~TIPS~ Serve cold! Great for picnics and potlucks!


  1. This looks delicious, I will try it out. Thanks for the recipe.

  2. I substituted the cream cheese for Greek yogurt and I used coconut oil instead of vegetable oil because it was all I had in my house. They turned out delicious. Thank you for posting this!

  3. What other icing may i use

  4. Planning on making these this weekend to take to work on monday but was wondering what other flavor icing would be best used because the cool whip wont hold up until i serve them! Thank you

  5. I was visiting this recipe to ask for a substitute for the discontinued “cooking creme”. But I see now you have ‘or sour cream’. I made these this weekend with 8 oz of Philadelphia Cream Cheese and 2 oz almond milk I combined in a sauce pan on low heat. I came out just as well as the cooking creme. I will try the sour cream next time.

  6. Instead of the cooking creme can I use the philadelphia whipped creme? Is it the same?

  7. Philadelphia cooking creme is off the market. Have you been able to achieve the same taste and texture with a different ingredient?

    • I used 8 oz of Philadelphia cream cheese and 2 oz of almond milk (any milk or cream will probably work) in a sauce pan on low heat this weekend. Cooled while I mixed the ingredients. It came out tasting as great as it usually does.

  8. Monique, I made these (finally) tonight! Wow, my hubby called dessert “stupendous” and made me smile! I was disappointed that my Publix didn’t have the plain/original cooking creme, so I used sour cream instead. My son who doesn’t like banana pudding loved the cupcakes. I must also warn you all…the batter is amazing! I know, we shouldn’t eat raw eggs, but I’ve been doing so all my life in raw batter, cookie dough, etc. and I’m fine at 48. Thanks for a great recipe!

  9. Mmm i made a batch for my class in pee dee elementary and they loved them!

  10. Made these for a house party tonight and they were a hit! Thanks, Monique, I think all the other military wives are envious but I tell them all where I get my recipes ;)

  11. First I want to say thanks for telling me about the sour cream, it worked like a dream. Now you need to know that after I made the batter I had to send my husband out of the house. I kept catching him spooning out some batter. I took his spoon but he kept going and getting another one! They really are great and not hard to do. I did decide to do a more sturdy icing. Only because these are going to my husbands work to feed the workers there. I don’t expect them to last long. I always send them my new cakes to get all the input they can give. But I already know this is going to be a winner. Thanks for the great recipe.

  12. I’m making these tonight to serve tomorrow for thanksgiving… I almost ate all the batter while making them. These are absolutely delicious. You make me wanna to change the recipe I use for the cupcakes I make for my home business now and use yours…Great job my fellow Georgia peach!!

  13. can I substitute the real banna for anything I wanna make this for a friend but she is allergic to bannas?

  14. I’m planning on making these cupcakes. I see two different suggestions for a substitution if you can’t find the cooking creme. So should I use the sour cream or cream cheese?

    Thank you!

  15. I made these cupcakes over the weekend and OM FREAKIN’ G!!! They were so delicious and a big hit with my family and friends. I will definitely be making these again.

  16. I made these yesterday for friends and we all fell in LOVE! They were soooo delicious! I mixed the cool whip with pudding for the topping though. I can’t wait to make these again!

  17. These are SO good!!!! I made them for dessert a few days ago and I can’t get enough of them!! I omitted the cool whip on most of them and left them plain on the top – makes a great breakfast!!! I also used shortbread cookies instead of nilla wafers.

    Great recipe – will definitely make this again and again!!!! :)

  18. Eva Tutor-Velasquez

    Would they still come out okay if I substituted the cooking creme (because I can’t find Original anywhere!) for cream cheese? These look so delicious, I want to make batch after batch!

  19. The were just as Monique says in the video DEVIIIIIINE!!! I love love love these so much and can’t wait to serve them at a gathering, party, or BBQ. Thanks so much Monique!!

  20. i tried these last week and they are to die for, i though i messed up cause i used milk instead of water by mistake but they were great

  21. Made these with banana pudding from scratch and people couldn’t get over how amazing they were! Definitely a keeper for future events!

  22. These are seriously the bomb, girl :) I and everyone who’s tried them loves them!

  23. what size cake will this make?

  24. These cupcakes turned out very tasty! I will be making them again to entertain. I will be taking some suggestions from other comments though about firming up the frosting because the cool whip alone melted way too fast. Thanks for a great recipe!

  25. I made this as a whole cake and everyone went crazy for it. A friend of my husband’s drove by to tell me he needed me to make another one whenever I have time. I’m going to take it to Christmas dinner.

  26. Thanks again Diva for another great recipe!! Will definitely be making these very soon!!

  27. I made these cupcake a couple of weeks ago for a bake sale. They were sooooo good! I followed the directions exactly, they were a big hit! Thanks!

  28. Can this be made as a whole cake instead of cupcakes?

  29. Made these a few weeks ago when my husband’s family were in town. Everyone loved it! The cool whip ties it all together so well! My husband that doesnt like banana’s ate a few of these cupcakes! YUM

  30. these were delicious! I love them warm. Do you think that I (you) could make a strawberry and gram cracker version of this

  31. Make these cupcakes, they were a HIT! Family, friends and coworkers LOVED them! Thanks Diva! Keep up the great cooking!!

  32. I havent made these myself yet but a friend did, and she made it into a cake. Then she frosted it with 1:1 of whipped cream and frosting.

  33. Tried these today and they were very good. My children loved them and I think I will make them this weekened for a young girls gathering my daughter will be attending.

    The only changes I made and was by accident was used french vanilla pudding mix instead of the banana. I was suprised that they still came out tasting so much like banana pudding.

    Great recipe!

  34. With all the comments I had to try it….only changes I made (due to what I had on hand ) was I pkg of 8oz cream cheese subbed for the cooking creme. And for the topping I spiked it up by adding I container of banana flavored yogurt. It firms the Cool Whip up and allows you to pipe it on top of the cupcakes like frosting! Everyone loved these cupcakes and most ate 2 – my son at 3 … I was thinking he wouldn't stop there…then he looked at me and said " You know if I take the topping off I can eat these for breakfast"…I told him to just dump the topping out into his coffee and enjoy it all again! Awesome recipe…thanks for sharing….will definitely use this one over and over again!

  35. OMG!!!!!!! These look absolutely amazing! I'm going to make these for my hubby for Father's day….IF I can even wait that long!

  36. OMG! THESE CUPCAKES WERE DELICIOUS!! I LOVE YOUR BLOG BY THE WAY AND I RECOMMEND IT TO EVERYONE! I brought these into work for a coworker who i didn't know was allergic to bananas so i gave some away they were a hit! my husband loved them too but he did suggest that they would taste great with a cream cheese frosting so next time i make them im going to use the frosting recipe from the red velvet cake( which was incredible too). the only thing i added was 1/2 cup milk. Keep up the good work

  37. These cupcakes were amazing, they satisfied my sweet tooth craving! the only problem is I couldn't stop eating them , LOL! Thanks for putting variety in my home with your delicious recipes.

  38. Culinary Conqueror

    I made these cupcakes and they are probably the best thing I ever made/ate. They were so good I forgot to put the baking cups in the pan because I wanted to have more right away. I even blogged about them and referred people to your site. This is definitely a site I bookmarked.

  39. I got 36 cupcakes…

  40. how many cupcakes does this recipe make?

  41. Monique, Monique, Monique!
    I can't even begin to tell you how doggoned good those cupcakes are. Holy moly, I just made them tonight and I'll just say the hubby and I had to take a moment of silence in thanks for the deliciousness! LOL!!!
    Thank you again for another wonderful recipe!

  42. Yes, I would make the cupcakes that night (keep them in the refrigerator) and them add the cool whip and Nilla wafer on top in the morning. They would probably be just fine to make and frost that night but I've never let them sit prepared overnight before.

  43. These look great! Keep cooking diva! I wanna make them for a bake sale for church how do I store them overnight? Or is it better just to try and make them that morning?

  44. yes use sour cream

  45. These look so good. I can't wait to try them this weekend. Quick question though. Can you substitute sour cream or something else for the Philadelphia Cooking Creme if you can't find it in your area yet? Thanks!

  46. These are so good!! I couldn't help but make them tonight!!

    I only made one change & that was that instead of using the Nila Wafers, I used Pepperidge Farm Chessman Cookies. Paula Deen used them in her Banana Pudding Recipe.

    These are great!

  47. OMG!! I'm making these this weekend!! They look so DELISH can't wait to try them!!

  48. Hell Notes for Beauty™

    I'm going to kick in my oven's door and demand it to work for these!

  49. Holy crap! I am SO making these tonight! These look amazing. :)

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