A Banana Pudding Cupcake with delicious homemade banana pudding flavor through and through. This is a moist cupcake filled with warm homemade banana pudding, sitting on a graham cracker crust, topped with meringue, making this truly a Banana Pudding delight!
Banana Pudding is one of my very favorite desserts. A friend of mine introduced me to a new way to make it several years ago by putting Cool Whip in with the pudding to give it a fluffy, sweet flavor. It’s the best thing I have ever had! In fact, when I was pregnant I craved it, I ate it everyday for 9 months! True story.
I came up with this idea just the other day while I was having a big bowl of banana pudding it thought it would be delicious in a cupcake! I am always thinking of new recipe ideas or how I can re-create a recipe, and I do mean all. day. long! When I wake up my first thought is what am I going to make today. I’m an early riser, so by the time 8:00 am comes, I’ve already started on a new recipe or craft. Once the sun comes out and hits my window, I’m ready to start taking photos.
It’s totally changed the way I grocery shop. I spend the longest time in the dessert isle looking at all the cake mixes thinking of all the different ways I can re-create them.
The part that makes my day is when I come up with an idea and can share it with YOU!
Now, lets get on to the cupcakes!
I filled the cupcakes with homemade banana pudding using a WILTON ROUND TIP #230, but really any tip you can push down into the cupcake will work. I filled Wilton Disposable Decorating Bags with pudding to fill the cupcakes. For the meringue I add 1 teaspoon of Wilton Meringue Powder. You can also add 1/4 teaspoon of cream of tarter if you don’t have meringue powder. The Meringue powder gives the meringue perfect peaks. You can find it here or at Michael’s in the Wilton section or any other craft store that carries Wilton. To make the crust, crush graham crackers in a plastic baggie with a rolling pin. then add butter. Mix together with a fork. It will be crumbly. Fill a cupcake pan with cupcake liners and add 1 heaping tablespoon to cupcake liners. Press into liners using the bottom of a cup or a 1/4 cup measuring cup. So the graham crackers wont stick to the bottom of the measuring cup, turn the measuring cup from one side to the other before lifting up.
Bake at 350 for 10 minutes to set before adding cake batter.
- 2 cups milk
- ½ cup all-purpose flour
- ⅔ cup packed brown sugar
- 2 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 4 to 6 medium firm bananas, sliced
- 1 Box vanilla wafers
- 1 box yellow cake mix
- 3 eggs
- ¼ cup vegetable oil
- 1 cup water
- 2 Cups crushed graham crackers or vanilla wafers-(Put in a plastic baggie and crush with a rolling pin)
- 6 Tablespoons butter
- 3 egg whites
- 1 Teaspoon meringue powder or ¼ teaspoon cream of tartar
- ¼ cup sugar
- It works out best if you make this in this order:
- Place about 12-18 graham crackers or vanilla wafers in a plastic baggie and roll with a rolling pin to crush. Measure 2 cups. Melt butter and combine crushed graham crackers with butter in a small bowl. It will be crumbly.
- Place about 2 tablespoons of graham cracker mixture into each cupcake liner. Press into liner with the bottom of a glass or the bottom of ¼ cup measuring cup. Bake 10 minutes at 350 to set.
- In a large saucepan, combine the flour and brown sugar. Stir in milk until smooth. Cook and stir over medium-high heat stirring constantly, until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gradual boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool to room temperature without stirring. Fold in the whipped cream.
- Bake the cupcakes while the pudding is cooling. Once the pudding has cooled, don't forget to add in the whipped cream.
- In a mixing bowl add cake mix, eggs, water, and vegetable oil. Fill each liner with batter pouring over graham cracker crust and bake at 350 for 25 minutes or until done. Let cool before filling them with pudding.
- *This makes more pudding than what you will need for the cupcakes. You will layer leftover pudding in a bowl with bananas, wafers, and pudding after you have filled the cupcakes.
- Beat egg whites and meringue powder or cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form and sugar has dissolved. To test rub a small amount between your fingers, if you still feel sugar granules keep mixing.
- Once cupcakes and pudding have cooled, fill each cupcake with pudding using a pastry bag. Top with meringue and place under broiler for a few minutes until meringue has browned.
For the meringue I add 1 teaspoon of meringue powder. You can find it at Joann's or Michael's in the Wilton section.
To fill the cupcakes I used a Wilton 230 Round tip but really any tip you can push down into the cupcake will work if you don't have a 230 tip.
w/Sewlicious Home Decor
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