Best Banana Pudding Cupcakes
These delicious and best banana pudding cupcakes are filled with 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. A for sure crowd pleasing dessert.
These banana cupcakes taste like banana pudding in a cake. They are lined with a graham cracker crust, then topped with cake batter. Tip: You can also substitute the graham crackers for vanilla wafers.
After the cupcakes have baked and cooled, I used a Wilton 230 Round tip to fill the cupcakes with homemade banana pudding. This tip is made especially for filling cupcakes because it’s extra long so it goes down into the cupcake. Another option is to cut out the center of the cupcake, fill it, then add the center back onto the cupcake. A little more work is required and more of a mess!
The meringue is made using meringue powder and egg whites. Here are my tips for how to make the perfect meringue. The meringue powder gives you peaks and makes your meringue more thick. So, if you’ve never been able to master meringue or it’s always too thin, meringue powder is the secret, you can also use cream of tarter.
Where Can I Buy Meringue Powder
Meringue powder can be found at Amazon, Walmart, Joann’s or Michaels.
- 2 cups milk
- 1/2 cup all-purpose flour
- 2/3 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
- 1/4 cup vegetable oil
- 1 cup water
- Graham Cracker Crust
- 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 1/4 teaspoon cream of tartar
- 1/4 cup sugar
It works best if you make it in this order:
Graham Cracker Crust
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 1/4 cup measuring cup. Bake 10 minutes at 350 to set.
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.
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.
*This makes more pudding than what you will need for the cupcakes. You can either half the recipe or make the entire serving and pour remaining 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 to see if the sugar has dissolved, rub a small amount of meringue between your fingers, if you still feel sugar granules keep mixing.
Once the cupcakes and pudding have cooled, fill each cupcake with pudding using a pastry bag. Top with meringue and place under broiler for 30 seconds - 1 minute until the meringue has browned.
Watch the meringue closely when you put it under the broiler! It only takes 30 seconds or 1 minute to brown. Otherwise, it will burn very quickly. Don't take your eye off of it!
For the remainder of pudding, cover the bottom of a bowl with sliced bananas and wafers, pour in 1/2 of pudding then add another layer of bananas and wafer and pour in remaining pudding. Top with crushed up wafers and banana slices.
You can find meringue powder here or at Joann's or Michael's in the Wilton section.
To fill the cupcakes I used a Wilton 230 Round tip.
I used these Wilton disposable bags to fill the cupcakes.
To crush the graham crackers, put them in a plastic ziplock bag and roll over it with a rolling pin.