Best Banana Pudding Cupcakes

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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. 

Banana Pudding Cupcakes

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.

Banana Pudding Cupcakes

Banana Pudding Cupcakes

Yield: 16 cupcakes
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

These delicious 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. 


  • Pudding
  • 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
  • Cupcakes
  • 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
  • Meringue
  • 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.

Did you make this recipe?

Tag @martisewlicioushomedecor on Instagram and hashtag it #sewlicioushomedecor


  1. Tara Anderson
    In the list of ingredients for the pudding you have banana but it's not indicated in the recipe where and when to include them.....
    • Sorry about that! The directions for the extra bananas were under the Meringue section...I forgot why I put them there so I moved them to the Notes section. Since the vanilla pudding recipe will make more pudding then you will need for the cupcakes, I suggested layer a bowl with vanilla wafers, sliced bananas and the remainder of the pudding. I hope you enjoy them!! :)
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  3. Love these cupcakes and the littler bit of pudding inside with the nice creamy frosting on top! Yummy :-) Cathy
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  7. Thanks for posting this at the Saturday Night Fever link party. Hope to see you back on Saturday!
  8. These cuppies look delicious! What a yummy idea to make banana pudding into cupcakes.
  9. These look delicious! I didn't like banana cream because the one and only time I tried it, someone made it with that gross, fake banana flavor extract. It ruined it forever until I met my husband. He always loved banana cream pie, and once I tried some real banana cream (without the fake flavor), I too fell in love! Your recipe is a great spin on a classic!
    • Thanks, Aida! Nothing beats the real homemade version! Glad you tried it again, now you can enjoy the real version, which is nothing like the extract or instant banana pudding! :)
  10. I love Banana pudding. These sound delicious! Thank you for sharing at The Wednesday Round Up! We hope to see you back next week!
  11. These look absolutely delicious. I never thought banana pudding could be taken to the next level, but Bravo!
  12. I am SO glad I found this post! I love cupcakes, love banana pudding...I'm definitely pinning these! Thanks for sharing!
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  16. These cupcakes certainly look super delicious!! I like the fact that you made a real pudding :)

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