Yield: 18-24 cupcakes

Banana Pudding Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes

Crazy moist and fluffy, these Banana Pudding Cupcakes are the perfect dessert!


For the cupcakes:

  • 1 box white cake mix
  • 1 box (3oz) instant banana cream pudding mix
  • 1 cup canola oil
  • 3 large eggs
  • 1 cup lemon lime pop (Sprite, etc)

For the frosting:

  • 1 box (3oz) instant banana cream pudding mix
  • 1 cup skim milk
  • 12 oz frozen whipped topping, thawed
  • banana chips, optional, for garnish


  1. Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. (I love these no fade liners!) Set aside.
  2. In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and pop. Beat until light and fluffy (about two minutes).
  3. Using a large metal scoop (3 Tbsp), fill cupcake liners about ⅔ full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
  4. For the forsting, combine pudding mix with milk. Whisk until blended. Fol in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
  5. Using a cookie scoop, dollop the frosting onto the cooled cupcake and add banana chips for garnish. Store in refrigerator for up to 3 days, ENJOY!

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