Blueberry Banana Pudding Cupcakes

Well, folks, after 4 months of silence, I’m finally back in the saddle again. I love baking, especially cupcakes, but lately life kept getting in the way for me to take time and actually do it. Add to that the chronic pain I have in my back, and I just wasn’t feeling good enough. But I kicked myself in the butt this week, and I made these little beauties. They are delicious. Fresh blueberries and bananas, mixed with sour cream and instant banana pudding, really made these moist and scrumptious. And now you can make them, too!

IMG_0054Blueberry Banana Pudding Cupcakes

yields 18 cupcakes


  • 1 1/2 cup flour
  • 1 tsp. baking powder
  • 1/4 cup instant banana pudding dry mix
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 2 bananas
  • 1/2 cup blueberries
  1. Preheat oven to 350 degrees. Line cupcake pans with liners, or spray wells with cooking oil.
  2. In a small bowl, whisk together flour, baking powder, and pudding mix; set aside. In another small bowl, mash bananas with sour cream; set aside.
  3. In the bowl of a stand mixer, beat butter and sugar for 2 minutes. Add eggs, one at a time, and mix until incorporated. Add vanilla extract. Add flour mixture on low speed, alternating with the banana/sour cream mixture, until fully combined. Fold in blueberries, careful not to overmix.
  4. Fill liners 1/2 to 2/3 full; bake for 16-20 minutes. Cool completely on wire racks.


  • 1/2 cup butter, softened
  • 1/2 cup Cool Whip
  • 1 tsp. vanilla extract
  • 2 Tbsp. instant banana pudding dry mix
  • 2-3 cups powder sugar
  • 2 tsp. milk OR cream
  • vanilla wafer cookies, for topping
  1. In the bowl of a stand mixer, beat butter and Cool Whip for 2 minutes. Add vanilla extract.
  2. Turn off mixer and add instant pudding to batter.
  3. Slowly add powder sugar in 1/2 cup increments on low speed, adding the milk/cream in between to smooth it out if it thickens.
  4. Pipe onto cupcakes (I used Wilton 2D tip), and top with vanilla wafer cookies. Freeze remaining cupcakes.
  5. Enjoy!

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