Sharing is caring!

Vanilla Pudding Cupcakes

These Vanilla Pudding Cupcakes are soft, fluffy, and filled with a rich, creamy vanilla pudding center that makes every bite absolutely irresistible. Topped with a swirl of homemade vanilla buttercream frosting, these bakery-style cupcakes are perfect for birthdays, baby showers, holidays, potlucks, or anytime you’re craving a classic homemade dessert.

The surprise vanilla pudding filling keeps the cupcakes incredibly moist while adding a smooth, creamy center that everyone loves. They’re easy enough for beginner bakers but impressive enough to serve at special occasions.

If you’re looking for a homemade cupcake recipe that’s guaranteed to disappear fast, these Vanilla Pudding Cupcakes are it!

Why You’ll Love This Recipe

• Soft, fluffy vanilla cupcakes
• Creamy vanilla pudding filling
• Bakery-style dessert
• Easy to make
• Perfect for birthdays and parties
• Great make-ahead dessert
• Kid-friendly recipe

Ingredients

Vanilla Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk

Vanilla Pudding Filling

• 1 (3.4-ounce) box instant vanilla pudding mix
• 2 cups cold milk

Vanilla Buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons heavy cream or milk

How to Make Vanilla Pudding Cupcakes

Step 1

Preheat the oven to 350°F.

Line a 12-cup muffin pan with cupcake liners.

Step 2

Whisk together the flour, baking powder, and salt.

Step 3

Cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time.

Mix in the vanilla.

Step 4

Alternate adding the flour mixture and milk until a smooth batter forms.

Step 5

Fill the cupcake liners about ⅔ full.

Bake for 18 to 20 minutes, or until a toothpick comes out clean.

Cool completely.

Step 6

Prepare the instant vanilla pudding according to the package directions.

Refrigerate until thickened.

Step 7

Using a cupcake corer or small knife, remove the center of each cupcake.

Fill each cupcake with vanilla pudding.

Step 8

Pipe or spread vanilla buttercream over the tops.

Garnish with sprinkles, vanilla wafers, or white chocolate curls if desired.

Tips for the Best Cupcakes

• Don’t overmix the batter.
• Fill the cupcakes only after they’ve completely cooled.
• Chill before serving for the best pudding texture.
• Use a piping bag to easily fill the cupcakes.

Fun Variations

• Chocolate Pudding Cupcakes
• Banana Pudding Cupcakes
• Cheesecake Pudding Cupcakes
• Lemon Pudding Cupcakes
• Cookies and Cream Cupcakes
• Strawberry Filled Cupcakes

Storage

Store covered in the refrigerator for up to 4 days because of the pudding filling.

Frequently Asked Questions

Can I make these ahead?

Yes! They’re even better after chilling for a few hours.

Can I use homemade pudding?

Absolutely! Homemade vanilla pudding works beautifully.

Can I freeze them?

Freeze the unfilled cupcakes. Add the pudding and frosting after thawing for the best texture.

More Cupcake Recipes You’ll Love

If you love homemade cupcakes, be sure to try my Chocolate Cupcakes, Funfetti Cupcakes, Strawberry Cupcakes, Lemon Cupcakes, Red Velvet Cupcakes, and Carrot Cake Cupcakes.

Jennie’s Thoughts

These Vanilla Pudding Cupcakes are soft, creamy, and every bit as delicious as they look. The fluffy vanilla cupcake paired with a silky pudding center and rich buttercream frosting creates the perfect bakery-style dessert for birthdays, celebrations, or simply satisfying your sweet tooth. They’re guaranteed to become one of your favorite homemade cupcake recipes.