Banana Pudding Cupcakes recipe

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Ingredients

24 vanilla wafers (such as Nilla®)
1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup mashed ripe bananas
1 ⅔ cups crushed vanilla wafers (such as Nilla®), divided
1 cup vanilla pudding
½ cup thinly sliced ripe banana
1 cup sweetened whipped cream, or more to taste

Nutrition Info

237 calories
carbohydrate: 35.4 g
cholesterol: 25.9 mg
fat: 9.8 g
fiber: 0.7 g
protein: 3.1 g
saturatedFat: 2.5 g
servingSize: -
sodium: 226.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

  2. Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.

  3. Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.

  5. Combine vanilla pudding and sliced banana in a small bowl.

  6. Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake, garnish with remaining 2/3 cup crushed vanilla wafers.

Recipe Yield

24 cupcakes

Recipe Note

Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.

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