Bananas, not only do they taste good, they are filled with minerals and Vitamins. Bananas can be used in so many different foods.
They can be used in baked goods, they can be fried, made into puddings, pies and even these awesome Banana Pudding Cupcakes.
These cupcakes are super moist and topped with a whipped cream topping. The filling is the most delectable tasting banana pudding you have ever tasted.
Be sure to follow the recipe and directions for making the cupcakes on the back of the mix you have bought.
Frequently Asked Questions:
Should I make a homemade cupcake mix?
You could, however, purchase a box cake mix to save time. Same as the pudding and the whipped topping.
How do I store these?
It is best to keep these in an airtight container in your refrigerator. They will last for up to 5 days. Ours never last that long though.
Could I use a different flavor cake and pudding?
Of course! There are many possibilities for these cupcakes. I simply am using the banana pudding cupcakes for this recipe.
Why am I using Nilla Wafers?
I have always been of the belief that Nilla Wafers add to the flavor of anything they are put in. In this case, I put one wafer at the bottom of the cupcake liner and then I crush some for the topping as a garnish.
Could I slice a banana and put a slice on the top?
This would be phenomenal. However, I would only place a slice of banana on top of the amount that you will be needing. Bananas tend to turn colors quickly, so we do not want to place them on the cupcake any sooner than serving time.
What do you need to make Banana Pudding Cupcakes
1 box Vanilla or White cake mix
1 cup of water
3 eggs
⅓ cup Vegetable Oil
24 Nilla Wafers
1 cup mashed bananas
1 ⅔ cup crushed Nilla Wafer Cookies, as garnish
1 cup vanilla pudding
½ cup thinly sliced banana
1 cup Whipped Cream topping
How to make Banana Pudding Cupcakes
FIRST STEP:
Crush the 1 ⅔ cup Nilla Wafers and set to the side
Preheat the oven to 350*, place a cupcake liner into each cup of a muffin tin
Place one whole Nilla Wafer into the bottom of each muffin cup
SECOND STEP:
Make the cake mix according to the package directions, using the vegetable oil, mix, water, and egg
a)
b)
c)
d)
e)
f)
Scoop the batter into each muffin cup, about ⅔ full
a)
b)
THIRD STEP:
Bake for 18 to 20 minutes, until a toothpick comes out clean
Transfer the cupcakes to a wire rack to cool for 30 minutes
FOURTH STEP:
Make the vanilla pudding according to directions, fold in the sliced banana
Scoop out the center of each cupcake, not all the way to the bottom
Fill each hole with the banana pudding
a)
b)
c)
Place a dollop of whipped topping on the top of the banana pudding mix
Garnish with some of the crushed cookies
a)
b)
c)
You could place a slice of banana on the top, in the center of the whipped topping, right before serving.
YAY!
YUM!
Enjoy!
YUM!
Banana Pudding Cupcakes
Ingredients
- 1 box Vanilla or White cake mix
- 1 cup of water
- 3 eggs
- ⅓ cup Vegetable Oil
- 24 Nilla Wafers
- 1 cup mashed bananas
- 1 ⅔ cup crushed Nilla Wafer Cookies, as garnish
- 1 cup vanilla pudding
- ½ cup thinly sliced banana
- 1 cup Whipped Cream topping
Instructions
FIRST STEP:
Crush the 1 ⅔ cup Nilla Wafers and set to the side
Preheat the oven to 350*, place a cupcake liner into each cup of a muffin tin
Place one whole Nilla Wafer into the bottom of each muffin cup
SECOND STEP:
Make the cake mix according to the package directions, using the vegetable oil, mix, water, and egg
Scoop the batter into each muffin cup, about ⅔ full
THIRD STEP:
Bake for 18 to 20 minutes, until a toothpick comes out clean
Transfer the cupcakes to a wire rack to cool for 30 minutes
Make the vanilla pudding according to directions, fold in the sliced banana
FOURTH STEP:
Scoop out the center of each cupcake, not all the way to the bottom
Fill each hole with the banana pudding
Place a dollop of whipped topping on the top of the banana pudding mix
Garnish with some of the crushed cookies
You could place a slice of banana on the top, in the center of the whipped topping, right before serving.
Enjoy!
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 120Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 70mgCarbohydrates 14gFiber 0gSugar 7gProtein 2g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
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