Best Banana Pudding Cupcakes Recipes

BANANA PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
• 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.
• 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.
• Combine vanilla pudding and sliced banana in a small bowl.
• 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.

BANANA PUDDING CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

BANANA PUDDING CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
• Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
• Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.

BANANA PUDDING CUPCAKES (LIKE THE ACTUAL DESSERT!)

Steps:

• Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
• Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
• For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
• Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
• Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
• Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
• Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
• Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
• Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
• While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
• In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
• To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
• Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
• Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
• Just before serving, stand a banana slice in the whipped cream; serve.
• Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.

ALMOST SUGAR FREE BANANA PUDDING CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line 24 muffin cups with baking cups.
• 3. Place a vanilla wafer in the bottom of each cup.
• 4. Combine cake mix, water, oil, and eggs into a large mixing bowl.
• 5. Mix at low speed for 1 minute, then medium speed until smooth.
• 6. Fill baking cups 2/3 full. (Easiest way is to use an ice cream scoop.)
• 7. Bake for 20 - 25 minutes. Check each cake with a toothpick to ensure they are baked thoroughly.
• 8. Let cakes cool completely.
• 9. While cakes are cooling, mix your pudding by adding the milk to the mix, and stirring well with a whisk. Refrigerate until set. (Usually 5-10 minutes).
• 10. Once the cakes are completely cooled, fill them with banana pudding, by using one squirt per cake.
• 11. Top with Cool Whip.
• 12. Refrigerate until ready to serve. (For best results, prepare cakes the night before serving.)

BANANA PUDDING CUPCAKES RECIPE - (4.6/5)

Steps:

• How I made them: I prepared Betty Crocker Golden Vanilla cake mix for the cupcakes. When they were cooled completely, I used a thin, sharp knife to hollow out the centers of cupcakes as shown in one of the photos above. For the pudding filling: I whisked sugar free / fat free instant white chocolate pudding mix with 1 1/3 cup skim milk (and a drop of yellow liquid food color) then refrigerated. Meanwhile, with a mixer on high speed, I beat a pint of whipping cream with 6 tablespoons confectioners sugar and 1/2 teaspoon vanilla extract until stiff peaks formed. Then, I folded a scant one-third of the whipped cream into the chilled pudding, then added the diced bananas to it. (The remaining whipped cream is used for the top.) I filled the cupcake holes with the banana pudding filling, just to the top of the cupcakes. I then dolloped whipped cream over the top of the filling. I garnished tops of cupcakes first with crushed vanilla wafers then with a single vanilla wafer and a slice of banana.

BANANA PUDDING CUPCAKES RECIPE - (4.2/5)

Steps:

• Bake the cupcakes according to box directions (mine called for 1 cup water, ¼ oil, 3 eggs) Meanwhile mix one small box banana pudding with 1¾ cup milk. Refrigerate. While cupcakes are cooling make banana butter cream by whipping your butter with 3 Tablespoons of dry banana pudding mix. Now add in your powdered sugar one cup at a time until thick. Now add in your cream or milk just a little at a time until you get the frosting consistency you like. Hollow a small well in the middle of your cooled cupcakes. Fill them with the chilled banana pudding. Top with the banana butter cream. Garnish with a banana chip and mini vanilla wafer, yum!

BANANA PUDDING CUPCAKES

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in medium bowl with whisk 2 min. until blended. Remove 1 cup pudding; reserve for later use.
• Beat cake mix, eggs, oil and remaining pudding in large bowl with mixer until blended. Stir in bananas and wafer crumbs until blended. Spoon into 24 paper-lined muffin cups, adding about 1/4 cup batter to each prepared cup.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
• Use rounded handle of wooden spoon to poke large 1-inch-deep hole into top of each cupcake. Gently stir 1/2 cup COOL WHIP into reserved pudding; spoon into pastry bag fitted with round tip. Use to pipe pudding mixture into cupcakes, adding about 1 Tbsp. pudding mixture to each cupcake.
• Frost tops of cupcakes with remaining COOL WHIP.

BANANA PUDDING CUPCAKES

Steps:

• Preheat the oven to 350 degrees and line two 12 cup muffin tins with liners. [Depending on how full you fill your cupcakes before baking, you'll have 18-24 cupcakes total] Prepare the cake mix per the instructions on the box except use buttermilk in place of the water. Use the same quantity of eggs and oil called for on the package. By replacing the water with buttermilk it will give the cupcakes a richer flavor. Bake according to the directions then set aside and allow the cupcakes to cool completely before filling. While the cupcakes are baking, prepare the filling. In a medium size mixing bowl, whip together the softened cream cheese and the sweetened condensed milk for about 2-3 minutes or until fluffy. Next, add 3/4 cup of whole milk, one teaspoon of vanilla extract and the entire box of vanilla pudding. Whip the ingredients together on medium-high speed for 3-4 minutes until the mixture thickens. Fold in one cup of thawed whipped topping by hand. Cut three bananas in half lengthwise, and then cut each in half again. Cut the banana quarters into 1/3-1/2 inch chunks. Using a spatula fold the chopped bananas into the custard filling. Using a sharp knife, cut the middle out of each cupcake leaving a 1/2 inch border around the edge. The centers are treats for the baker! When removing the centers of the cupcakes, be careful not to cut all the way to the bottom of the cupcake shell. Sprinkle half of the crushed vanilla wafer crumbs into the bottom of the cupcakes, reserving the other half for garnishing the tops. Fill the cupcakes evenly with the custard filling. To finish, pipe the cupcakes with a dollop of whipped topping and sprinkle the tops with the remaining crushed vanilla wafers. Chill thoroughly before serving. Yield: 18-24 filled cupcakes
• Cook's note: As you know, bananas begin to brown quickly, so, I recommend making these cupcakes and serving them on the same day. If you want your cupcakes to be super filled with custard...only make 18 total.