BANANA PUDDING CUPCAKES

Banana Pudding Cupcakes image

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.

Provided by Terese The Novelist

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h23m

Yield 24

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 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, Sodium 226.4 mg, Sugar 1.8 g