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 caloriescarbohydrate: 35.4 gcholesterol: 25.9 mgfat: 9.8 gfiber: 0.7 gprotein: 3.1 gsaturatedFat: 2.5 gservingSize: -sodium: 226.4 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Banana Pudding Cupcakes
Directions
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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.