Banana Pudding Cupcakes Recipe

Recipesfull introduces to you: Popular Recipes. (Banana Pudding Cupcakes Recipe). 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.

Brief

Prep 35 mins

Cook: 18 mins

Additional: 30 mins

Total: 1hr23 mins

Servings: 24

Yield: 24 cupcakes

Banana Pudding Cupcakes Recipe

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

Dessert

Directions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

Combine vanilla pudding and sliced banana in a small bowl.

Step 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.

Nutritional Information

Banana Pudding Cupcakes Recipe

Servings Per Recipe:24

Calories: 237

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 35.4g 11%

Dietary Fiber: 0.7g 3%

Sugars: 1.8g

Fat: 9.8g 15%

Saturated Fat: 2.5g 12%

Cholesterol: 25.9mg 9%

Vitamin A Iu: 72.8IU 2%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.2mg 2%

Folate: 13.9mcg 4%

Calcium: 22.9mg 2%

Iron: 0.6mg 3%

Magnesium: 8mg 3%

Potassium: 91.3mg 3%

Sodium: 226.4mg 9%

Thiamin: 0.1mg 8%

Calories From Fat: 88.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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