banana pudding cupcakes

Banana Pudding Cupcakes

vanilla cake mix (plus ingredients to prepare (Use whole milk

8 oz container spreadable light cream cheese (softened)

14 oz can sweetened condensed milk

milk

vanilla pudding mix

16 oz container frozen whipped topping (thawed & divided)

bananas

tsp pure vanilla extract

vanilla wafer crumbs

To prepare the cupcakes: Preheat the oven to 350°F and line two 12 cup muffin tins with liners.

Prepare the cake mix per the instructions on the box using milk or buttermilk in place of the water. Use the same quantity of eggs recommended by the package directions. Bake the cupcakes per the directions then set aside to cool. (From scratch Old Fashioned Butter Cake)

To prepare the filling: In a mixing bowl, whip together the softened cream cheese and the sweetened condensed milk for around 2 minutes until light and fluffy.

Add the milk, vanilla and instant vanilla pudding mix.

Whip the ingredients together on medium-high speed for 3-4 minutes until the mixture thickens. Fold in 1 cup of whipped topping by hand.

Slice and quarter the bananas just before adding to the custard, so, they won't brown. Fold the chunks of chopped banana into the custard.

To assemble: Using a sharp knife, cut the middle out of each cupcake leaving a 1/2 inch border around the edge.

Sprinkle half of the crushed vanilla wafer crumbs into the bottom of the cupcake shells reserving the other half for garnishing the tops.

Divide the filling between the cupcakes.

To finish the cupcakes, pipe a dollop of whipped topping on top and sprinkle the tops with the remaining crushed vanilla wafer crumbs.

Chill thoroughly before serving.

Enjoy your dessert with this banana pudding cupcake that’s made with Betty Crocker™ Super Moist™ cake mix.

vanilla cake mix

banana cream instant pudding and pie filling mix

vegetable oil

eggs

mashed ripe bananas (2 medium)

vanilla wafer cookies, crushed (2 cups)

Cool Whip frozen whipped topping, thawed

vanilla wafer cookies, coarsely crushed (2/3 cup)

banana chips

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.

Top 2 banana pudding cupcakes recipes from across the web

The most viewed banana pudding cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Pudding Cupcakes

Banana Pudding Cupcakes

Top 2 banana pudding cupcakes recipes from across the web

The most viewed banana pudding cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Pudding Cupcakes

Banana Pudding Cupcakes

The most viewed banana pudding cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine