Banana Pudding Cupcakes

Name: Banana Pudding Cupcakes
Prep time: 35 min
Cook time: 18 min
Total time: 1 h 23 min
Yield: 24 cupcakes
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

6 Ratings
5 Reviews
5 Photos

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.

By Terese The Novelist

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Recipe Summary

cook:

18 mins

additional:

30 mins

total:

1 hr 23 mins

prep:

35 mins

Servings:

Yield:

24 cupcakes

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

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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.

Editor's Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

Per Serving:

237 calories; protein 3.1g; carbohydrates 35.4g; fat 9.8g; cholesterol 25.9mg; sodium 226.4mg. Full Nutrition

sschaefer1

09/10/2016

This is a great recipe that tastes very similar to a traditional southern style banana pudding in cupcake form. The recipe I used for the frosting is as follows: 1-8 ounce package of softened cream cheese, 1 stick of real butter, 2 tsp. real vanilla extract plus seeds from 1 vanilla bean pod, 2 cups of sifted powdered sugar. Beat all ingredients together then fold in 1 container of cool whip. Pipe on cupcakes and enjoy!

6 Ratings

5 star values: 6
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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sschaefer1

09/10/2016

MonkeySwimmer

08/07/2017

The were so good thx for the recipe.

Trish Thrams Kampf

09/12/2018

These are AMAZING! I love banana pudding and this hits all the points. I usually bake from scratch, but you would never know this is a cake mix.

Bree Folk

03/07/2021

Delicious! I used the cream cheese icing that sschaefer1 listed in their comment.

Victoria Poole

02/10/2019

This was a great recipe.It did take some time to make but it was well worth it.I made my own cream cheese icing for the topping instead of using what was recommended.I would make these again everyone enjoyed!

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Banana Pudding Cupcakes

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Recipe Summary

Ingredients

Directions

Editor's Note:

Nutrition Facts

Reviews (5)

Most helpful positive review

All Reviews for Banana Pudding Cupcakes

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Banana Pudding Cupcakes

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note:

Nutrition Facts

Reviews (5)

Most helpful positive review

All Reviews for Banana Pudding Cupcakes