Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
18 mins
additional:
30 mins
total:
1 hr 23 mins
prep:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

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