Banana Pudding Cupcakes

Total Time Prep: 20 min. + chilling Bake: 20 min. + cooling
Yield 2 dozen
Test Kitchen Approved
Banana pudding cupcakes bring together two classic desserts in one hand-held treat.

Ingredients

  • 24 vanilla wafers
  • 3 medium bananas, mashed
  • 1 package (15-1/4 ounces) yellow cake mix
  • 1/2 cup canola oil
  • 1/4 cup whole milk
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 cups whole milk
  • 1 package (3 ounces) cook-and-serve banana cream pudding mix
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • Vanilla wafers, crushed, optional

Directions

  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Place one vanilla wafer, flat side down, into each liner.
  2. In a large bowl, combine cake mix, mashed banana, milk, eggs, oil and vanilla until well combined.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
  4. For filling, in a small heavy saucepan, whisk together milk and pudding; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon. Remove from heat; add butter and vanilla. Transfer to a small bowl; cool. Press plastic wrap onto surface of pudding. Refrigerate until cold.
  5. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
  6. Transfer filling to a pastry bag fitted with a small pastry tip. With an apple corer or teaspoon, remove middle of cupcakes. Pipe pudding mixture into cupcakes; refrigerate any remaining pudding for a future use. Spoon or spread whipped cream over tops. Sprinkle with crushed vanilla wafers, if desired. Serve immediately, refrigerate leftovers.

Nutrition Facts

1 cupcake: 248 calories, 16g fat (7g saturated fat), 52mg cholesterol, 190mg sodium, 25g carbohydrate (15g sugars, 0 fiber), 2g protein.

I'm from the south, where everyone loves banana pudding. I also love cupcakes, so this is an amazing way to have a special treat of both at the same time! —Lori Johnson, Alex City, Alabama
Recipe Creator

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