BANANA PUDDING CUPCAKES
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.
Provided by Terese The Novelist
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h23m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- 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.
Nutrition Facts : Calories 237 calories, Carbohydrate 35.4 g, Cholesterol 25.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 226.4 mg, Sugar 1.8 g
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