1/1 Photo of Banana Pudding Cupcakes (Like the Actual Dessert!)
Another one from the Cake Mix Dr. for all those banana pudding fans! She describes these as ultra comfort food: at the base of each cupcake is a vanilla wafer, fresh bananas fill the batter, the centers are filled with vanilla pudding, and the tops are "frosted" with whipped cream, sliced banana and crushed vanilla wafers; for capturing the banana pudding experience, she suggests eating these with a spoon. Sounds like it would make even a good day better! Enjoy!
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Units: US | Metric
- 36 vanilla wafers
- 3 medium ripe bananas
- 1 (18 1/4 ounce) package yellow cake mix
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
- 2Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
- 3For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
- 4Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
- 5Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
- 6Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
- 7Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
- 8Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
- 9Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
- 10While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
- 11In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
- 12To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
- 13Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
- 14Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
- 15Just before serving, stand a banana slice in the whipped cream; serve.
- 16Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.
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Nutritional Facts for Banana Pudding Cupcakes (Like the Actual Dessert!)
Serving Size: 1 (2519 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 310.7
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 5.8 g
- Cholesterol 48.3 mg
- Sodium 249.4 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 1.1 g
- Sugars 17.2 g
- Protein 3.6 g