Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banana Pudding Cupcakes (Like the Actual Dessert!) Recipe
    Lost? Site Map

    Banana Pudding Cupcakes (Like the Actual Dessert!)

    Banana Pudding Cupcakes (Like the Actual Dessert!). Photo by Mrs.H_91011

    1/1 Photo of Banana Pudding Cupcakes (Like the Actual Dessert!)

    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    40 mins

    18 mins

    JamesDean'sGirl's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    • 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

    Filling

    Topping

    Directions:

    1. 1
      Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
    2. 2
      Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
    3. 3
      For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
    4. 4
      Place 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.
    5. 5
      Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
    6. 6
      Spoon 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.
    7. 7
      Bake 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.
    8. 8
      Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
    9. 9
      Place 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.
    10. 10
      While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
    11. 11
      In 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.
    12. 12
      To 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.
    13. 13
      Pipe 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.
    14. 14
      Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
    15. 15
      Just before serving, stand a banana slice in the whipped cream; serve.
    16. 16
      Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.

    Ratings & Reviews:

    Advertisement

    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
    48%
    Total Fat 16.8 g
    25%
    Saturated Fat 5.8 g
    29%
    Cholesterol 48.3 mg
    16%
    Sodium 249.4 mg
    10%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 1.1 g
    4%
    Sugars 17.2 g
    68%
    Protein 3.6 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites