Banana Pudding Cupcakes

These banana pudding cupcakes are a fun twist on the classic banana pudding dessert!

Course Dessert

Cuisine American

Keyword banana cupcakes, banana pudding cupcakes

Prep Time 30

Cook Time 20

Servings

Calories 339kcal

Preheat oven to 350 degrees. Line a standard muffin tin with cupcake liners or spray with non-stick cooking spray.
Place the cake mix in a large bowl and whisk in the pudding mix and ¾ cup of the crushed vanilla wafers.
1 box yellow cake mix, 1/4 cup French vanilla pudding mix, 1 cup crushed Nilla wafers
Add the water, oil, eggs, and mashed bananas. Mix on medium speed with an electric mixer until the ingredients are well incorporated.
3/4 cup water, 1/3 cup vegetable oil, 3 egg yolks, 2 large banana
Spoon batter into the muffin cups until each is about 2/3 full, then sprinkle some of the remaining crushed vanilla wafers on top.
1 cup crushed Nilla wafers
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and allow to cool to room temperature before frosting.

In a medium bowl or a stand mixer, cream the butter and beat until it’s light and fluffy.
1 1/2 cups butter, 3 tablespoons sweetened condensed milk, 4 cups powdered sugar, 1 tsp vanilla extract
Slowly mix in the powdered sugar, 1 cup at a time. Also add the vanilla and a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until the frosting becomes creamy.
Prepare a piping bag and fill with the frosting. Frost cupcakes and top with more of the crushed vanilla wafers. Garnish with one mini-vanilla wafer. Enjoy!
1/4 cup crushed Nilla wafers, 24 mini Nilla wafers

For the pudding, you can use either regular or instant pudding.
Don’t have vanilla wafers? Try substituting shortbread cookies, Sandies cookies, or even golden Oreos. You can also use a dried slice of banana or banana chips to top your cupcakes.