Banana Pudding Cupcakes

This Banana Pudding Cupcake puts this traditional dessert on its ear. It is so moist and tempting and is the perfect reimagining of this tempting Southern favorite. This Banana Pudding Cupcake is sweet, creamy, and lush just like banana pudding but offered up in cupcake form. Therefore, you get a super moist and delicious cupcake with the crunch of vanilla wafer crumbs.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 24 Servings

Calories: 332 kcal per serving

Ingredients

1 - yellow cake mix
1 cup - vanilla wafers
¼ cup - French vanilla pudding mix
¾ cup - water
⅓ cup - Vegetable Oil
3 - large egg yolks
2 - large bananas
1 ½ cups - salted butter
3 tablespoons - sweetened condensed milk
4 cups - powdered sugar
¼ cup - vanilla wafers
24 - mini vanilla wafers

Instructions

Preheat oven to 350 degrees. Spray or line two standard muffin tins.
In a large mixing bowl filled with the cake mix, whisk in the pudding mix and ¾ cup of the crushed vanilla wafers.
Add in the water, oil, mashed bananas, and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Add batter into the muffin tins until each is about 2/3 full. Sprinkle a bit of the remaining crushed vanilla wafers on top. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
Slowly mix in the powdered sugar, 1 cup at a time, while adding in the vanilla, and a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until creamy.
Prepare piping bag and fill bag with frosting. Frost your cupcakes. Top with a bit of the crushed vanilla wafers. Garnish with one mini-vanilla wafer. Enjoy!

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