Banana Pudding Cupcakes
A twist on the classic Southern dessert, these Banana Pudding Cupcakes are fluffy, moist, and loaded with banana flavor - and topped off with a homemade vanilla buttercream frosting. Yum!
Equipment
- Cupcake Liners
- large piping bag
- 1 large round frosting tip
Ingredients
Cupcake Ingredients:
- 1 yellow cake mix
- 1 cup crushed vanilla wafers
- ¼ cup French vanilla pudding mix
- ¾ cup water
- ⅓ cup vegetable oil
- 3 large egg yolks
- 2 large bananas mashed
Frosting Ingredients
- 1 ½ cups salted butter softened
- 3 tablespoons sweetened condensed milk
- 4 cups powdered sugar
- ¼ cup crushed vanilla wafers
- 24 mini-vanilla wafers
Instructions
Directions for Cupcakes:
- Preheat the oven to 350 degrees. Spray or line a standard muffin tin.
- 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 tin until each is about ⅔ 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.
Directions for 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, a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until creamy.
- Prepare a piping bag and fill the bag with frosting. Frost your cupcakes. Top with a bit of the crushed vanilla wafers.
- Garnish with one mini-vanilla wafer and enjoy!
Nutrition
Calories: 338kcalCarbohydrates: 50gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 302mgPotassium: 71mgFiber: 1gSugar: 35gVitamin A: 400IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Nutrition details are an estimate, per serving.
