Banana-Cream-Pie Cupcakes

Banana-Cream-Pie Cupcakes

Blogger Arlene Cummings of Cooking With Sugar shares a recipe for cream-filled cupcakes. FUN da-Middles™ make it easy to create these luscious Banana-Cream-Pie Cupcakes. Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

12

cupcakes

Cupcakes
Betty Crocker® FUN da-Middles™ yellow cupcake mix with creamy vanilla filling
3/4
cup water
1/3
cup vegetable oil
2
eggs
1/2
box (3.4-oz size) banana cream instant pudding and pie filling mix
12
vanilla wafer cookies
Frosting
1
cup butter, softened
4
cups powdered sugar
1/2
box (3.4-oz size) banana cream instant pudding and pie filling mix
3
tablespoons whipping cream
1
tablespoon vanilla
2
teaspoons banana extract
Garnish
1/4
cup graham cracker crumbs
12
vanilla wafer cookies
  1. Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)
  2. Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.
  3. Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
  4. Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.
Makes 12 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Leftover cupcakes should be stored in the refrigerator.
One very ripe fresh mashed banana can also be added to the cake mix.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.