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Banana Pudding Cupcakes

Enjoy your dessert with this banana pudding cupcake that’s made with Betty Crocker® SuperMoist® cake mix.

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 (1) 2 Reviews
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  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 24

Ingredients

1
box Betty Crocker™ SuperMoist™ vanilla cake mix
1
box (4-serving size) banana cream instant pudding and pie filling mix
1
cup milk
1/2
cup vegetable oil
3
eggs
1
cup mashed ripe bananas (2 medium)
45
vanilla wafer cookies, crushed (2 cups)
6
cups frozen (thawed) whipped topping
15
vanilla wafer cookies, coarsely crushed (2/3 cup)
24
dried banana chips

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LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4 Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Sodium
240mg
240%;
Total Carbohydrate
37g
37%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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