Banana Pudding Cupcakes

  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 24

Ingredients

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 Cool Whip™ frozen whipped topping, thawed
15
vanilla wafer cookies, coarsely crushed (2/3 cup)
24
dried banana chips

Directions

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.

Notes










Tips

 

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.