Banana Pudding Cupcakes

Banana Pudding Cupcakes

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

Prep Time

30

Minutes

Total Time

1:40

Hr:Mins

Makes

24

servings

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
  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.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • Total Fat 14g
      • (Saturated Fat 7g,),
    • Sodium 240mg;
    • Total Carbohydrate 37g
      • (Dietary Fiber 0g,
    • Protein 2g;
    Percent Daily Value*:
      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.