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Banana-Cream-Pie Cupcakes

banana-cream-pie cupcakes Dessert
Banana-Cream-Pie Cupcakes
  • Prep 15 min
  • Total 60 min
  • Servings 12

Betty Crocker's Fun da-Middles Yellow cupcake mix is the fundamental ingredient in these moist cupcakes with a cookie surprise!

Arlene Cummings
Updated November 11, 2011

Ingredients

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

Steps

  • 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.

  • Leftover cupcakes should be stored in the refrigerator.
  • One very ripe fresh mashed banana can also be added to the cake mix.

No nutrition information available for this recipe

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