Banana-Cream-Pie Cupcakes

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Banana-Cream-Pie Cupcakes
  • Prep 15 min
  • Total 60 min
  • Servings 12
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Betty Crocker's Fun da-Middles Yellow cupcake mix is the fundamental ingredient in these moist cupcakes with a cookie surprise!
By Arlene Cummings
Updated Nov 11, 2011



  • 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


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover cupcakes should be stored in the refrigerator.
  • tip 2
    One very ripe fresh mashed banana can also be added to the cake mix.


Nutrition Facts are not available for this recipe
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