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Banana Pudding Cupcakes

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Betty Crocker Kitchens
Updated Mar 24, 2023
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Enjoy your dessert with this banana pudding cupcake that’s made with Betty Crocker™ Super Moist™ cake mix.

Banana Pudding Cupcakes

  • Prep Time 30 min
  • Total 1 hr 40 min
  • Servings 24
  • Ingredients 10
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

Nutrition

Nutrition Facts are not available for this recipe
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