Banana Pudding Cupcakes

banana pudding cupcakes Dessert
Banana Pudding Cupcakes
  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 24

Enjoy your dessert with this banana pudding cupcake that’s made with Betty Crocker™ Super Moist™ cake mix.

Updated May 18, 2016
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


  • 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
  • 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


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  • 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.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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