Banana Pudding Cupcakes

Name: Banana Pudding Cupcakes
Prep time: 30 min
Total time: 1 h 40 min
Yield: 24
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

(4)

1 Questions

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Betty Crocker Kitchens

Updated Mar 24, 2023

Banana Pudding Cupcakes

(4)

1 Questions

Write a Review
Ask a Question

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

Save
Pin
Print
Share
Keep Screen On

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

Make With

Betty Crocker Cake Mix

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

Try These Next

Trademarks referred to herein are the properties of their respective owners.