I got the idea for banana pudding cupcakes from several blogs. But most of them were a banana cake, with a heavy buttercream frosting and a Nilla wafer for a garnish. I wanted something that Actually tasted like banana pudding.
This was perfect! The flavor was awesome and the cake was very moist. I suck at homemade whipped cream, so I used a mixture of fat free Cool Whip and vanilla pudding for the topping. I LOVED this, and will definitely make this again.
They need to be served immediately or refrigerated; and cold they taste even MORE like banana pudding. I am so in love with these cupcakes!
Banana Pudding Cupcakes (Makes 22-24 Cupcakes)
1 box of yellow cake mix
1 3.9 ounce box of instant banana pudding
1 cup of vegetable oil
1 cup of sour cream
1/2 cup of hot water
2 tsp. of vanilla
24 Nilla Wafers
2 Bananas; sliced
Mix all ingredients together, except the bananas and the Nilla wafers. Spoon one spoon full of the batter into the lined muffin tins. Place one cookie and then two slices of banana in the batter. Then finish filling all of the tins. The batter should completely cover the bananas.
Bake at 350 degrees for 18-20 minutes (I baked mine for 19 minutes) or until a tester comes out clean.
One 16 ounce container of Cool Whip (I used fat free)
2 3.9 ounce boxes of instant vanilla pudding
1 cup of milk
Mix the pudding and the milk until smooth. When completely mixed, fold in the whipped cream until there are no streaks.
Frost cooled cupcakes and top with crushed Nilla wafers.
Edit: I recently made these for our Easter dinner, and wanted to share a new picture. I’d say my cupcake decorating has vastly improved in the past year! (4/12/2012)