Banana Pudding Cupcakes

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)

Ingredients
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
4 eggs
2 tsp. of vanilla
24 Nilla Wafers
2 Bananas; sliced

Directions
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.

Frosting
Ingredients

One 16 ounce container of Cool Whip (I used fat free)
2 3.9 ounce boxes of instant vanilla pudding
1 cup of milk

Directions
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)




73 thoughts on “Banana Pudding Cupcakes

  1. Have you tried to fill them with a pudding center? These sound good as is, but I was just wondering if a little pudding center would make a difference. And if you use banana pudding instead of vanilla would it be too overpowering?

  2. No, I haven't. With the addition of the banana slice and the nilla wafer, there isn't much of a cupcake anyway. I don't think it would stand up to pudding.

    And I don't like the flavor of banana pudding. I don't really care for the artifical taste of banana pudding, so personally I think it would be overpowering.

  3. I wanted to make these for my husbands office.. They are always having desserts which he always comes home with but he never brings any so I thought these would be great. !!! And something different from typical cookies brownies and plain cupcakes.. I just wanted to ask a few questions like.. My cake mix calls for 1/2 cup V. Oil should I follow the box or your suggested 1 cup?.. Also sour cream isn't a big hit for my husband will he taste it? … Thank so much .. Love you creative recipie !!

  4. Hi there! Thanks for your comment.

    I would use the full cup of oil. I have made this (and doctored up other cake mixes with this method) so many times, and it makes the most moist cupcakes ever. And I definitely would not skip the sour cream. I HATE sour cream with a passion. If I order nachos and there is even a touch of it, I can't eat it. You can't taste it in these cupcakes though at all. It mostly makes the cupcake more dense and helps it stand up a little better to all the other stuff going on in this cupcake.

    I hope they're as big a hit at his office as they are at mine & my husbands =)

  5. Ive made your recipe for cupcakes before, everyone enjoyed them. Today is my mom's bday and sh e requested them!! I am going to try and make a cake with your recipe. Do you think it would taste good if I drizzle icing on it and served warm instead of whip fosting?? Also do you have a recipe for breading pudding??? Thanks and I enjoy your website!!

  6. I'm making this cupcake today for a group of people and can't wait. I do have a question…Like in a traditional banana pudding, do I layer the cupcake cups more than once? Or just use the 1 cookie and two bananas and cover with batter?

  7. Don't over mix it, and it stands up fine. Last time I made these, I over mixed the frosting, and even though it was still delicious, it wasn't as stiff and didn't hold its shape as well when I piped on the cupcakes.

  8. These are AMAZING…I'm going to try the same recipe except with strawberry cake mix and strawberries in the cake..we'll see how this turns out lol

  9. The only boxes of instant pudding at the store here are 3.4 (I am stationed overseas in Japan) My cupcakes seemed a little dense, and I really don't know how to adjust it. They taste ok, but I think they would taste better.

  10. Ok, I adjusted (silly me) and bought 2 boxes and measure to 3.9.

    Do your cupcakes flatten when they come out of the oven?

  11. Tried this recipe twice. Came out very gooey like. Wasnt worth eating. Trashed them all. Frosting was the only thing that came out right. Very disappointed.

  12. This has got to be the best recipe ever! Every time I make them people go nuts over them. Made them for a Super Bowl party yesterday and already had a few people text me asking for the recipe. I

  13. These cupcakes are great. I used French vanilla pudding and a banana in the cake mix instead of banana pudding. I do not like the artificial banana taste. I also used cream cheese in the icing. Also used French vanilla cake mix and put one banana slice on top of wafer since I had blended one up in the cake mix. Topped with crushed wafers, a wafer and drizzled a little melted white morsels over top. Delicious!!!!!!

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