Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.
Ingredients
- 24 vanilla wafers (such as Nilla®)
- 1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup mashed ripe bananas
- 1 2/3 cups crushed vanilla wafers (such as Nilla®), divided
- 1 cup vanilla pudding
- ½ cup thinly sliced ripe banana
- 1 cup sweetened whipped cream, or more to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
Step 2
Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
Step 3
Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
Step 5
Combine vanilla pudding and sliced banana in a small bowl.
Step 6
Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
Editor’s Note:
The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on box if using a different brand.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 237 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat3g | 13% |
Cholesterol26mg | 9% |
Sodium226mg | 10% |
Total Carbohydrate35g | 13% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein3g | |
Vitamin C1mg | 6% |
Calcium23mg | 2% |
Iron1mg | 3% |
Potassium91mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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