Description
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
- ⅓ cup vegetable oil
- 1 cup mashed ripe bananas
- 1 ⅔ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
- 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.
- 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.
- Combine vanilla pudding and sliced banana in a small bowl.
- 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.
Prep Time: 35 mins
Cook Time: 18 mins
Total Time: 1 hr 23 mins
Servings: 24