Banana pudding is a Southern sweet treat that generally consists of layers of sweet vanilla flavored custard, cookies and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. Whether served hot or cold, banana pudding has always been a hit at my family functions! This recipe is the cupcake version of this Southern favorite! The mashed bananas and crushed cookies makes this cupcake so moist and tasty! The recipe is so quick and easy to make and can be hit at your next potluck or dinner party! Try it and let me know if you are as sweet on them as I am! 😋
Serves 24
1 box Of French Vanilla cake mix 2 boxes (4-serving size) banana cream instant pudding 1 cup milk + 2 cups of milk for banana pudding topping 1/2 cup vegetable oil 3 eggs 1 cup mashed ripe bananas (3 medium) 45 vanilla wafer cookies, crushed (2 cups) 6 cups frozen Cool Whip, thawed 24 vanilla wafers for garnish 24 slices of fresh banana for garnish
1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, beat cake mix, one box of pudding mix, milk, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
4. In a separate bowl, add a 4oz packet of banana cream pudding with 2 cups of cold milk and whisk until you get the consistency of pudding. Set aside.
5. Bake cupcakes 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. At least for 2 hours.
6. Frost cupcakes first with prepared banana cream pudding and then top with whipped topping. Garnish with a slice of banana and one Nila wafer and enjoy!