Banana Pudding Cupcakes

29 Apr

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Not gonna lie, these are some of the best cupcakes I’ve ever eaten. I baked these for someone who loves banana pudding and was so happy with the result. It’s a simple yellow cake with banana pudding in the center, a light whipped banana frosting, plus a vanilla wafer on the bottom and sprinkled on top.

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Granted, I kinda messed up the frosting (didn’t have the fluff that I was going for) but it still tasted great. Semi-homemade desserts are so nice when you’re strapped for time but these are impressive and perfect for any banana pudding fan!

Banana Pudding Cupcakes

Ingredients:
For the cake:
Box of vanilla wafers
Yellow cake mix, plus eggs, oil, water needed

For the filling:
Small box of instant banana pudding
1 3/4 cups milk

For the frosting:
Small box of instant banana pudding
1/4 cup powdered sugar
1 cup milk
8 oz tub of Cool Whip, thawed

Yield: 2 dozen cupcakes

Directions:
Preheat oven to 350 F. Line 24 muffin cups with liners and set aside.

Place a vanilla wafer in the bottom of each cupcake liner. Prepare cupcake batter as called for on box instructions and fill liners 2/3 full. Bake for 15-20 minutes or until cake springs back when lightly touched. Place on baking racks to cool.

While cupcakes cool, prepare frosting. In a large bowl, whisk together the milk, powdered sugar, and pudding mix. Gently fold in the Cool Whip until fully combined. Refrigerate for about an hour, or until ready to use.

To prepare the filling, whisk together the cold milk and banana pudding mix until thick, about 2 minutes. Once cupcakes are cool, core or cut a circle from the middle and fill with pudding.

In a large Ziploc bag, crush 2 dozen vanilla wafers. Spread or pipe on the frosting and sprinkle with crushed vanilla wafers. Store cupcakes in the refrigerator until ready to eat.

Source: Slightly adapted from Confessions of a Cookbook Queen

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