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Banana Pudding Cupcakes

 

Banana-Pudding-Cupcakes

I wish I could take credit for this idea.  My hubby called me last week to tell me about a cupcake he had, that tasted like Nilla wafers.  I said, like my Nilla Wafer Cake but cupcakes, right?!

Then, it was like someone turned on a lightbulb! The bells and whistles started going off in my head.  What if I made a cupcake that was Banana Pudding themed?!  You know… the yummy gooey stuff made with Nilla wafers, Vanilla Pudding, and Bananas!  Of course you do!

So, I was on a mission to create the best Banana Pudding cupcake ever! I think I did! 🙂

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Banana Pudding Cupcakes

Banana Pudding Cupcakes

Banana Pudding Cupcakes Printable Version
Print Recipe
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins

Ingredients

  • 1 batch of Nilla Wafer Cake Batter
  • 2 small boxes Jello instant banana pudding mix vanilla works too
  • 3 cups of milk
  • Vanilla Frosting for the top I made my own butter cream
  • Banana Chips and extra Nilla Wafers for the top

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan, by lining it with cupcake liners.
  • Mix up a batch of Nilla Wafer Cake Batter, and fill cupcake pan 3/4 of the way full.
  • Bake for 20 minutes. Allow cupcakes to cool.
  • While cupcakes are cooling mix together the filling.
  • Wisk together the Jello pudding mix and milk and refrigerate until set. It will take about 15 -20 minutes.
  • Once cupcakes are cool, take an apple corer, or melon baller, and take a small piece of cake out of the top.
  • Since, these are such dense cupcakes, this is the best way to get the filling inside. Trust me 🙂
  • Spoon or pipe the pudding inside the cupcakes.
  • Then decorate the top with the vanilla frosting.
  • Top with a banana chip and a Nilla wafer!
  • Makes 18 cupcakes. Refrigerate until ready to serve.
Servings: 18
Author: Amanda@AFewShortCuts.com

 

Preheat oven to 350 degrees. Prepare a cupcake pan, by lining it with cupcake liners.

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Mix up a batch of Nilla Wafer Cake Batter, and fill cupcake pan 3/4 of the way full.

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Bake for 20 minutes.  Allow cupcakes to cool.

While cupcakes are cooling mix together the filling.  Wisk together the Jello pudding mix and milk and refrigerate until set. It will take about 15-20 minutes.

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Once cupcakes are cool, take an apple corer, or melon baller, and take a small piece of cake out of the top.  Since, these are such dense cupcakes, this is the best way to get the filling inside.  Trust me 🙂

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Spoon or pipe the pudding inside the cupcakes.

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Then decorate the top with the vanilla frosting.  Top with a banana chip and a Nilla wafer!

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Makes 18 cupcakes.  Refrigerate until ready to serve.

022I sacrificially took a bite to make sure they were good! YEP! You can try them now. 🙂

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13 Comments

  1. Yummy!! I can’t have coconut though, think it would hinder the taste to omit it from the cake? Can’t wait to try these! Thanks for posting your recipe, Amanda! P.S. Your story leading up to the recipe really hit home too! That is exactly how I feel about baking (even down to the cleaning up part! My husband always comes in while I’m baking and throws in a “Boy Mommy is a good cook and she sure knows how to make a mess too, doesn’t she?” 🙂

  2. Thanks for the recipe. I tried these tonight and my husband and daughter have been snacking on the “cores” since I started taking them out of the cupcakes. My husband has loved them so thanks again for helping me to get rid of some of the penny wafers from this week.

    1. You guys are too funny! I just make a simple buttercream, and I am not a measurer. 🙂 So, I use a half of stick of softened butter (crisco if it is for my daughter), and about 1 lb powdered sugar. I mix them with my mixer on medium speed. I add 1 tbsp vanilla, and I add milk 1 tbsp at a time until it is the right consistency. Voila! 🙂 That’s it.

  3. This looks amazing, I’m going to try it but because of the others I have to please, I will do a vanilla based cupcake and banana pudding inside. Thank you for sharing.

  4. 5 stars
    I love this recipe! I use 1.5 cups sugar and leave out the coconut and pecans (due to allergies!) I always make it with cooked banana cream pudding (the only kind we ever had growing up and my dad always made it – he didn’t cook anything!) I use fresh whipped cream on top and it’s delicious! I used gluten free wafers this time and while they stuck to the papers a bit they’re still so good!!

    Thank you for this amazing go to recipe!!

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