Banana Pudding Cupcakes

Course Cakes, Dessert

Cuisine American, Southern

Keyword banana-pudding-cupcakes, best-banana-pudding-cupcakes

Prep Time 20

Cook Time 18

Total Time 38

Servings cupcakes

Calories 263kcal

Author Melissa Sperka

1 15.25 oz box vanilla cake mix plus ingredients to prepare (Use whole milk or buttermilk in place of water)
1 8 oz container spreadable light cream cheese softened
1 14 oz can sweetened condensed milk
1 cup whole milk
1 3.4 oz package instant vanilla pudding mix
1 16 oz container frozen whipped topping thawed and divided
3 bananas
1 tsp pure vanilla extract
1 cup crushed vanilla wafer crumbs for garnishing divided use

Cupcakes: Preheat the oven to 350°F and line two 12 cup muffin pans with liners.
Prepare the cake mix per the instructions on the box using milk or buttermilk in place of the water. Use the same quantity of eggs and oil recommended. Bake the cupcakes per the directions then set aside to cool.
Banana Pudding Filling: In a medium size mixing bowl, use an electric mixer to whip together the cream cheese and the sweetened condensed milk. Beat on medium speed for 1- 2 minutes or just until light and fluffy.
To the mixture add milk, vanilla and instant vanilla pudding mix.
Whip the ingredients together on medium-high speed for 2-3 minutes or until the mixture thickens. Fold in 1 cup of whipped topping by hand.
Slice and quarter the bananas just before adding to the custard to pevent browning.Fold banana chunks into the custard. (You can toss the bananas with lemon juice, if desired.)
Assemble: Using a sharp knife cut a cone in the center of each cupcake removing the cake. Leave a 1/2 inch border around the edge. (Avoid cutting all the way to the bottom.)
Sprinkle 1/2 of the crushed vanilla wafer crumbs into the bottom of the cupcake, reserving the remaining for garnishing. Spoon the banana pudding into the center.
Pipe a dollop of whipped topping on top and garnish with reserved vanilla wafer crumbs.
Chill for 2-4 hours, then serve.

Depending on how the batter is divided yield may vary anywhere from 18-24 cupcakes.
Due to the fact that bananas tend to oxidize these cupcakes shouldn't be made more than one day in advance. You can also prepare the both the pudding and cupcakes one day in advance and assemble them just before serving.
Do you want to make your own cake batter? Checkout my recipe for Old Fashioned Butter Cake for the cupcakes.