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Banana Pudding Cupcakes with Whipped Cream

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PREP TIME
35 min
COOKING TIME
20 min
TOTAL TIME
85 min
SERVINGS
24 servings
Dessert Snack
Banana Pudding Cupcakes with Whipped Cream
Ingredients
  • 24 vanilla wafers (such as Nilla®)
  • 1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 2/3 cups crushed vanilla wafers (such as Nilla®), divided
  • 1 cup mashed ripe bananas
  • 1 cup vanilla pudding
  • 1/2 cup thinly sliced ripe banana
  • 1 cup sweetened whipped cream, or more to taste
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements). Next, prepare two 12-cup muffin tins by lining them with paper liners.
2
Now, place one vanilla wafer flat-side down at the bottom of each liner to create a base for your muffins.
3
In a large mixing bowl, combine the cake mix, water, eggs, and oil, then use an electric mixer to blend these ingredients until they form a smooth batter. Start on low speed and gradually increase it to medium, blending the mixture until it's fully incorporated, taking about 2 minutes.
4
Add 1 cup of crushed wafers and mashed bananas to the batter, folding them in until well combined.
5
Using a spoon or an ice cream scoop, fill each muffin cup with the prepared batter.
6
Bake these muffins in a preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
7
Once baked, transfer your cupcakes to a wire rack and let them cool for about 30 minutes.
8
In a separate bowl, combine vanilla pudding and sliced banana.
9
Scoop out the tops of your cooled cupcakes, creating a small hole in the center of each one.
10
Fill these holes with the vanilla pudding mixture, then top each cupcake with a generous helping of whipped cream.
11
Finally, garnish your cupcakes by sprinkling the remaining 2/3 cup of crushed wafers over them.