Banana Pudding Cupcakes

Moist cupcakes are filled with homemade banana-vanilla pudding and topped with whipped cream and crushed wafers for a classic sweet treat.

• Preparation Time: 35 mins
• Cooking Time: 18 mins
• Total Time: 53 mins
• Calories: 237 Calories

Ingredients

• 3 eggs
• 1 cup water
• 1 cup mashed ripe bananas
• 24 vanilla wafers (such as Nilla®)
• 1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
• 1 cup vanilla pudding
• 1 cup sweetened whipped cream, or more to taste
• 0.33333334326744 cup vegetable oil
• 1.6666667461395 cups crushed vanilla wafers (such as Nilla®), divided
• 0.5 cup thinly sliced ripe banana

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

Step 2

Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.

Step 3

Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.

Step 5

Combine vanilla pudding and sliced banana in a small bowl.

Step 6

Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.