Crazy moist and fluffy, these Banana Pudding Cupcakes are the perfect dessert!
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So a couple weekends ago I went to a big event. I had my ten year high school reunion!!!
Okay fine. It was my 25 year. Good grief, how did I get this old? Like, seriously. I remember when I was IN high school and people “talked” about reunions. You know who goes to reunions?
Old people. Yep. I’m one of them. But, I had a great time reconnecting with some friends (who probably didn’t remember me, but we had fun regardless). Of course, going with a group of girls that I’ve stayed in touch with over the years made the evening even better!
But now, it’s back to daily life. Which lately includes going to this “beginner CrossFit” class. It’s for beginners like me, who hate working out. This week I showed up to my workout with a plate of cupcakes. Was it wrong? Yes. Most people don’t bring cupcakes to their trainer, LOL. But, if it earns me some points and her not killing me at my next workout, then it was worth it.
And these Banana Pudding Cupcakes ARE worth it. From the first bite, to the last bite, you’ll crave one after another!
One of my absolute favorite cupcake recipes on the blog are these Watergate Cupcakes (which are an adaptation of THIS Watergate Cake). They are crazy moist and fluffy, from the pudding mix and the carbonated pop (<—-that’s what we midwesterners call “soda” or “Sprite” or “coke”).
I topped them with a light pudding and Cool Whip “frosting.” You can make your own whipped cream if you prefer that over the Cool Whip. Totally acceptable! ENJOY!!
Also, look at those bright yellow cupcake liners! I’m always asked how they keep their color, especially when making a chocolate cupcake. My answer? I love these Cupcake Liners from Sweets & Treats Boutique. I’ve been buying and using them for years! And their clearance and sale stuff is so reasonably priced too! Check it out 🙂
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Banana Pudding Cupcakes
Crazy moist and fluffy, these Banana Pudding Cupcakes are the perfect dessert!
Ingredients
For the cupcakes:
- 1 box white cake mix
- 1 box (3oz) instant banana cream pudding mix
- 1 cup canola oil
- 3 large eggs
- 1 cup lemon lime pop (Sprite, etc)
For the frosting:
- 1 box (3oz) instant banana cream pudding mix
- 1 cup skim milk
- 12 oz frozen whipped topping, thawed
- banana chips, optional, for garnish
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. (I love these no fade liners!) Set aside.
- In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and pop. Beat until light and fluffy (about two minutes).
- Using a large metal scoop (3 Tbsp), fill cupcake liners about ⅔ full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
- For the forsting, combine pudding mix with milk. Whisk until blended. Fol in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
- Using a cookie scoop, dollop the frosting onto the cooled cupcake and add banana chips for garnish. Store in refrigerator for up to 3 days, ENJOY!
Love these Banana Pudding Cupcakes? Here are a few of my favorite cupcake recipes:
Cinnamon Spice Cupcakes: from scratch, these are a great fall treat!
Carrot Cake Cupcakes: my favorite carrot cake recipe in a cupcake! DELISH
This classic YELLOW CUPCAKE with Chocolate frosting gets rave reviews!
If you love today’s cupcake recipe, here are a few favorites from my friends:
- Dark Chocolate Banana Cupcakes from Amy’s Healthy Baking
- Lemon Meringue Cupcakes from Live Laugh Rowe
- Strawberry Shortcake Cupcakes from Chocolate with Grace
- Banana Caramel Cupcakes from Inside BruCrew Life
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Is there any substitute for the soda? I’m trying it with Oreo cake mix and vanilla pudding but forgot the soda?
No one commented on this recipe. Everyone says, they look amazing and will make them but never comes back to comment. So for those who look to the comments before making a recipe…I have to let everyone know that these are so good! You can’t tell they are from a mix! Very moist and flavorful. I did add tsp of vanilla extract to the batter. Do not overbake! I also used a mini vanilla cookie as the cupcake topper instead of the dried banana. These were a hit!
To the Author: I was a class of 1991 graduate as well….91 was a great year! Yayyyy to us! Thanks for the recipe!
Thank you! I love when people give honest feedback 🙂 Yay for 91!
Would this recipe work for a 9×13 cake? I have a restaurant and we give a piece of cake as dessert with the lunch special. I have never considered myself a baker but have been trying to jazz things up a bit lately, especially for Sunday (our busiest day, by far). Making cupcakes would be a tad time consuming so I generally try to stick to 9×13 cakes that I can cut into 24 pieces. Thank you!
Bringing cupcakes to your trainer is so beautifully sassy. Love that! And these cupcakes look divine. I remember the Watergate cake, so this is pretty neat!
Very sassy 🙂
How do you get the recipe? I’ve punched everything !
Hmmm not sure what you mean? If you can comment on this post, it’s up there 🙂
I’m pretty much in hysterics that you took these to your trainer! Haa! I might have to try that tactic 🙂 These are so yummy — love the banana flavor!
Hey a girl has to get out of burpees somehow 🙂
These look insane–I must make them for my Banana Pudding loving husband. Especially since his 25th renuion is this year too!
1991 was a good year to graduate 🙂
You are so funny that you brought these to your trainer. Good move! These cupcakes are perfection!
Haha! I’m pretty sure the crossfit class had a love hate thing going on with you that day! I would have taken one…probably two!
I love easy jazzed up cake mix recipes! That fluffy frosting looks divine!!!
I love banana pudding, so I know I would go crazy for these cupcakes.
This is amazing. Two of my favorite foods – cake and banana pudding – in one delicious and adorable cupcake form. You win!
How clever, these look absolutely amazing!