Yield: 24 cupcakes

Banana Pudding Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Banana pudding cupcake with chessman cookie garnish.
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These Banana Pudding Cupcakes are unbelievably fluffy and moist! You'll love every last bite, from the sweet banana cake to the light whipped frosting.

Ingredients

For the cupcakes:

  • 1 box white cake mix (just the dry mix)
  • 1 box (3 ounce) instant banana cream pudding mix
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup lemon lime pop (Sprite, etc)

For the frosting:

  • 1 box (3 ounce) instant banana cream pudding mix
  • 1 cup milk
  • 12 ounce frozen whipped topping, thawed

Instructions

  1. Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. (I love these no fade liners!) Set aside.
  2. In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and pop. Beat until light and fluffy (about two minutes).
  3. Using a large metal scoop (3 Tablespoons), fill cupcake liners about ⅔ full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
  4. For the forsting, combine pudding mix with milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
  5. Using a cookie scoop, dollop the frosting onto the cooled cupcake and add banana slices or cookies for garnish. Store in refrigerator for up to 3 days, ENJOY!

Notes

  • Use a 3 Tablespoon cookie scoop to evenly divide the batter into the pan. Be careful not to overfill the cavities of the pan or your cupcakes will get rounded tops that deflate onto the pan.
  • Remember to add liners to your cupcake tin before adding the batter. I love these no-fade greaseproof liners best.
  • Store Banana Pudding cupcakes in an airtight container in the fridge. They taste spectacular served cold!
  • Garnish- you can use fresh banana slices (added right before serving), banana chips, chessman cookies, or nilla wafers!
  • Our chocolate pudding cupcakes are so good, you'll want to try those next!

    • Nutrition Information:

    Yield:

    24

    Serving Size:

    1 cupcake
    Amount Per Serving: Calories: 184Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 61mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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