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.
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 Tablespoons), fill cupcake liners about 2/3 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. Fold 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 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!