Banana Pudding Cupcakes
16
servings20
minutes18
minutes
Banana Pudding is always such a comfort dessert. The warm banana pudding and the delicious meringue when fresh from the oven. I wanted to make something that could bring a similar feeling. There are times when a banana pudding doesn’t work as well. With banana pudding cupcakes you can make the cupcakes in advance and eat them when ready.
This dessert is easy because it starts with a yellow cake mix. Add some banana pudding mix and fresh smashed bananas. Four eggs always make cakes taste a little more professional. My favorite part of this recipe is the delicious homemade icing which uses mashed bananas, butter, vanilla, and powdered sugar. The icing is piped onto the top of the cupcakes and then topped with a half vanilla wafer and some vanilla wafer crumbles. This will be one of your new favorite desserts. Cupcakes are always so easy because there are no plate, fork, or cutting involved.
The more ripe the bananas the sweeter they are and the better taste you will get when baking.
Ingredients
1 box Yellow Cake Mix
4 eggs
1 cup water
1/2 cup smashed banana
1/2 cup vegetable oil
- Icing
1/2 cup butter
1/2 cup smashed banana
1 tsp lemon juice
1 tsp vanilla
4 1/2 – 5 cups of confectioners sugar
For Topping – 10+ vanilla wafers cut in half. (crush a few for additional cupcake topping).
Directions
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- In a large bowl, beat the cake mix, eggs, water, banana, and vegetable oil using a hand or stand mixer with the paddle attachment. Beat on medium for 2 minutes scraping the sides of the bowl with a rubber spatula.
- Divide the cake mix up evenly in the cupcake papers filling 1/2 way.
- Bake for 15-20 minutes until a toothpick stuck in the middle comes out clean. Set cupcakes aside to cool.
- To make the icing, mix the butter, banana, vanilla, and lemon juice until smooth. Slowly add the confectioner’s sugar until it reaches the desired consistency. Put the icing into icing bags and pipe onto the top of the cupcakes once they are cooled. Top each cupcake with a half Nilla Wafer and some cookie crumbs.
Notes
- Store in air tight container for 2-3 days.