How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Banana Pudding Cupcakes (Like The Actual Dessert!)?

You need 17 ingredients. The key ingredients include: Cupcakes, 36 vanilla wafers, 3 medium ripe bananas, 1 (18 1/4 ounce) package yellow cake mix, and more.

Is Banana Pudding Cupcakes (Like The Actual Dessert!) suitable as baking & desserts?

Yes, Banana Pudding Cupcakes (Like The Actual Dessert!) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Banana Pudding Cupcakes (Like The Actual Dessert!)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pudding Cupcakes (Like The Actual Dessert!) Recipe

Name: Banana Pudding Cupcakes (Like The Actual Dessert!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 36 vanilla wafers; 3 medium ripe bananas; 1 (18 1/4 ounce) package yellow cake mix; 1/2 cup vegetable oil; 1/4 cup milk; 3 large eggs, at room temperature; 1 teaspoon vanilla extract; Filling; 2 cups milk; 1 (3 ounce) package vanilla pudding mix; 3 tablespoons butter; 1 teaspoon vanilla extract; Topping; 1 cup heavy cream; 1 tablespoon sugar; 2 medium ripe bananas, cut into 24 slices

1

Heat oven to 350u00b0F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.

2

Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.

3

For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.

4

Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.

5

Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.

6

Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.

7

Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.

8

Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.

9

Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.

10

While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.

11

In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.

12

To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.

13

Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.

14

Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.

15

Just before serving, stand a banana slice in the whipped cream; serve.

16

Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.

Banana Pudding Cupcakes (Like The Actual Dessert!)

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